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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.


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.


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


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


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


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