Vegetarian Moo Shu Egg Rolls Recipes

VEGETABLE MOO SHU

Steps:

• Stir together the light soy sauce, sesame oil, hoisin sauce, white pepper, and salt, and set aside.
• Heat your wok over high heat with ½ tablespoon oil. Stir-fry the julienned carrots for 90 seconds, remove, and set aside. Using the same method, with ½ tablespoon oil each--cook the spiced tofu, celery, red bell pepper, and shiitake mushrooms separately, and set those aside.
• Next, heat the wok over high heat with the remaining tablespoon of oil, and add the minced garlic and leeks.
• Stir fry the vegetables until the leeks are just wilted (about 2 minutes), and add the carrots, five-spiced tofu, celery, bell pepper, and mushrooms back to the wok.
• Spread the Shaoxing wine around the perimeter of the wok, and add the sauce mixture we prepared earlier. Stir-fry everything together for another minute.
• Serve immediately with steamed Mandarin pancakes and hoisin sauce on the side!

VEGETABLE MOO SHU WRAPS

Steps:

• 1. To make Sauce: Combine all ingredients in jar, close lid, and shake to combine. Set aside. 2. To make Filling: Whisk together eggs, soy sauce, and sesame oil in bowl. Heat 1 1/2 tsp. vegetable oil in wok or large skillet over medium heat. Add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula, and cook 1 minute more. Slide onto cutting board, and slice into thin strips. Set aside. 3. Wipe out wok or skillet, add remaining 1 1/2 tsp. oil, and heat over medium-high heat. Add onion and ginger; stir-fry 2 to 3 minutes, or until onion begins to soften. Add mushrooms and garlic, and stir-fry 5 minutes, or until mushrooms are golden. Add cabbage, snow peas, carrots, and green onions; stir-fry 2 minutes more. Stir in Sauce, and simmer 2 to 3 minutes, or until Sauce thickens. Fold egg strips into stir-fry mixture. Transfer to serving platter, and serve with warm moo shu pancakes, lettuce leaves (if using), and hoisin sauce.

EMERIL'S VEGETARIAN EGG ROLLS

Steps:

• In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional 1 minute.
• Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.
• Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.
• Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.
• To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.

VEGETARIAN MOO SHU EGG ROLLS

Steps:

• 1. In a small bowl, cover the dried mushrooms with very hot water. Let stand until softened, about 30 minutes. Drain, remove and discard the stems, and cut the mushrooms into 1/4-inch wide strips. Set aside. 2. In a small bowl, mix together the soy sauce, sherry, sesame oil, sugar, and salt. Set aside. Heat a large wok or skillet over high heat. Add the oil and tilt to coat the inside of the pan. Add the scallions and garlic and stir-fry until fragrant, about 15 seconds. Add the cabbage, carrot, bamboo shoots, and water chestnuts and stir-fry until the cabbage wilts, about 3 minutes. Stir the soy sauce mixture into the vegetables and mix well. Transfer to a shallow dish and let cool completely. Sprinkle with the cornstarch and toss until the vegetables absorb the cornstarch. 3. Preheat the oven to 200°F. Line a baking sheet with waxed paper. Place an egg roll wrapper on a work surface, with the points at 12, 3, 6, and 9 o'clock. Place one sixth of the filling on the bottom third of the wrapper, forming it into a log that comes no closer than 1/2 inch to the edges of the wrapper. Fold up the bottom point, and roll up the wrapper, folding in the side points as you roll it into a thick cylinder. Place a dab of water on the last point to adhere it to the roll. Place the roll, seam-side down, on the waxed paper. Repeat with the remaining filling and wrappers. 4. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the egg rolls until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack and keep warm in the oven while deep-frying the remaining egg rolls. Serve immediately, with small bowls of the hoisin sauce, mustard, and duck sauce, for dipping.