Vegan Daughter Paleo Son

Eggless Egg Roll Wrappers with Sprouted Filling

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Eggless Egg Roll Wrappers with Sprouted Filling

A shatteringly crisp and crunchy wrap makes just about ANY filling it holds too delicious! So why not fill it with veggies? Springtime sprouts make for a light and very healthful bite. Betcha’ can’t eat just one.

Here was the dilemma that inspired this simple wrap. Finding a good ready made wrap can be problematic. Most of them contain ingredients that my family does not want. Our favorite is made by Nasoya. We love that these wraps are nonGMO and free of artificial preservatives, but they are not organic. We really love eggrolls, and eating them often! That being the case, we would prefer organic ingredients and egg free for vegan food days.

Another problem has been consistency. Quality will vary from wrap package to wrap package, even in the same brand. You never know what you are going to get! The wraps may be very thick and overloaded with cornstarch, or very thin and stick together.

The solution? Make your own! This is so easy that you may wonder why you did not do this before. If you have flour and water, you can make wraps. Add a little salt for flavor. You can even add a little sugar, if you like.

eggless eggrolls

The Dough

Mix flour and salt in a mixing bowl.

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Add water a little at a time until the mixture comes together to form a dough.

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Knead the dough for a couple of minutes.

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Cover and allow to rest for about 20 minutes.

Meanwhile make your filling.

Put anything you like in your filling. These rolls will be filled with steamed cabbage, julienne rainbow carrots, all kinds of sprouts, mushrooms for meatiness, green onion and liquid aminos to enhance all the flavors. Mmmmm

Combine the filling ingredients and set aside.

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Making wraps

Divide dough into 7 equal sized pieces. I use a portion scoop to help with uniformity. Roll each piece into a ball and flatten, any way that works for you. I use my tortilla press to flatten each piece…

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… and then my pasta machine to roll each wrapper very thin. Start at 4, then 3, then 2, then 1. All you need is a very flat thin wrapper with no holes or tears.

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Of course, you can roll these out with a rolling pin if you do not have a pasta maker.

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Wrapping Eggless Rolls

As long as you wrap them tightly so that the filling does not leak out while frying, you are pretty much good to go. To follow is a method that I like.

On a clean surface, place one egg roll wrapper

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Place about 1/4 cup filling onto the wrapper. I like it a little closer to me than the center.

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Wrap the filling with the wrapper starting with the side closest to you. As you wrap, tuck the filling in tightly. But not so tightly that it tears!

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Tuck in sides, and fold them over so that filling is thoroughly contained. Your technique matters much less than just having the filling contained. You do not want this filling leaking out.

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You can use a little cornstarch slurry to “glue” down the sides, if needed. This is just water mixed with a little cornstarch. I like to use organic.

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Using a brush or your fingers, paint cornstarch slurry onto the upper end. You will want this well-sealed.

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Continue rolling tightly, being careful to prevent space for air bubbles.

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Roll until that last end is glued down.

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Options: You can cook these right away, or freeze them for a quick and easy meal later! Freeze eggrolls in a layer. Once they are set, you can transfer them to a freezer bag.

These eggless eggrolls have been frozen.

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Deep Frying

In a pot, heat oil to medium-high; dip in the end of an eggless roll. If bubbles form, your oil is hot enough. Gently drop in the eggless roll and allow to cook until it is golden brown.

If you are frying frozen eggrolls, they can go straight from the freezer to the oil. But you will want a slightly longer cook time. If you cook frozen rolls too hot too quickly, they will still be cold on the inside.

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Use a heat-safe utensil to gentle turn egg rolls or hold them under the hot oil, if needed, for even browning.

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As they brown, remove them from the oil and place them on a rack.

Then serve! Add a dipping sauce, if desired. Pictured here is tamari… easy.

eggless eggrolls

eggless eggrolls

Eggless Egg Rolls with Sprouted Filling

Fill these crispy crunchy bites with anything you like! 

Yield: 7 wrappers

Ingredients:

  • 1 cup all purpose flour (I use organic)
  • 1/4 t. salt
  • about 1/4 cup warm water
  • cornstarch (I like organic)
  • cooking oil, enough to submerge eggrolls (I like a blend of coconut and peanut oils)

For filling

Use any vegetables you like. For these rolls, I like about one part cabbage to one part everything else. 

  • 1 cup lightly steamed cabbage
  • 1 – 2 T liquid aminos (or soy sauce or coconut aminos, or tamari)
  • 1/4 – 1/2 t sesame oil
  • peanut oil  or peanut butter, just a little, to taste (omit if you have allergies)
  • 1 cup combination of julienne yellow, purple, and orange carrots, sprouted adzuki, lentil and mung beans, diced green onion, broccoli sprouts, diced and sauteed mushrooms

Method

Mix flour and salt in a mixing bowl. Add water a little at a time until the mixture comes together to form a dough. (Using as little water as possible helps the skin to crisp better.) Knead the dough for a couple of minutes. Cover and allow to rest for about 20 minutes.

While dough is resting, make your filling. Add anything you like! Just avoid anything soggy. If you have juices, drain those off or dry with a paper towel or clean kitchen towel. To avoid soggy rolls, the only dampness should come from your seasonings.

Sprinkle cornstarch onto your rolling surface to prevent sticking. You can also sprinkle a little cornstarch between each wrap and stack them.

Divide dough into 7 equal sized pieces. I use a portion scoop to help with uniformity. Roll each piece into a ball and flatten, any way that works for you. I use my tortilla press to flatten each piece, and then my pasta machine to roll each wrapper very thin. Start at 4, then 3, then 2, then 1. All you need is a very flat thin wrapper with no holes or tears. Of course, you can use a rolling pin if you do not have a pasta maker.

Note: To get that crunch, keep these wraps as thin as possible! And eat them fresh.

Wrapping egg rolls

As long as you wrap them tightly so that the filling does not leak out while frying, you are pretty much good to go.

  • On a clean surface, place one egg roll wrapper
  • Place about 1/4 cup filling onto the wrapper. I like it a little closer to me than the center.
  • Wrap the filling with the wrapper starting with the side closest to you. As you wrap, tuck the filling in tightly. But not so tightly that it tears!
  • Tuck in sides, and fold them over so that filling is thoroughly contained. Your technique matters much less than just having the filling contained. You do not want this filling leaking out. You can use a little cornstarch slurry to “glue” down the sides, if needed.
  • Using a brush or your fingers, paint cornstarch slurry onto the upper end.
  • Continue rolling tightly, being careful to prevent space for air bubbles.
  • Roll until that last end is glued down.

Repeat with the remaining filling and wrappers. On a parchment lined cookie sheet sprinkled with corn starch (preferably organic), place each roll as you wrap them. Leave space in between each roll so they do not stick to each other.

At this point, you can make extra and freeze them on the cookie sheet. When they are set, put them in a freezer bag and keep them frozen for easy egg rolls any time you like.

Frying

Heat oil until it bubbles and sizzles when an egg roll is placed in it. Oil that is too cool will result in soppy messy oily egg rolls. Oil that is screaming hot will cook your egg rolls too quickly. You want about a medium-high temperature.

Drop in egg rolls gently, being careful that they do not stick to each other. I use a medium sized pot so not much oil is needed, and cook about three at a time. They cook quickly. Use a heat-safe utensil to gentle turn egg rolls or hold them under the hot oil, if needed, for even browning. As they brown, remove them from the oil and place them on a rack.

Serve immediately, or at room temperature. They are even delicious cold.

Cabbage Notes

  • From one medium-sized napa cabbage, I got about 4 cups shredded cabbage, which yielded about 2 1/2 cups after it was steamed.
  • From one medium-sized green cabbage, I got about 20 loose-packed cups shredded cabbage, which yielded about 7-8 cups after it was steamed.

Enjoy!

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  1. Gina
    GinaApril 26,17

    Im making these today and need to know STAT why we are using warm water in the flour and not cold like other eggless egg roll recipes! Please let me know!

    • Chef Gina
      Chef GinaMay 9,17

      I am soooooo sorry that I was not online on the day that you made these. I use slightly warm water, as mentioned in the recipe. I have not tested this with cold water, but I will do so. If results are better with cold water, then I will add an update. I hope you had good results.

  2. Kathy Schipper
    Kathy SchipperJuly 27,17

    I don’t have the machine to run the dough through. I am going to try my best. I’ll let you know if it’s possible.

    • Chef Gina
      Chef GinaAugust 5,17

      Great! The machine makes for efficient work, but a good old fashioned rolling pin or a tortilla press will get the job done.

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