I found some egg roll wrappers at the supermarket the other day and became acutely aware they were simply pasta sheets. Did you know this? Apparently I’ve been sleeping under a rock because I thought there was some anciently abstruse mystery to the perfectly crisp chew in the wrapping of an egg roll. Turns out, they are surprisingly easy to make at home, particularly with the store-bought help I found in the organic egg roll wrappers. Superior in quality and flavor than any take-out, they far exceeded my expectations. They’re conveniently also more healthy than takeout since I could control the amount of oil I added. I think I just found my new favorite thing to add to my lunch rotation.
I used bok choy, carrots, a bit of organic shelled edamame for protein, and some red bell pepper with the obvious flavor favorites of mine: onion, garlic, ginger and some tamari. I added Chinese mustard and Thai chili sauce for a little sweet and savory spice, but those sauces could change based on what you have on hand, or prefer to use. The filling could vary as the seasons change as well. I’m big on recipes that can vary from cook to cook, as you know. The bok choy was practically sparkling it was so crisp, and so that’s what I used. Bok choy will only become more common as the weather cools down further, so I figured it a decent choice for fall and winter.
Vegetarian Egg Rolls
- one head of bok choy
- three large carrots (more if smaller)
- one cup shelled organic edamame
- one red bell pepper, trimmed, stemmed and seeded
- one white onion, peeled and cut into quarters
- 4 cloves garlic, peeled
- freshly grated ginger
- tamari, or soy sauce
- “Thai style” chili sauce or sriracha
- Chinese mustard
- One package of organic egg roll wrappers
- Peanut oil for frying
- duck sauce for brushing (optional)
- Trim the bottom of the bok choy, wash thoroughly and cut into thirds. Peel, trim and roughly chop carrots.
- In a large stock pot of salted boiling water, add bok choy, carrots, edamame, bell pepper, three quarters of the onion, and three of the cloves of garlic. Cover the pot and let cook for three minutes.
- Drain and drop vegetables into lightly salted ice water. Once cool enough to handle, drain again.
- Using the grater attachment to your large food processor, add the blanched vegetables in small handfuls.
- Once completely grated, place into mesh strainer or cheese cloth and squeeze out excess liquid. Drop onto clean kitchen or paper towels to drain further.
- In a medium mixing bowl, whisk together about a tablespoon each of grated ginger, tamari, chili sauce and mustard (less or more if desired). Add vegetables and toss. Taste and season further to taste, if needed with aforementioned sauces.
- Note: At this point you may pause the recipe by covering the bowl with plastic and placing into the refrigerator until ready to wrap and roll the egg rolls.
- On a clean work surface, place egg roll wrappers with corners at the top and bottom (think diamond, not square).
- Drop a bit (about a rough three tablespoons) of filling in center of wrapper and wrap, bottom corner over filling. Then wrap the side corners inward over the bottom. Lastly, wrap the top corner down over the others. Continue to do this until all the filling is used.
- In a large saute pan or wok, over medium high heat, add about a half an inch of oil with a smashed peeled clove of garlic and the remaining quarter of the onion, roughly chopped.
- Add egg rolls two at a time until gently golden brown, turning to brown on all sides.
- Drain on paper towels and gently brush with duck sauce if desired
- Serve with your favorite dipping sauce, if desired.
- one head of bok choy
- three large carrots (more if smaller)
- one cup shelled organic edamame
- one red bell pepper, trimmed, stemmed and seeded
- one white onion, peeled and cut into quarters
- 4 cloves garlic, peeled
- freshly grated ginger
- tamari, or soy sauce
- “Thai style” chili sauce or sriracha
- Chinese mustard
- One package of organic egg roll wrappers
- Peanut oil for frying
- duck sauce for brushing (optional)
- Trim the bottom of the bok choy, wash thoroughly and cut into thirds. Peel, trim and roughly chop carrots.
- In a large stock pot of salted boiling water, add bok choy, carrots, edamame, bell pepper, three quarters of the onion, and three of the cloves of garlic. Cover the pot and let cook for three minutes.
- Drain and drop vegetables into lightly salted ice water. Once cool enough to handle, drain again.
- Using the grater attachment to your large food processor, add the blanched vegetables in small handfuls.
- Once completely grated, place into mesh strainer or cheese cloth and squeeze out excess liquid. Drop onto clean kitchen or paper towels to drain further.
- In a medium mixing bowl, whisk together about a tablespoon each of grated ginger, tamari, chili sauce and mustard (less or more if desired). Add vegetables and toss. Taste and season further to taste, if needed with aforementioned sauces.
- Note: At this point you may pause the recipe by covering the bowl with plastic and placing into the refrigerator until ready to wrap and roll the egg rolls.
- On a clean work surface, place egg roll wrappers with corners at the top and bottom (think diamond, not square).
- Drop a bit (about a rough three tablespoons) of filling in center of wrapper and wrap, bottom corner over filling. Then wrap the side corners inward over the bottom. Lastly, wrap the top corner down over the others. Continue to do this until all the filling is used.
- In a large saute pan or wok, over medium high heat, add about a half an inch of oil with a smashed peeled clove of garlic and the remaining quarter of the onion, roughly chopped.
- Once the oil begins to ripple, add egg rolls two at a time until gently golden brown, turning to brown on all sides.
- Drain on paper towels and gently brush with duck sauce if desired
- Serve with your favorite dipping sauce, if desired.
What is the brand are the wrappers? I’ve been in search of organic ones for years and delighted to know that exist
I believe I used Nasoya egg roll wrappers. They’re all natural: no pesticides, no preservatives, no additives. And they’re found in the refrigerated section (near the tofu products, often near the produce) of an average grocery store, which is convenient. Whenever possible, their products are certified organic. I’ve contacted the company to find out if these particular wraps are certified or not and will get back to you when I hear from them.
I like this recipe.
Thank you for the idea
I had no idea they were just pasta sheets…mind blown! All I know is these look DELICIOUS, and as a vegetarian, I’m thrilled to see a meat-free egg roll!
Kate these are spectacular. They look so fresh and pretty.
Oh, these look outstanding, Kate!!! Better than any take out…ever! Hope you’re having a lovely weekend~
Looks and sounds fantastic! Nicely done.. Love bok Choy!
I love the optional variations in this recipe. Nicely adaptable and easy on any experience level. The photo is just perfect… and description, stellar as always. A must do!
What a perfect appetizer my friend, these look delicious
Cheers
Choc Chip Uru
These are beautiful! I just love that you give those pause options. Very handy for moms. Love it!
These look amazing Kate! Nicely done! I think I’ll have to try it tomorrow.
Veggie egg rolls are super delicious! I actually prefer to bake mine, gives a great crunch and they are better for you!
I haven’t tried baking them yet. I did see that as an option on the package, but I wasn’t sure. I’ll definitely try it next time. Thanks, Raven!