Best 2 Vegetable Egg Rolls Recipes

Vegetable egg rolls are a delicious and healthy appetizer or main course. They are made with a simple filling of vegetables, eggs, and cheese, wrapped in a crispy wonton wrapper. Vegetable egg rolls are a great way to get your daily dose of vegetables, and they are also a good source of protein and carbohydrates. They can be served with a dipping sauce of your choice, such as sweet and sour sauce, soy sauce, or duck sauce. Whether you are looking for a quick and easy meal or a fun and festive appetizer, vegetable egg rolls are a great option.

Here are our top 2 tried and tested recipes!

VEGETABLE EGG ROLLS

Vegetable Egg Rolls image

It's nice to get a crunch from egg rolls that aren't deep-fried. Combined with the sweet-hot dipping sauce, these vegetable egg rolls are a tasty alternative to less healthy versions. -Pamela Thomas, Watchung, New Jersey

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 14 servings.

Number Of Ingredients 16

Ingredients

1 large green pepper, cut into thin strips
1 cup cut fresh green beans
1 tablespoon olive oil
1-3/4 cups shredded cabbage
1 cup chopped fresh broccoli
1 cup shredded zucchini
1 tablespoon plus 3/4 teaspoon herbes de Provence
1 teaspoon pepper
14 egg roll wrappers
SAUCE:
1/4 cup apricot preserves
1/4 cup orange marmalade
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons reduced-sodium soy sauce
1/2 teaspoon lime juice
1/4 teaspoon chili garlic sauce

Steps:

In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook until vegetables are crisp-tender, 5-7 minutes longer., Place 3 tablespoons of vegetable mixture in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers., Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, 20-25 minutes, turning once., Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.

Nutrition Facts : Calories 142 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

TOFU-VEGETABLE EGG ROLLS

Tofu-Vegetable Egg Rolls image

I think I got this recipe and others I have posted from the back of a package of egg roll wrappers. They keep nicely in the freezer for up to a month (thaw completely before frying) and for up to 24 hours in the fridge.

Provided by Karen From Colorado

Categories Soy/Tofu

Time 1h

Yield 10-12 Egg Rolls

Number Of Ingredients 9

Ingredients

12 egg roll wraps
10 ounces firm tofu, drained
peanut oil or salad oil
1 teaspoon finely grated ginger
1/2 cup chopped green onion
1 1/2 cups finely chopped Chinese cabbage or 1 1/2 cups finely chopped cabbage
1/2 cup chopped fresh mushrooms
1 tablespoon flour
2 tablespoons water

Steps:

Place square of tofu between layers of paper towels and drain for 15 minutes before cutting into 1/2 inch cubes.
Heat 1 T. oil in wok or skillet until hot.
Add ginger, onion, and cabbage; stir fry for 1 minute.
Add chopped mushrooms and tofu; stir-fry gently for 1 minute; remove to colander and drain for 15 minutes.
Egg roll filling Instructions-------------------.
Make a sealer for folding egg roll by stirring together flour and water.
Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls.
Place 1 egg roll wrapper with 1 corner facing you.
Place 3 tablespoons of filling on the center of the wrapper.
Fold bottom corner over filling.
Moisten left and right corners with the sealer.
Fold them to the center, over filling sealing them to the bottom corner.
Brush sealer onto the top corner edges.
Roll egg roll up away from you enclosing filling tightly.
Press top corner onto egg roll to seal (like an envelope).
Repeat for each egg roll.
To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat 375 degrees.
Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
Keep warm in a 250 degree oven until all egg rolls are fried.

Tips:

Choose the right vegetables: Use fresh, crisp vegetables for the best flavor and texture. Some good options include cabbage, carrots, celery, and bean sprouts.
Shred the vegetables finely: This will help them cook evenly and quickly. You can use a food processor or a sharp knife to shred the vegetables.
Use a good-quality egg roll wrapper: This will make a big difference in the final product. Look for egg roll wrappers that are thin and pliable.
Don't overfill the egg rolls: If you overfill them, they will be difficult to roll and seal. Aim for about 1/4 cup of filling per egg roll.
Seal the egg rolls tightly: This will prevent the filling from leaking out during cooking. You can use a brush to apply water to the edges of the egg roll wrapper before rolling it up.
Cook the egg rolls until they are golden brown: This will ensure that they are cooked through and crispy.

Conclusion:

Vegetable egg rolls are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With a little planning and preparation, you can easily make them at home. So next time you're looking for a quick and easy meal, give these vegetable egg rolls a try. You won't be disappointed!