Billy's Vegan Egg Rolls

Dairy Free
Health score
34%
Billy's Vegan Egg Rolls
90 min.
6
317kcal

Suggestions

Ingredients

  • ounces bean threads (mung bean noodles)
  • 1.5 qts cabbage thinly sliced
  • cup carrots shredded
  • 18  egg roll wrappers fresh (5 in. square)
  • cup mushroom caps fresh chopped
  • 0.3 cup catsup 
  • teaspoon kosher salt 
  • 0.5 teaspoon pepper 
  • tablespoon pink peppercorns crushed
  • cup regular ) rice vinegar red chinese (japanese-style
  • 1.5 tablespoons sesame oil toasted
  • tablespoons sugar 
  • 1.5 teaspoons vegetable oil 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • baking paper
  • oven
  • kitchen scissors

Directions

  1. Simmer peppercorns, vinegar, and sugar in a small saucepan over low heat until reduced by half, about 18 minutes. Stir in ketchup, then strain. Chill until ready to use.
  2. Drop noodles into a bowl of very hot water.
  3. Let sit, stirring occasionally, until soft and clear, about 4 minutes.
  4. Drain, cut up a bit with scissors, and set aside.
  5. Heat sesame oil and 1 1/2 tsp. vegetable oil in a large frying pan over medium-high heat.
  6. Add cabbage, carrots, mushrooms, salt, and pepper and cook until wilted and starting to brown.
  7. Add reserved noodles and stir to combine.
  8. Preheat oven to 45
  9. Lay 1 egg roll wrapper on a work surface so a corner is facing you. Spoon about 1/4 cup filling just below center.
  10. Brush top corner with a bit of water. Lift bottom corner up and over filling, then fold in sides and roll to top corner to seal. Set finished egg roll on a baking sheet lined with parchment paper. Make more egg rolls the same way until filling is gone.
  11. Brush rolls on both sides with remaining 1 tbsp. vegetable oil, turning to coat.
  12. Bake rolls, turning occasionally, until browned and crisp, 17 to 20 minutes.
  13. Cut in half and serve with sauce.
  14. *Find Chinese red rice vinegar and wood ear mushrooms at Asian grocery stores and bean threads in the Asian-foods aisle of well-stocked supermarkets.
  15. Make ahead: Up to 4 hours, chilled; reheat on a baking sheet in a 350 oven 10 to 15 minutes.

Nutrition Facts

Calories317kcal
Protein10.16%
Fat16.04%
Carbs73.8%

Properties

Glycemic Index
51.15
Glycemic Load
9.05
Inflammation Score
-10
Nutrition Score
27.448695592258%

Flavonoids

Apigenin
0.19mg
Luteolin
0.26mg
Kaempferol
0.48mg
Myricetin
0.01mg
Quercetin
0.82mg

Nutrients percent of daily need

Calories:317.06kcal
15.85%
Fat:5.78g
8.89%
Saturated Fat:0.89g
5.55%
Carbohydrates:59.86g
19.95%
Net Carbohydrates:51.15g
18.6%
Sugar:18.34g
20.37%
Cholesterol:3.51mg
1.17%
Sodium:794.51mg
34.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.24g
16.47%
Vitamin K:188.57µg
179.59%
Vitamin C:88.4mg
107.15%
Vitamin A:3879.69IU
77.59%
Manganese:1.03mg
51.28%
Folate:145.92µg
36.48%
Fiber:8.71g
34.83%
Vitamin B1:0.38mg
25.61%
Vitamin B6:0.48mg
23.8%
Vitamin B3:4.57mg
22.85%
Selenium:15.06µg
21.51%
Vitamin B2:0.36mg
21.34%
Potassium:680.78mg
19.45%
Iron:3.09mg
17.17%
Phosphorus:153.84mg
15.38%
Calcium:136.09mg
13.61%
Magnesium:51.87mg
12.97%
Vitamin B5:1.18mg
11.76%
Copper:0.21mg
10.6%
Zinc:1.23mg
8.21%
Vitamin E:0.86mg
5.75%
Source:My Recipes