Craving a crispy, flavorful snack or appetizer that's both vegetarian and surprisingly healthy? Look no further than these delightful seaweed egg rolls! Packed with vibrant vegetables and a savory, umami-rich filling, these egg rolls offer a unique twist on a classic. Forget greasy takeout; this recipe empowers you to create delicious, homemade versions in your own kitchen, using readily available ingredients. The satisfying crunch of the seaweed wraps perfectly complements the tender vegetables within, creating a truly addictive experience.
These vegan seaweed egg rolls are surprisingly easy to make, requiring minimal preparation time and simple techniques. Ready to dive into the deliciousness? Let's get started with our step-by-step guide to making these irresistible vegetarian treats!
Tools Needed
- Square non-stick pan
- Large bowl
Ingredients
- White bean paste: 100g
- Crispy flour: 50g
- Seaweed sheets: 2
- Vegetarian seasoning
- Turmeric powder
- Ground pepper
- Water: 50ml
- White Tofu
- Cooking oil
- Mung beans (optional)
- Chili sauce
- Cucumber
- Vietnamese Coriander
- Rice
Step-by-Step Instructions
Step 1. Prepare the Vegan Egg Batter
- Grind the white tofu until smooth. Use firm white tofu, not soft tofu.
- If using seasoned crispy flour, adjust seasoning accordingly.)
- Add the ground tofu to the flour mixture and beat gently until evenly combined and thick. Add more flour if needed to achieve desired consistency.
Step 2. Cook and Roll the Egg Rolls
- Heat cooking oil in a square non-stick pan.
- Pour the egg batter into the hot pan, making it as thick or thin as desired (thicker for more egg, thinner for more seaweed).
- Once cooked, place a seaweed sheet on top of the egg layer.
- Carefully roll the seaweed and egg layer tightly together.
Step 3. Fry and Cut the Egg Rolls
- Cut the rolled egg roll into smaller pieces or leave whole, depending on preference.
- Place the egg rolls in the pan and cook until golden brown and crispy, adjusting heat as needed.
Step 4. Serve
- Remove from heat and serve.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- For richer flavor, add ground mung beans to the egg batter.
- Serve with chili sauce, cucumber, Vietnamese coriander, and rice.
- Adjust the thickness of the egg layer to control the ratio of egg to seaweed.
Nutrition
- Calories: approximately 250-350
- Fat: 10-15g
- Carbs: 30-40g
- Protein: 8-12g
FAQs
1. Can I substitute the seaweed wraps with something else?
While seaweed wraps give the egg rolls their unique flavor and texture, you can experiment with rice paper wrappers as a substitute. Keep in mind the taste and texture will differ.
2. How can I make these egg rolls ahead of time?
You can prepare the filling in advance and store it in the refrigerator. Assemble the egg rolls just before cooking for the best texture and crispiness.
These vegan seaweed egg rolls are a fantastic addition to any meal, offering a unique and satisfying culinary experience. From appetizers to a light lunch, their versatility makes them a perfect choice for various occasions. Enjoy the delicious results of your culinary adventure and impress your friends and family with this surprisingly easy recipe!