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Vegetarian egg rolls

Here is a simple recipe for vegetarian egg rolls  using Kimchi and shitake mushrooms. It’s easy to make and delicious!


  • 4 cups chopped Kimchi (You can also substitute Kimchi with sliced onion)
  • 3 cups shredded zucchini and carrots
  • 3 cups hydrated or fresh shitake mushrooms, sliced
  • 2 cups bean sprouts
  • 8 egg roll wrappers
  • 1 egg white
  • 2 Tbsp lite soy sauce
  • ½ cup oil for frying


  1. Heat up a wok or skillet and add 2 Tbsp olive oil
  2. Add the Kimchi and sauté with sesame oil for 3-4 minutes
  3. Add the carrots, zucchini, shitake mushrooms and bean sprouts
  4. Add soy sauce and gently sauté the vegetables for 2-3 minutes
  5. Move the sautéed vegetables onto a bowl and let it cool on the side
  6. On a cutting board, sprinkle some flour
  7. Place a wrap on the cutting board in a diamond shape and brush the egg white around the edges
  8. Scoop 1-2 Tbsp of filling onto the wrapper and fold over from the top and tuck under the filling
  9. Fold the other two sides, press down and roll it firmly. Make sure the sides are properly sealed
  10. Heat a wok or frying pan in medium high heat and add ½ cup of cooking oil
  11. Add the egg rolls into the pan and fry them for 2 minutes on each side until they are golden brown all around
  12. Move them onto a plate with paper towel to soak in the oil
  13. Let the egg rolls rest for 10-12 minutes before cutting them into smaller pieces


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