Description
These little packets of plant-based (vegan) sunshine are exquisitely crunchy, and will satisfy your every need!
Ingredients
- FOR THE SAUCE:
- 4 Tablespoons Water, Divided
- ¼ cups Sugar
- 3 Tablespoons Apple Cider Vinegar
- ½ cups Ketchup
- 3 Tablespoons Worcestershire (vegan)
- 1 Tablespoon Cornstarch
- FOR THE EGG ROLLS:
- 5 cups Shredded Kohlrabi (about 3 Large Bulbs)
- 2 cups Shredded Carrot (about 3 Medium Carrots)
- ¼ cups Roughly Chopped Fresh Cilantro
- ¼ cups Thinly Sliced Scallions
- 1 Tablespoon Finely Chopped Fresh Ginger
- 1 Tablespoon Finely Chopped Fresh Garlic
- 1 Tablespoon Finely Minced Lemongrass (optional)
- 2 whole Thai Chiles, Thinly Sliced
- 2 Tablespoons Vegetable Oil, Plus More As Needed For Frying
- 2 Tablespoons Soy Sauce
- 1 teaspoon Pink Himalayan Sea Salt
- 1 Tablespoon Cornstarch
- 1 teaspoon Water
- 16 Egg Roll Wrappers (vegan)
Preparation
For the sauce:
Place 3 tablespoons water, sugar, vinegar, ketchup and Worcestershire in a small sauce pot over medium heat.
Mix corn starch with remaining 1 tablespoon of water to make a slurry, and add to the pot, while constantly mixing. Simmer mixture for 3 minutes, or until it starts to thicken. Set aside.
For the egg rolls:
Preheat a medium cast iron skillet with 1 1/2 to 2 cups of vegetable oil over medium heat. You’ll need a good inch of oil in the pan. If you have a deep fryer, preheat to 350ºF.
Trim kohlrabi of its leaves and reserve for another use. I like to sauté the greens and use them in frittatas, or warm grain salads.
Using a box grater, or a food processor fitted with the grater attachment, grate kohlrabi and carrots. Transfer to a large bowl along with cilantro, scallions, ginger, garlic, lemongrass, and chile.
Heat a large sauté pan or wok over high heat. Add 2 tablespoons of vegetable oil and carefully pour in the vegetable mixture. Using a wooden spoon, continually turn the mixture over until veggies have released some of their water and have become slightly translucent, about 5–7 minutes.
Add soy sauce and salt, mixing thoroughly. Set aside to cool.
Get a cookie sheet and damp paper towels ready for keeping the rolls hydrated after you roll them. In a small bowl, mix cornstarch with water. Set aside.
Take one egg roll wrapper, with one pointy end facing you, and place 1/3 to 1/2 cup of the vegetable mixture on the bottom half of the egg roll. Fold the bottom up and over the mixture, using the egg roll to pull the mixture tight, as if you were rolling a burrito. Roll up slightly, and press down on both sides sides of the filling, sealing the mixture in.
Dip your finger in the cornstarch slurry and moisten the edges of the egg roll. Fold in the sides, and secure. (The slurry helps the wrapper stick to itself, so you can think of it as a glue.) Working fast so the slurry doesn’t dry, finish the roll on the wrapper. Place on the cookie sheet under the damp paper towels while you continue with the remaining rolls.
Once you have all of the mixture in rolls, place them in the oil, 3 at a time, and fry on one side until golden brown, about 1 minute. Turn over and fry on the other side for a minute more. Reserve to a paper-towel lined plate until the rolls are all fried up. Serve with the sweet and sour sauce, and enjoy!
