Stir-Fry Egg Rolls
Recipe by Miranda Barnett, Savory Spice Test Kitchen
All-Purpose Cooking
Crispy & Fried Foods
Fusion
All the ease of a stir-fry recipe with the crispy, portable payoff of egg rolls! Sweet Sesame Stir-Fry seasoning adds a sweet and umami pop to a medley of fresh veggies. Serve up with Tingly Szechwan Chile Crisp for a full flavor experience.
Serves
24 egg rolls
Prep Time
20 minutes
Cooking Time
12 minutes
Ingredients
Sweet Sesame Stir Fry (Salt-Free)
Sweet Sesame Stir Fry (Salt-Free)
Directions
Step 1
Mix sauce
Step 2
In a small bowl, add rice vinegar, soy sauce, sesame oil, Sweet Sesame Stir-Fry, and sugar and whisk to combine. Set aside.
Step 3
Stir-fry filling
Step 4
In a wok, heat vegetable oil over medium-high heat. Add mushrooms and stir-fry for 1 min. Add carrots, bell pepper, and chile pepper. Stir-fry for 2 min. Add cabbage and bok choy and stir-fry for 1 min. Add reserved sauce and stir-fry for 1 min. Transfer mixture to a large bowl and mix in scallions. Cover with plastic wrap and chill for 1 hour unil mixture is cool.
Step 5
Wrap egg rolls
Step 6
Place an egg roll wrapper on a flat surface with one corner pointing towards you. Lightly brush the edges of the wrapper with beaten egg. Place 2 Tbsp. of filling in the middle of the wrapper and fold the corner closest to you over the filling and pull back to make a tight roll. Fold the side corners toward the center and roll forward until you have a neat egg roll. Repeat with remaining wrappers. Avoid stacking filled rolls because the wrappers will begin to stick together.
Step 7
Fry egg rolls
Step 8
In a medium Dutch oven, heat 2 inches of vegetable oil to 350 degrees. Use tongs to place 3 egg rolls seam-side down in oil. Fry for 3 min. until bottom of egg roll is golden brown. Flip egg rolls and fry second side for 3 min. Remove egg rolls from oil and set on a wire rack to drain excess oil. Serve hot with your favorite dipping sauce.
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