Vegetarian Chinese Egg Rolls

Vegetarian Chinese Egg Rolls

I love egg rolls. Crispy on the outside, tender and crunchy on the inside. And while I’m not vegetarian, I don’t eat pork or seafood, and it’s impossible to find a veggie egg roll when we have the occasional take-out Chinese food for dinner. And while I can occasionally find them in the kosher freezer section of my grocery, they’re generally all cabbage and flavorless. It was time to make my own.These are super if you have a time crunch and need to make them ahead of time. Just allow them to cool, throw ‘em in a freezer storage bag, and freeze. To reheat, preheat your oven to 375º F and put the frozen egg rolls on a parchment-lined or foil-lined baking sheet. Bake for about 20-25 minutes.

This recipe contains xxxx, soy sauce, cornstarch, hoisin sauce, white pepper, sugar, sriracha sauce, xxxx, cabbage (coleslaw mix), mushrooms (portobello, baby), water chestnuts, onions (green/spring), egg roll wrappers, eggs, oil

16 Servings

Prep time: 15 min

Cook time: 20 min