Thai Vegetarian Egg Rolls
A crunchy and delicious egg roll recipe features a filling packed with crisp vegetables, perfect for a fun and easy meal.
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Instructions
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Prepare the stir-fry sauce by mixing all ingredients in a cup and set aside.
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Thaw frozen egg roll wrappers while preparing the filling.
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Heat a wok or large frying pan over medium-high heat with 1 tablespoon oil. Add garlic and chili, then stir-fry for 30 seconds.
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Add mushrooms and 1 tablespoon wine; stir-fry 1-2 minutes until softened, adding more wine if the pan dries.
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Stir in cabbage and spring onions, continuing to stir-fry for another 1-2 minutes until slightly softened.
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Push vegetables aside, scramble egg(s) in the clear space, then mix with the vegetables. If vegan, add tofu now.
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Add bean sprouts and the prepared stir-fry sauce; stir-fry for approximately 1 minute to keep sprouts crisp.
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Remove from heat, taste, and adjust seasoning with fish sauce or salt as needed.
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Place an egg roll wrapper in a diamond shape on a clean surface. Spoon about 1 heaping tablespoon of filling into the center, minimizing liquid.
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Fold the side corners of the wrapper over the filling, then roll from the bottom point upwards. Secure the top corner with beaten egg or water.
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Continue rolling all egg rolls, covering finished ones with a damp cloth to prevent drying.
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Heat 1 cup of oil (about 1-inch deep) in a small frying pan over high heat until ready for frying.
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Carefully fry egg rolls until golden brown on both sides.
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Drain cooked egg rolls on a clean cloth or paper towel.
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Serve hot, optionally with Thai sweet chili sauce.