Vegetable Egg Rolls For Passover

I often serve fish as an appetizer, but I always like to offer a non-fish option as well. Everybody loves Chinese food, so I came up with these Chinese-inspired eggrolls.

Directions

Prepare the Filling

1. Heat oil in a large frying pan over medium heat. Add onion; cook for about five minutes, until translucent.

2. Add cabbage with carrots and garlic; cook for about 10 minutes, stirring occasionally.

3. Add salt, ginger, soy sauce, and honey. Taste; adjust seasonings.

Assemble the Egg Rolls

1. Place a quarter cup of mixture on the center of a crepe. Fold up egg-roll style; repeat with remaining filling and crepes.

2. Heat oil to cover the bottom of a large frying pan over medium heat.

3. Fry egg rolls for a minute or two per side, until crispy and golden.

Tips:

To keep the oil from burning, add a piece of carrot to the pan while frying the egg rolls.

Notes:

To prepare ahead, prepare the egg rolls and freeze, between layers of parchment paper, before frying. Defrost and fry fresh.

Variations:

Year round, use egg roll wrappers in place of Pesach crepes.

Acknowledgement

Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.