Who doesn't love a crispy and fresh egg roll! These bite-sized treats are great for party platters or as a Chinese American meal when served with a side. They're a snap to make with our 10 Veggies Burger which includes carrots, edamame, string beans, spinach, chickpeas, red peppers, peas, broccoli, zucchini, and onions.
Jens & Marie 10 Veggies Veggie Burger
1 head Green Cabbage, shredded
Egg roll wrappers (for vegan version, an egg-free pasta sheet works great)
Spicy Mustard for dipping
1Cook Jens & Marie 10 Veggies Veggie Burgers until fully cooked (internal temp of 165F) by oven or skillet*
2Crumble burgers and place in large mixing bowl
3Mix 1 part shredded cabbage to 2 parts burger
4Add grated ginger to taste.
Egg Roll Creation
1Lay the egg roll wrappers on a flat surface
2Place 1 heaping tablespoon of filling on each roll
3Fold the sides of the wrapper over the filling, then roll from the bottom
4Secure the end of the roll by brushing with water
5Repeat with all the filling
6Place finished rolls on a plate and cover with a damp cloth to keep them from drying out
1Heat 3 inches of peanut oil in a large, deep saucepan.
2When the oil is hot, about 350*F, fry the egg rolls until golden brown, about 2 - 3 m inutes
3Drain on paper towels
4A deep fryer can also be used
* Frying frozen burger in egg roll wrapper will not fully cook the interior. Cook the burgers first.
Recipe by Hannah Tessitore. Photo by Elsie Hui under Creative Common Attribution License