Quick recipes involving egg roll wrappers for a vegetarian?

Something quick and tasty can I do with egg roll wrappers if I'm vegetarian?


I out of all tofu and most veggies, i do have lettuce, cabbage, mushrooms and carrots though. I heard of something involving apples and cinnamon but I'm out of cinnamon too. I had pasta the other day so ravioli/lasagna is out too.





So anything AT ALL that I can make with egg roll wrappers??Quick recipes involving egg roll wrappers for a vegetarian?
Yep. Cut the cabbage and carrot into short, thin strips, then lightly cook them. Place a couple of teaspoonfuls on a (what we call them in Australia is spring rolls, not egg rolls, and it certainly sounds more appetising than egg rolls) wrapper, with salt and pepper and whatever other seasoning you like, then roll it up, sealing with a drop of water. Repeat with the rest of the wrappers. Deep-fry the rolls. Eat with a little sweet chilli sauce and/or soy sauce for dipping. Perhaps have a few lettuce leaves on the plate too, to make the meal a bit healthier. I suppose you could use the mushrooms too, but I wouldn't.Quick recipes involving egg roll wrappers for a vegetarian?
um i reli don't kow what ur gonna be able to make with lettuce, cabbage, mushrooms and carrots...srry
BAKED APPLE POUCHES


Makes 8 servings


3 tablespoons unsalted butter


1 pound Granny Smith apples, peeled, cored and sliced thin


1/4 cup sugar


1/4 cup golden raisins


1 lemon, juiced


1/2 teaspoon cinnamon


1 package large square egg roll skins


1/4 cup melted butter


Confectioners' sugar





Preheat the oven to 350 degrees F.





Heat a large saut茅 pan over medium heat. Add the butter and melt. Add the apples, sugar, raisins, lemon juice, and cinnamon and saut茅 until the apples are tender, about 8 minutes. Remove from the heat.





Lay an egg roll skin on a flat surface with 1 of the points facing you so it looks like a diamond. Lay another egg roll skin on top of this one to create a diamond shape. Place 1/4 cup of the filling in the center of the wrappers and gather the egg roll skin around the filling to create a pouch. Tie the pouch with kitchen string and place on a parchment paper-lined baking sheet. Repeat with the rest of the ingredients.





Brush the pouches with the melted butter and bake for 10 to 15 minutes, or until golden brown and crispy.





Remove from the oven and dust with confectioners' sugar.


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I beleive you can use mushrooms and leave out celery. Mushrooms don't need to be cooked as long, though.





Baked Egg Rolls


Makes 14 (serving size: 1 roll and about 1 tablespoon sauce)





EGG ROLLS:


1 cup coarsely chopped celery


1 cup coarsely chopped carrot


2 cups shredded cabbage


1/2 teaspoon vegetable oil


2/3 cup chopped onion


1/2 teaspoon minced peeled fresh ginger


1 garlic clove, minced


1 1/2 tablespoons low-sodium soy sauce


1/4 teaspoon black pepper


14 egg roll wrappers


1 large egg white


Cooking spray





SAUCE:


3/4 cup low-sodium soy sauce


6 tablespoons rice vinegar


2 tablespoons dark sesame oil


1 tablespoon minced peeled fresh ginger


1/3 cup thinly sliced green onions (optional)





Preheat oven to 425掳.





Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.





Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.





Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; saut茅 2 minutes. Stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.





Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim off, 1 inch, the right and left corners of the wrapper. Spoon 3 tablespoons of filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with water; roll up jelly-roll fashion.





Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425掳 for 18 minutes or until golden brown.





To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.


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