Vegetarian Chicken Egg Rolls by Chef PsychicVeggie
Easy egg rolls that are much better than the restaurant version
Heat oil in a deep stock pot or electric fryer to 350 degrees. I prefer canola oil but you can use whatever oil you like. Be safe. Have a fire extinguisher handy. I know I'm paranoid but hot oil makes me nervous. :)
To prepare your filling: Chop your chicken substitute into small pieces. I prefer Gardein Crispy Mandarin Chick'n because it comes with a great orange dipping sauce but you can use whatever brand of chicken substitute you like.
Finely chop the water chestnuts and scallions as well. You can omit the water chestnuts if you don't like them. I just like the extra crunch the give.
In a bowl place your packaged cabbage mixture, chicken, water chestnuts, and onions. Stir in the hoisin sauce, soy, ponzo (lime infused soy~ if you can't find it you can use a squeeze of lime juice) & chinese 5-spice. You can salt and pepper to taste but generally the soy makes it salty enough.
Open your package of egg roll wrappers and place a wet paper towel over them to keep the moist.
Whisk 1 egg with a tsp of water to use as a glue seal for your egg rolls.
Lay out your first wrapper and place a heaping tablespoon of filling in the bottom 1/3 area. Fold the bottom corner over the mixture. Then fold the right side in, followed by the left. Roll the eggroll to the end but before you roll it all the way put a little off the egg glue on the end corner of your wrapper to help seal it closed.
Roll up all of your eggrolls and keep them on a plate until you are ready to cook.
When you are ready to fry check your thermometer to make sure you are at 350 degrees. Try frying one first to make sure your oil is just right and you know exactly how long you want to cook subsequent batches.Your oil should bubble but not spurt. If it spurts and spatters you might have it on to high. I suggest about 3 minutes per egg roll. They will turn golden brown when ready. Since there is no meat in these you don't have to worry about cooking time. Only cook a few at a time. Don't crowd your pan. Set your timer each time you put your egg rolls in to ensure even cooking.
You can use any type of dipping sauce or spicy mustard you like. You can also make these eggrolls ahead of time and freeze them, cooked or uncooked.
This recipe should make about 10 eggrolls.
If you are ambitious and don't want to use the pre-packaged cole saw mix you can simply shred napa cabbage, red cabbage and carrots. I just use the mix for convenience and the leftovers go into my vegetarian chick'n salad.