When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for September, 2011




Vegetable Egg Rolls

Vegetarian egg rolls were one of my most popular appetizers in my two California restaurants. Don’t forget to serve them with my tasty sweet and sour dipping sauce.


1 package egg roll wrappers (20 pieces) – found in the produce section of most supermarkets.
1 egg, beaten (to seal the egg rolls)
3 cups canola or vegetable oil for deep-frying

1 pound cabbage (one very small or half of a medium size)
2 large celery stalks
1 large carrot
1 small yellow onion (6 oz.)
½ red bell pepper (4 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pure sesame oil

Wash and core the cabbage. Cut cabbage in half, then into quarters, and again into 8 wedges. Cut crosswise, shredding the cabbage into ¼-inch thin strips. Cut celery crosswise into ¼-inch thin pieces. Slice carrot diagonally into ¼-inch thin pieces then cut into thin strips. Cut onion along the grain in half and then into quarters. Cut crosswise into ¼-inch thin slices. Cut red bell pepper into thin 1-inch long strips.

Vegetable Egg Roll

To Cook:
Heat oil in a non-stick wok or a large fry pan over medium high heat. When the oil is hot, add cabbage, celery, carrots and onions. Cook and stir for about 4 minutes. Add soy sauce, salt, sugar and sesame oil. Stir-fry until the vegetables are tender, approximately 2 to 3 more minutes. Add red bell peppers and mix well. Remove from heat. Drain the cooked vegetables through a colander. Stir until all liquid is drained. Cool to room temperature. Note: You may make the filling ahead of time and refrigerate until ready to assemble.

To Assemble:
Place ½ cup of vegetable filling diagonally across the center of an egg roll wrapper. Lift one lower corner flap over the filling and tuck the point of the corner under the filling. Bring the corners of each side over the top of the enclosed filling. Lightly brush the remaining triangle with the beaten egg and then roll into a neatly sealed egg roll.

To Fry:
Heat 3 cups of oil in wok or a deep fryer over medium heat. When the oil is hot, drop one egg roll at a time into the hot oil. Deep-fry about 5 egg rolls at one time for 3 to 4 minutes until light golden brown. Transfer the egg rolls onto paper towels and let the oil drain off while deep-frying the remaining egg rolls. Serve the egg rolls warm with sweet and sour sauce for dipping.

Makes 20 egg rolls
Filing preparation and assembly: 50 minutes
Cooking the filling: 7 minutes
Deep frying time: 12 to 16 minutes

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