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February 19, 2012

Vegetarian Egg Rolls

Vegetarian Egg Rolls

Brennan checked out 5 books at the library last week, and they were all Asian and Italian cookbooks for kids. 
He loves to invent a new recipe, but I try to encourage him to modify one that's in one of his books instead. 
At the grocery store this week he picked up Egg Roll Wrappers and said that his cookbooks encouraged its young readers to improvise with 'whatever ingredients you have at your house'.  Ummm. 
That's pretty dangerous for a 10 year old headstrong chef.

I've made egg rolls over the years, so we got what we needed and made a batch yesterday.
Brennan chose the ingredients and decided on a vegetarian version.
They were really good and we'll certainly do it again.
While this recipe takes a lot of ingredients, most of them I had on hand.

We made a filling of purple cabbage, carrots, scallions, cooked Japanese rice noodles, and seasonings.
Then we rolled up the egg rolls and cooked them in olive oil over medium high heat.
We served them with sweet and sour sauce and rice and had a fantastic lunch yesterday!

We used two bunches on thin Japanese rice noodles, but you could use any kind.

Here is Brennan, experimenting rolling up the egg roll wrappers.
He discovered it was best to tuck in the sides as you roll so oil doesn't get into the egg rolls when you're cooking them.

Poor kid - I hadn't put all the groceries away from Jungle Jim's so he didn't have a ton of workspace.

Our egg rolls were not very spicy, but were great with sweet and sour sauce.
If you like more flavorful egg rolls, you might play with the filling, possibly adding chili pepper flakes or chili oil.

Double click to print as a 5x7 recipe card.

Sihk Faahn
(Chinese for Bon Appetit!)

1 comment:

  1. Yummy, way to go Brennen, I love to hear about young chefs! I use to make egg rolls a lot, but have not done so in a long time. May have to do it again using his recipe! Thank him very much!!


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