Valerie's appreciation for Indonesian cooking led to this simple, vegetable-forward variation on classic egg rolls. Because they are loaded with vegetables, they work well as a lighter main dish or as an appetizer.
Info
- Cook time: 45 minutes
- Total time: 1 hour 30 minutes
- Yield: 16 egg rolls
Ingredients
- 8 ounces baby bella mushrooms
- 2 to 2.5 ounces bean thread noodles
- 2 tablespoons coconut oil
- 1/4 teaspoon kosher salt
- 5 scallions, chopped (about 1/3 cup)
- 4 cloves garlic, grated
- 1 tablespoon grated fresh ginger
- 3 cups finely shredded cabbage
- 1 cup shredded carrot
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon sambal oelek
- Sixteen 6 1/2-by-6 1/2-inch egg roll wrappers
- Nonstick cooking spray, for the egg rolls
Instructions
- Set the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
- Fit a food processor with the blade attachment. Add the mushrooms, tearing them into smaller pieces by hand as you go. Put the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
- Put the bean thread noodles in a large bowl and pour boiling water over them to cover. Leave them to soak.
- In a large sauté pan, warm the coconut oil over medium-high heat until it shimmers. Add the mushrooms and salt. Cook, stirring from time to time, until the mushrooms have released their liquid and it has cooked off, about 3 minutes. Stir in the scallions, garlic and ginger and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Lower the heat to low, then add the soy sauce, vinegar, sesame oil and sambal oelek. Stir everything together.
- Drain the noodles and cut them into shorter lengths with kitchen scissors. Add the noodles to the pan with the vegetables and stir to combine. Turn off the heat and let the mixture cool to room temperature.
- Lay one egg roll wrapper on a clean work surface with the corners pointing horizontally and vertically (keep the remaining wrappers under a damp paper towel). Spoon 1/4 cup of the filling onto the bottom third of the wrapper. Brush water along the edges of the wrapper with a pastry brush. Lift the corner closest to you and roll it up and over the filling. Fold in the two sides, the way you would a burrito, then keep rolling from the bottom to form the egg roll. Put the finished roll on the prepared baking sheet. Repeat with the remaining filling and wrappers. (You should end up with 16 egg rolls.) Mist the egg rolls with nonstick cooking spray.
- Put the egg rolls in the oven and bake for 10 minutes. Take them out and flip them over. Keep baking until both sides are golden brown and crisp, about 5 minutes more.
- Let them cool for 5 minutes before serving.
