Sunday, August 11, 2013

Secrets of a Restaurant Chef : Vegetable Egg Rolls

My brother, Drew, an amazingly talented, legit, restaurant chef from Chicago is staying with us right now. He's been a Sous Chef / Chef de Cuisine at some really legit restaurants here in Northeast Ohio and also in Chicago. Needless to say, this works out really well for me and my appreciation for well prepared, good food.

The other night, we made vegetable egg rolls and they were the best ever!

Let me rewind. I went to Marc's (my favorite local grocery store) last week and saw these egg roll wrappers on sale for $2.00. I love eggrolls and figured that while Drew is staying with us, this would be a good opportunity to get an egg roll wrapping lesson. I was also excited that the back of the egg roll wrapper gave baking instructions - much healthier than frying! So I bought them.

Let's start with the filling. We used raw bean sprouts and sautéed onions/carrots/mushrooms and spinach.

Here's how Drew made the sautéed part of the filling (this made 12 egg rolls):


1/2 cup chopped onions
3/4 cup mushrooms
handful of baby spinach
1/2 cup carrots - chopped julianne style (small & thin)


1) Get your sauté pan really hot and heat a cooking oil (either blended oil or canola oil, olive oil will burn).

2) Start with the mushrooms, sauté them first for about 4 minutes on medium high heat.

3) Toss in the chopped onions and stir, saute for a few minutes, when the onions become translucent, add the carrots.

4) Saute the mixture with the carrots included for 2-4 minutes on medium heat

5) Remove from heat completely and add the handful of baby spinach and stir. There will be enough residual heat to cook the spinach.

5) Add a splash or two of soy sauce and rice wine vinegar for flavor

6) Allow mixture to completely cool before you start to wrap the egg rolls, or it will unevenly cook the wrapper before you even put them in the oven!

The Wrapping & Baking:

*Preheat oven to 400

1) Take the wrappers out of the package and place them on a plate with a damp paper towel on top of them to keep them moist.

2) Have a bowl of your cooled filling, the raw bean sprouts and  a small dish of water close by.

3) Start with a spoonful of your cooled filling and some raw bean sprouts in the middle of the wrapper.

2) Fold in half and then slide the edge down, pulling the filling with you.

Like they do at Chipotle when they make your burrito.

3) Fold in the edges..

4) Get some water on your fingers and add it to the edge of the wrapper to act as a seal.. and then roll!

5) Put the wrapped egg rolls on a plate or baking sheet and cover with a damp paper towel to keep them moist. Drew says if they get too dry they will tear.

6) When you're ready to bake, pour a little bit of cooking oil into the bottom of the pan and then brush the tops of the egg rolls with a little bit of oil as well.

7) Bake each side about 6-7 minutes, flipping once. We let them go about 15 minutes total to get the perfect amount of brownage.

We ate them with vegetable-curry quinoa and spicy mustard. (I order the Chinese Mustard Packets online because I love them!). Needless to say, we had seconds and thirds and there were no leftover egg rolls. :)



  1. Those look AMAZING. If my brother were a chef, I don't think I'd ever let him leave. I hate cooking. :)

  2. MMmm those look so good! Haha I used to hate eggrolls, then a lady started giving me eggrolls as payment for babysitting and I developed a liking for them.

  3. I'll be keeping my eye out for egg roll wrappers now! I only ever remember seeing wonton ones and they seem to small and fussy to bother with. This is a great recipe for getting some tasty veggies into your meal.


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