This is the best Vegetarian Egg Roll recipe. There is no meat and dairy products in this egg roll recipe. I used wood ear mushrooms and bean thread noodles as a meat substitute. I love the color, texture and flavor of the grated carrots and the bite from the onions and green onions and the crispiness of the chopped cabbage. You won’t believe there is no meat in this recipe. Even your little picky eaters will love this recipe. My little nieces and nephews didn’t notice the difference between my original and vegetarian egg rolls. In my books, that is a win-win situation. This recipe will make 12 egg rolls. Be sure to give this recipe a try!
Vegetarian Egg Rolls
Prep time
Cook time
Total time
Serves: 12 egg rolls
Ingredients
- 2 cups bean thread noodles
- 1 cup shredded cabbage
- 1 cup grated carrots
- ½ cup diced onions
- ¼ cup chopped green onions
- 2 cups wood ear mushrooms
- ¼ cup vegetarian stir fry sauce
- 1 tsp salt
- ¼ tsp black pepper
- 2 tsp cornstarch
- 4 tsp water
- Egg roll or Spring roll wrapper
- cooking oil
- Sweet chili sauce for dip
Instructions
- Soak bean thread noodles for 10 minutes in hot water and drain then chop.
- Soak wood ear mushrooms, drain and chop.
- Chop onion, green onions.
- Slice cabbage.
- Grate carrots.
- Add all vegetables and bean thread noodles into a large mixing bowl.
- Add vegetarian sauce, salt and black pepper and mix.
- Unwrap egg roll/spring roll wrappers.
- Mix cornstarch and water to create a slurry.
- Wrap egg roll/spring roll and seal with cornstarch slurry.
- Heat cooking oil and deep fry for 5-8 minutes until golden brown.
Notes
Depending on how much filling you wrap in each egg roll it can take 6-8 minutes for each batch. One batch took 6 minutes to cook that's why I listed 12 minutes total cooking time.
