Vegetarian Eggrolls


  • 6 thinly sliced green onions
  • 1 TBSP of minced garlic
  • 1 TBSP minced fresh ginger
  • 1/2 head of bok choy shredded
  • A dozen fresh shitake mushrooms (if dried rehydrate according to instructions)
  • 2 cups of fresh mung bean sprouts, rinsed
  • 1 cup of chopped water chestnuts
  • 3 TBSP of sesame oil
  • 1/2 cup of soy sauce
  • 1/3 cup of hoisin sauce
  • 3 TBSP of curry powder
  • 12 – 15 egg roll wrappers
  • Your favorite oil for deep frying

Directions: In a skillet, saute the garlic, green onion and ginger for about 2 minutes. Do not let the garlic burn. Add the bok choy, sprouts and mushrooms. Cover the vegetable mixture for another couple of minutes. When the veggies are soft, add in the water chestnuts, soy and hoisin sauces, and the curry powder. Stir until mixed.

Use 2 TBSP’s of the mixture to stuff the wrappers according to the package directions.

Fry as directed on the wrapper package, drain well on paper towels. Serve hot.

Also goes well with hot chinese mustard dipping sauce.