My husband is a fabulous cook! He can really cook Asians dishes, which, as I’ve said, are one of our favorite foods. He used to live in Thailand, so it’s through his experiences there and love of Thai food that I began to try them once we were together, and I developed my taste for them too.
He used to make the following recipe to sell to the college students where he was attending, making 300 to 400 of them each week. Yes, that’s a LOT of eggrolls!!! We don’t have them too often anymore as he got sort of burned out on making them (as you can imagine), so it’s a real treat when I can talk him into making them. I have even learned how to do the cooking part of it now – he just helps with the chopping and the rolling (I still haven’t quite mastered the tight rolling of an eggroll yet – but I’m still working on it). I hope you enjoy this recipe as much as I do.
Mike’s Vegetarian Eggrolls
- 1 pkg. eggroll wraps (15 wraps if it’s the friable kind, 25 if it’s the springroll kind)
- 1 c. fresh bean sprouts (optional)
- 1 Tbsp. olive or peanut oil
- 2 to 3 eggs, scrambled dry (yes, leave them out for vegan recipe, although the aroma isn’t quite the same – but I understand the vegan thing)
- 1 Tbsp. olive or peanut oil
- 2 to 3 Tbsp. finely minced garlic
- 1 med. onion, finely chopped
- bunch of green onions, finely chopped, including greens
- 3 Tbsp. olive or peanut oil (approx.)
- 1-1/2 pkg. cole slaw mix
- 2 tsp. salt (approx.)
- 1-1/2 tsp. black pepper (approx.)
- 1-1/2 to 2 tsp. white pepper (approx.)
- 11 to 12 shakes of premium soy sauce (yes, shake it from the bottle – don’t know how much it measures out to, sorry) (imported Golden Mountain is our favorite from most Asian markets – domestics are waaaaaaaaay too salty and very bitter)
Rinse bean sprouts and leave standing in large colander. (If the bean sprouts smell soapy, DO NOT USE. That means they have gone bad)
Heat 1 Tbsp. oil, scramble eggs in heated oil. Finely chop the eggs (I use a fork to mash them into very small pieces), set aside.
Heat 1 Tbsp. oil. Lightly sauté onion until soft; add garlic and green onions. Continue to sauté until onion is clear. At this point add part or all of the 3 Tbsp oil. Add cole slaw mix. If need be, before adding, chop up larger pieces that may be in mixture. Toss together with onion & garlic. Add salt, peppers, & soy sauce. Heat, stirring constantly, until mixture is softened and about half original volume. Add eggs and mix well. At this point, it’s a good idea to taste the mixture. It should have a slight salty taste. If not, add more salt or soy sauce (depending on amount of liquid in pan).
Once cabbage mixture is softened (wilted), pour into large colander on top of bean sprouts (this heat will soften them, but not too much). Let the mixture drain for a time to allow excess oil and soy sauce to drain off so eggrolls won’t become soggy before cooking (if you have time, at least an hour is best). Toss the ingredients to mix in the bean sprouts. Place 1 to 2 heaping Tablespoon of mixture into eggroll wrap. Wrap according to directions on package, making sure to moisten wrap to make sure they stick together. You can either deep fry or bake these (although I’ve never baked them – I have heard they are good). Deep fry them in clean, hot oil until golden. Drain well and enjoy!
(If you need help figuring out how to roll an eggroll, DH put up a web page a long time ago with some drawings to show how to do it. This might help out. How to roll an eggroll.)