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Recipe: Winter Egg Rolls

In category:  Brussels Sprouts, Cabbage, Carrot, Celeriac, Leek, Main Dishes, Radish (Beauty Heart), Recipe, Side Dishes

Recipe: Winter Egg Rolls


  • 5 cloves garlic, minced
  • 1 leek, sliced thin (or 1/2 and onion)
  • 2 T. sesame oil
  • 1/2 head of cabbage, shredded red or green (we use a food processor)
  • 1 large package mushrooms, shredded
  • ½ bag brussel sprouts, shredded
  • 1 beauty heart radish
  • 2 carrots, shredded
  • 1 celeriac, shredded
  • 2 tblsp olive oil
  • optional raw shrimp or pork, chopped into small bite-sized pieces
  • 1/8 c. soy sauce
  • 1 tblsp sugar
  • 1 tsp salt
  • 1 tblsp minced ginger
  • 1tsp cajun seasoning or cayenne
  • Dash of cumin
  • black pepper
  • 1 package egg roll wrappers
  • canola or peanut oil for frying
  • sweet and sour sauce, or hoisin sauce for dipping


  1. Saute garlic and leeks (or onion) in sesame oil in a large pot. Add all the shredded veggies to the pot with the olive oil. Stir frequently, and keep covered while not stirring.
  2. Add the spices and the optional meat. Continue cooking until the meat (if any) is just cooked through. The veggies should still be slightly firm. Cooking takes about 25 minutes.
  3. Take the pot off the heat, and roll the filling into the egg roll wrappers. 1/4 cup of filling can fit into each wrapper. Sealing the edges of the wrappers with water helps keep the seams from falling apart.
  4. To cook the eggrolls, heat the canola or peanut oil in a pot over a medium-high heat. It is important to have the oil hot enough so that the egg rolls cook in about 4 to 5 minutes or else they will be oil-logged. Fry the egg rolls in the oil until lightly browned. Take them out and drain them on paper towels or grocery shopping bags.
  5. Dip them and eat them!
  6. To reheat frozen eggrolls warm them in a oven at 350 F. until crispy

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