I love egg rolls, but I must admit, I cannot tell the difference between shrimp egg rolls, pork egg rolls, or vegetarian egg rolls. I love them for the main ingredients – cabbage and carrots, so why bother with the meat?
For this recipe, you will need egg roll wrappers, vegetable oil, spinach leaves, carrots, cabbage, fresh mushrooms, green onion, water chestnuts, pea pods, bamboo shoots, cloves of garlic, ginger root, eggs, soy sauce, dry cooking sherry, salt, and sweet and sour sauce for dipping (optional).
To prep for this recipe, shred enough carrots and cabbage to make 1 cup. Chop enough mushrooms to make a cup as well. Slice enough green onions to make 1/2 cup. Chop enough water chestnuts, bamboo shoots, and pea pods to make 1/2 cup each. Peel and mince one clove of garlic and grate enough ginger root to make a teaspoon.
Preheat 1 tablespoon of vegetable oil in a large skillet or wok. Stir fry 2 cups of spinach leaves, 1 cup of shredded carrots, 1 cup of shredded cabbage, 1 cup of chopped mushrooms, 1/2 cup of sliced green onions, 1/2 cup of water chestnuts, 1/2 cup of pea pods, 1/2 cup of bamboo shoots, the minced garlic clove, and one teaspoon of grated ginger root. Let this cook for 2 to 3 minutes. In a small bowl, beat one egg and add 2 tablespoons of soy sauce, 1 tablespoon of dry cooking sherry, and a dash of salt. Add this to the vegetable mixture and stir well.
Position an egg roll wrapper so a point it towards you. Spoon about 1/4 cup of the vegetable mixture into it diagonally. Fold the point over the filling then fold the side corners, forming an envelope shape. Roll the wrapper up towards the other corner. Moisten the point and press firmly to seal the egg roll. Repeat until all the vegetable mixture is gone. This should make a dozen egg rolls.
In a deep fryer, cook the egg rolls for 2 to 3 minutes until golden brown. Place them on a paper towel to drain.
