Best Vegetable Egg Rolls Recipes

VEGETABLE EGG ROLLS

Vegetable Egg Rolls image

It's nice to get a crunch from egg rolls that aren't deep-fried. Combined with the sweet-hot dipping sauce, these vegetable egg rolls are a tasty alternative to less healthy versions. -Pamela Thomas, Watchung, New Jersey

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 14 servings.

Number Of Ingredients 16

Ingredients

1 large green pepper, cut into thin strips
1 cup cut fresh green beans
1 tablespoon olive oil
1-3/4 cups shredded cabbage
1 cup chopped fresh broccoli
1 cup shredded zucchini
1 tablespoon plus 3/4 teaspoon herbes de Provence
1 teaspoon pepper
14 egg roll wrappers
SAUCE:
1/4 cup apricot preserves
1/4 cup orange marmalade
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons reduced-sodium soy sauce
1/2 teaspoon lime juice
1/4 teaspoon chili garlic sauce

Steps:

In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook until vegetables are crisp-tender, 5-7 minutes longer., Place 3 tablespoons of vegetable mixture in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers., Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, 20-25 minutes, turning once., Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.

Nutrition Facts : Calories 142 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

TOFU-VEGETABLE EGG ROLLS

Tofu-Vegetable Egg Rolls image

I think I got this recipe and others I have posted from the back of a package of egg roll wrappers. They keep nicely in the freezer for up to a month (thaw completely before frying) and for up to 24 hours in the fridge.

Provided by Karen From Colorado

Categories Soy/Tofu

Time 1h

Yield 10-12 Egg Rolls

Number Of Ingredients 9

Ingredients

12 egg roll wraps
10 ounces firm tofu, drained
peanut oil or salad oil
1 teaspoon finely grated ginger
1/2 cup chopped green onion
1 1/2 cups finely chopped Chinese cabbage or 1 1/2 cups finely chopped cabbage
1/2 cup chopped fresh mushrooms
1 tablespoon flour
2 tablespoons water

Steps:

Place square of tofu between layers of paper towels and drain for 15 minutes before cutting into 1/2 inch cubes.
Heat 1 T. oil in wok or skillet until hot.
Add ginger, onion, and cabbage; stir fry for 1 minute.
Add chopped mushrooms and tofu; stir-fry gently for 1 minute; remove to colander and drain for 15 minutes.
Egg roll filling Instructions-------------------.
Make a sealer for folding egg roll by stirring together flour and water.
Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls.
Place 1 egg roll wrapper with 1 corner facing you.
Place 3 tablespoons of filling on the center of the wrapper.
Fold bottom corner over filling.
Moisten left and right corners with the sealer.
Fold them to the center, over filling sealing them to the bottom corner.
Brush sealer onto the top corner edges.
Roll egg roll up away from you enclosing filling tightly.
Press top corner onto egg roll to seal (like an envelope).
Repeat for each egg roll.
To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat 375 degrees.
Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
Keep warm in a 250 degree oven until all egg rolls are fried.