Chinese take-out is very popular on a busy night or when you just feel like not cooking, isn’t nice to sit in front of the T.V. with a take-out box full of wonderful Chinese food? You bet… but sometimes it can be so satisfying to make some Chinese dishes at home. My inspiration for my recipe comes from my love of mushrooms and the savory flavor of them blends so well with the walnuts and gives it a nice crunchy texture…you will not miss the meat in these delicious egg rolls. These are perfect for an appetizer for your family or fry up a bunch of these for a party, your guests will wonder if you really made them or if you ordered take out, try out my recipe, it really isn’t that hard to do.
Mushroom & Walnut Egg Rolls with Hoisin Dipping Sauce
Crunchy & Savory egg rolls that are so satisfying, no one would ever guess they were vegan
Ingredients
- 2 tbsp sesame oil
- 10 oz crimini mushrooms, chopped
- 3 green onions, chopped
- 2 teaspoons chopped garlic
- 2 tsp chopped ginger
- 2 tbsp chopped cilantro
- 2 cups tri color coleslaw mix
- 1 cup bean sprouts, roughly chopped
- 3/4 cups walnuts, chopped
- 2 tbsp Hoisin sauce
- 3 tbsp water
- 1 tbsp corn starch
- 12 egg roll wrappers
- 1 cup vegetable oil for frying
- 12 inch fry pan
Hoisin Dipping Sauce
- 6 tbsp Hoisin sauce
- 4 tbsp seasoned rice vinegar
- 1 1/2 tbsp sriracha
- 2 tbsp brown sugar
- 1/4 cup water
Instructions
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Heat a medium skillet over medium/high heat and add the sesame oil, mushrooms and green onions, sauté for 5 minutes, stirring occasionally
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Add the garlic, ginger, cilantro, coleslaw mix, bean sprouts and walnuts and sauté for another 5 minutes, again stir occasionally until everything is a nice golden brown
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Mix the hoisin sauce, water and corn starch together and add to the vegetable mixture and sauté for another 3 minutes until thick, remove from heat and let cool completely, about 10 minutes.
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Assemble the egg rolls by laying out an egg roll wrapper flat on a cutting board with the triangle end facing you, wet all the sides a bit with water, add 3 tablespoons of mushroom mixture in a three inch line across the triangle, fold over and then fold the sides over that, roll up… (I dust the seam just a bit with cornstarch so the egg rolls don’t stick together until you are ready to fry them.) Repeat with the remaining egg roll wrappers
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Heat the vegetable oil over medium/high heat and fry the egg rolls until all the sides are a golden brown, total time is about 5 minutes. Serve right away with dipping sauce on the side. Serves 6; Makes 12 egg rolls
Hoisin Dipping Sauce
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For the Hoisin Sauce: Mix all ingredients together and serve with the egg rolls. Makes 1 cup
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