Recipe Vegetarian Egg Rolls
Add cabbage and chinese vegetables.
Recipe vegetarian egg rolls. Brush all the edges of the wrapper with some water. Saute 5 minutes or until cabbage is tender. Place 1 cup or more oil in a small frying pan over high heat oil should be about 1 inch deep.
Combine vegetable mixture tofu and hoisin sauce stirring well. In a large skillet over medium heat cook green pepper and beans in oil until tender. Bring two corners of the wrapper together then roll it up like a burrito.
Lightly brush the egg rolls all over with peanut oil or vegetable oil and bake until golden brown for 15 20 minutes. Then fry the egg rolls in vegetable oil in a hot cast iron skillet or heavy dutch oven for 5 8 minutes until they are golden brown. Place 3 tablespoons of vegetable mixture in center of 1 egg roll wrapper.
Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil. Fry the egg rolls in batches of 1 2 at a time for 2 3 minutes on each side until crispy and golden brown. Cook until vegetables are crisp tender 5 7 minutes longer.
Preheat oven to 425 degrees f 220 degrees c. Place them on a wire rack to cool. Place the egg rolls on a baking sheet coated with oil or non stick aluminum foil.
Fill a deep skillet with inch 1 cm of vegetable oil and heat over medium high heat until the oil reaches 325 f 160 c. The bottoms should also get crispy but you can turn them once halfway through for maximum crispiness. Dip a corner of one egg roll into the oil.