Vegan Egg Rolls
By Chef Thuy Pham, Owner of Mama Dut
Vietnamese celebrations are never complete without egg rolls. There is never a family function where we don't have a big basket of egg rolls on the table for snacking. Part of the festivities always involves sitting around the table with my mom and aunties, gossiping and rolling egg rolls for our family and guests to enjoy. As the Lunar New Year is approaching, I began to prepare the egg rolls in my household and it just feels so incredibly comforting and a part of how I stay rooted to Vietnam.
Serves: 25-30 eggrolls
Prep time 60 mins
Cook time 15 mins
- 1 pound of plant based pork grounds
- 2 cups shredded taro
- 1 cup shredded carrots
- 1 cup of chopped wood ear mushrooms
- 1 tablespoon black pepper
- 2 tablespoons of sugar
- 2 teaspoon msg
- 1 teaspoon mushroom seasoning
- 1/4 vegan phish sauce
- 1 package of egg roll wrappers (v). They typically come in a 30 count bag.
- 3 tablespoons of water
- 1 teaspoon cornstarch
Combine all ingredients, minus the vegan egg roll wrappers, into a large bowl. Using your hands, mix and combine the ingredients well. Set aside for assembly later.
Mix water and cornstarch together in a small bowl. This is for sealing the eggrolls.
Open the egg roll package and separate wrappers to make wrapping easier. Once wrappers are all separated, you can start rolling the egg rolls.
Lay the wrapper down flat on the work surface with the corner pointing towards you. Spoon 2-3 tablespoons of filling onto your wrapper and roll. Seal with water and cornstarch mixture. Do this until all wrappers are filled.
Deep fry in oil at 350 degrees until egg rolls float and are golden brown.
Serve hot with your favorite dipping sauce!