Vegetarian Egg Rolls
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Vegetarian Egg Rolls

Always a great way to start a meal.

Yield: Serves 3 to 4


6 egg roll wrappers

- Corn oil for frying

2 green onions, minced

1/4 pound minced white button mushrooms

2 ounces grated carrot

1 teaspoon minced ginger and garlic

2 soaked and minced dried black mushrooms

1 teaspoon sesame oil

1 teaspoon salt

1/4 cup bean sprouts

1 teaspoon chopped roasted peanuts

Preheat oil to 375 degrees F. Heat 2 teaspoons of corn oil in a fry pan over medium heat.
Add garlic, ginger and green onions. Cook for 2 minutes. Add button mushrooms and black mushrooms. Cook for 3 minutes. Add salt, to taste. Stir in peanuts, carrots, bean sprouts and sesame oil, turn off heat.

To prepare egg roll wrappers put 2 1/2 teaspoons of filling in each one. Roll up, tucking in edges over filling. Seal the edge with a drop of thick flour paste. Deep fry 3 rolls at a time for approximately 4-6 minutes or until the egg rolls are golden brown on all sides. Carefully lift the cooked egg rolls form the fryer. Let drain in the basket then pat dry with paper towels.
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