If you follow us on facebook you know that last weekend I sold some yummy pops at a boutique at Heritage Schools, where Nate and I work. So as I was trying to decide what kind of cake pops to make, was going to make cheesecake pops… so we bought a huge think of like 60 oz or something of cream cheese from Costco. So today when I was decided what to make for dinner, I wanted some cream cheese wontons, and if we were going to fry up some of those then I might as well make some egg rolls to fry up for dinner too. So, inspired by my chicken egg roll recipe, I came up with this vegetarian version.
3 eggs, whipped
1 TBS oil
1/2 cup green onions, chopped
1/2 cup celery, chopped
1/2 cup carrots, julienned
2 cups cabbage, shredded
1/4 cup yoshidas sauce
1/4 cup water
10-12 egg roll wrappers
3-4 cups vegetable oil
1. Preheat vegetable oil in a fryer or large pot to about 350-375 degrees.
2. Pour whipped egg in a pan sprayed with non stick spray and heated to medium.
3. Allow egg to cook on the bottom side and then flip and cook on second side.
4. Remove from pan and chop up in small pieces.
5. Cook green onion in the same pan with oil for 1-2 minutes.
4. Add chopped celery, carrots and cabbage to the pan.
5. Pour yoshidas and water in the pan with the vegetables.
6. Cook vegetables for 4 to 5 minutes, stirring often until vegetables are softened.
7. Drain if there is excess liquid.
8. Add chopped egg to the vegetables and mix in.
9. Pour about 2 TBS of vegetable and egg mixture into egg roll wrapper.
10. Fold wrapper according to package directions.
11. Place wrapped egg rolls into preheated oil and fry for a couple of minutes until golden brown. Make sure to flip rolls if the tops aren’t covered by oil, or hold them underneath the oil.
12. Remove from oil and drain excess oil on a paper towel.
13. Serve with your favorite sauce (more yoshidas, soy, sweet and sour, etc.)