We quite enjoy Egg Rolls, as they are a gloriously customizable appetizer/side dish component that can go with just about anything (depending on the ingredients you use as filling). Even though we typically go with an Asian flavour profile, the possibilities are endless! For these ones, we built a salty/sweet/earthy flavour combo, which worked really well as a side dish for Sesame Tofu with Broccoli.
The key to any sort of egg roll build is to julienne all of your ingredients so they are matchstick sized. Then, we prefer to precook the ingredients (in this case, jackfruit, celery, and carrot) so they soften and don’t poke through the egg roll wrapper during the rolling phase. Either way, these are really simple and delicious to make, and we hope you enjoy!
Time: 40 Minutes
Ingredients (makes 6):
- 6 Egg Roll Wrappers
- 5-6 stalks of Celery
- A good handful of Shredded Carrot
- 6 oz. Jackfruit (prepackaged or Fresh and Broken Down Yourself)
- 1 Tablespoon Miso Paste
- 1 Tablespoon Honey
- Fresh Ginger
- Some Water
Method:
- If using fresh jackfruit, Break it Down.
- Julienne your celery, and slice your jackfruit.
- Heat some oil in a pan, and when it’s hot, add your celery and shredded carrots along with a scoop of miso paste. Stir to combine, and allow your paste to break down a bit.
- Use a microplane grater to grate your ginger into your pan (or cut it into matchsticks, and add it, but you’ll get some very gingery bites that way), and add in a little water to dissolve your miso paste.
- When your water has nearly evaporated, add in your jackfruit, and drizzle in some honey. Cook until your jackfruit is soft, and your mixture’s moisture has evaporated.
- Arrange your egg roll wrappers on a clean surface, and scoop some filling on. Then, wrap each, and set aside.
- Use any one of these three cooking methods:
- Heat some oil in a Dutch Oven or deep fryer, and fry your egg rolls until golden brown.
- Preheat your oven to 425 degrees F, line a baking sheet with some foil, and give the foil a little oil spray. Then, arrange your egg rolls on the baking sheet, spray the again with oil, and bake for 20-25 minutes, flipping part way through until they are golden brown.
- Spray with oil, and air fry at 425 degrees F for 15 minutes until golden brown.
- Plate, devour, and enjoy!
