Veggie Eggrolls – So Delicious

April 11th, 2013 Comments Off on Veggie Eggrolls – So Delicious

Homemade eggrolls


My family LOVES these! They’re pretty easy to make and go great with my Veggie Fried Rice. Even my vegan daughter will eat these. Feel free to add scrambled egg bits or cooked chicken, pork, beef or seafood. Hope you enjoy.


6 Cups Cabbage, shredded

1 Carrot, shredded

1/2 can bean sprouts

2 celery stalks, diced

1/2 onion, diced

1/2 can water chessnuts, diced

3 TBL Braggs Amino Acids (or soy sauce)

1/2 tsp garlic powder

1/2 tsp black pepper

Olive oil for pan frying

In a large bowl, combine all the veggies, the amino acids, the seasonings and the cornstarch. Mix well.

Let sit for 10 minutes.

Stuff each egg roll wrapper with veggie mix. Wrap tightly. Sautee in olive oil until all side are brown. Serve with extra Braggs, soy sauce or Chinese mustard.

Tip on rolling egg roll wrappers: Mix about 1 TBL cornstarch with 2 TBL water. Align the filling diagonally across two corners of the wrapper. Wrap the corner facing you inward around the filling. Dab a bit of the cornstarch water on the remaining corners. Fold in the center corners over the first corner that is covering filling. Roll tightly until you reach the last corner. Seal. The cornstarch water helps hold it together until it is fried in the olive oil.


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