Vegetarian Egg Roll

I found this egg roll online somewhere but since I didn't save the site address, I can't find it anymore. :( But the good news is, I remember how to make it. I made some modifications to it and it turned out pretty good and thought I'll share it with my friends.


Vegetarian Egg Roll
(makes about 9 to 10 egg rolls)
- a package of egg roll wrappers (you can find this in an Asian grocery store in the freezer section)
- a cup of fresh shiitake mushroom (julienned)
- a cup of bean sprouts
- a cup of cabbage (julienned)
- 1/2 a cup of carrot (julienned)
- 1/2 a cup of green onion (chopped)
- 1/2 a cup of bamboo shoot (cut to thin strip) - you can find this in the canned vegetable section
- a teaspoon of garlic (minced)
- a teaspoon of ginger (grated)
- 1 egg
- 2 teaspoon of soy sauce
- salt and pepper to taste.

1) In a small bow, beat the egg and add 2 teaspoon of soy sauce and set aside.
2)Fire up a wok, add some oil, when hot enough, add the garlic and ginger.
3) Add the cabbage, bean sprouts, mushrooms, carrot, and bamboo shoot and stir fry for a few minutes until the cabbage are soft.
4) Add the egg mixture, stir fry for about a min to a minute and a half.
5) Sprinkle some salt and pepper.
6) Remove from wok, put in a bowl.
7) Wrap them up and deep fry them until they are golden brown in color.

Serve with sweet and sour sauce. It can be an appetizer or a main dish when eaten with rice. oh it's so yummy! And you don't have to worry if anything is under cooked cuz it's all veggies so no food poisoning.

How to wrap egg roll.
1) Scoop about 2 tablespoons of fillings into the center of the egg roll wrap. Spread the filling out along the middle of the wrap in an elongated fashion.
2) Fold in the sides then roll them up.
3) Seal it w/ some water.