Vegetarian Classic Pork and Vegetable Egg Rolls
Indulge in the irresistible crunch of *Vegetarian Classic Pork and Vegetable Egg Rolls*, a plant-based twist on a beloved appetizer. Packed with savory plant-based ground meat, ginger-infused stir-fried cabbage, carrots, and green onions, these egg rolls boast bold flavors wrapped in golden, crispy perfection. The recipe combines the authentic taste of soy sauce and sesame oil with a seamless blend of textures, offering a guilt-free alternative while retaining the classic essence everyone loves. Perfectly seasoned and easy to assemble, these egg rolls are fried to a crisp and served warm, making them ideal for dipping in your favorite sauce. Whether you're hosting a party or craving the perfect snack, this vegetarian version of a classic is sure to delight. Ready in under an hour, these egg rolls are a surefire hit for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz Plant-based ground meat
- 2 tbsp Vegetable oil
- 2 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 2 cups Cabbage, finely shredded
- 1 cup Carrot, julienned
- 3 pieces Green onions, finely chopped
- 3 tbsp Soy sauce
- 1 tsp Sesame oil
- 0.5 tsp Black pepper
- 12 pieces Egg roll wrappers
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 cups Cooking oil for frying
Instructions
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
Add the plant-based ground meat to the skillet and cook until browned, about 5-7 minutes, breaking it up into small pieces with a spatula.
Stir in the shredded cabbage, julienned carrot, and chopped green onions. Cook for another 3-4 minutes until the vegetables are slightly tender.
Stir in the soy sauce, sesame oil, and black pepper. Mix well, ensuring the mixture is evenly combined, then remove from heat and let it cool slightly.
To assemble the egg rolls, lay an egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond shape). Place about 2 tablespoons of the filling near the center of the wrapper.
Fold the bottom corner over the filling and roll snugly halfway up the wrapper. Fold in the left and right corners tightly to the center, resembling an envelope.
Mix the cornstarch with 2 tablespoons of water to create a slurry. Use the slurry to moisten the top corner of the wrapper to seal the egg roll.
Roll the wrapper over the moistened edge to close, ensuring a tight seal, and set aside seam-side down. Repeat with the remaining wrappers and filling.
In a deep pot, heat 2 cups of cooking oil to 350°F (175°C). Carefully add a few egg rolls at a time and fry until golden brown and crispy, about 3-4 minutes per batch.
Remove the egg rolls from the oil and drain on paper towels. Serve warm with your choice of dipping sauce.
Nutrition Facts
Calories |
6012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 556.7 g | 714% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4164 mg | 181% | |
| Total Carbohydrate | 219.3 g | 80% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 22.1 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2266 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
