$10 or Less Meal - Homemade Veggie Egg Rolls

This article, entitled Homemade Veggie Egg Rolls – $10 Or Less Meal, comes from partner site 719woman.com.

I love recipes you can easily substitute ingredients you prefer or that use leftover vegetables. As long as you keep the proportions about the same, feel free to use whatever vegetables you like or have in the fridge. If you want to add some cooked chicken or shrimp to these, simply add to the mix before you roll up your wonton wrappers. Serve these with our basic fried rice and you have a complete Chinese meal for less than $10.

Homemade Veggie Egg Rolls

Prep Time: 15 minutes
Cook Time: 5 minutes
Serves: 4 for approx. $3.50

Ingredients:

  • 2 tablespoons vegetable or canola oil

  • 1/4 cup chopped or thinly sliced red onion

  • 1 garlic clove, finely chopped

  • 1 cup shredded cabbage

  • 2 celery stalks, finely chopped

  • 1 medium carrot, finely chopped

  • 1/4 cup bamboo shoots or bean sprouts

  • 1/4 cup chopped mushrooms

  • 2 tablespoons soy sauce

  • 1/2 tablespoon cornstarch

  • 8 wonton wrappers (found usually in the produce section)

  • vegetable or canola oil for frying

Directions:

  1. Heat a wok or skillet over high heat. Add oil and swirl to coat pan. Add the red onion and garlic and stir-fry about 30 seconds. Add the cabbage, celery, carrot, bean sprouts and mushrooms. Stir-fry about 3 minutes or until the veggies are softened a bit. Stir the soy sauce in and mix well. Transfer to a shallow dish and let cool. Sprinkle with cornstarch and toss until the vegetables absorb the cornstarch.

  2. Place an egg roll wrapper on a work surface with the points at 12, 3, 6, and 9 o’clock. Place some filling on the bottom third of the wrapper, forming it into a log that comes no closer than 1/2 inch to the edges of the wrapper. Fold up the bottom point and roll up the wrapper, folding in the side points as you roll it into a cylinder. Place a dab of water on the last point to adhere it to the roll.

  3. In a deep Dutch oven or skillet, heat oil over high heat to a depth of about 2 inches and heat until oil reaches about 365 degrees (or until it sizzles when you add a drop of water.) Add egg rolls and deep fry, turning a couple of times, until golden brown, about 2 minutes. Remove and let drain on paper towel.



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