Friday, October 23, 2009

Vegan Egg Rolls

Jaden, the wildly popular blogger and driving force behind Steamy Kitchen, just released her first cookbook. There are some lovely recipes, including her mother's famous egg rolls. This is my take on her recipe. I followed her instructions pretty much step-by-step, but I made a vegan filling as hers has pork. I also used the thicker wrappers since that's all I could find at the grocery store when I was doing late-night shopping.

For the filling I used a bag of coleslaw mix, 8 ounces of mushrooms, a bag of frozen edamame, and a small bag of bean sprouts. The filling was so delicious, and even with the thick wrappers, the egg rolls were awesome--much better than I get from our local Chinese restaurant.

You can find Jaden's incredibly thorough recipe and instructions here:


  1. Your egg rolls look delicious! The recipe really is thorough; the information about the wrappers is interesting. I've only seen the ones in the produce section - I didn't know there were different kinds.

  2. The vegan egg rolls look crisp and filling.

    I have never had edamame beans. It is unlikely I will ever comes across them fresh here, so I will check out the freeezer section and see.

  3. I love egg rolls, Michele. I like the addition of edamame. Wish I had one right now!