Vegetarian Spring Rolls

In Korean cuisine, there aren’t many vegetarian options. Most traditionally Korean dishes are beef, chicken, or fish-broth based. However, there are ways to use your favorite Korean ingredients into a tasty, vegetarian-friendly dish!

Vegetarian Egg Rolls

Ingredients:

2 cups of chopped kimchi

1 cup of olive oil

1 tbsp of sesame oil

2 tbsp of soy sauce

2 cups of shitake mushrooms

2 cups of shredded carrots

2 cups of bean sprouts

1 egg white

Directions:
1. Make the filling by sautéing the kimchi, shitake mushrooms, carrots, and bean sprouts in a wok or skillet with olive oil, sesame oil and soy sauce.
2. Pour the content into a bowl and let it cool off.
3. On a flat surface (cutting board), sprinkle some flour and place a piece of egg roll wrapper. Then brush the egg whites along the sides.
4. Scoop a heaping tablespoon of filling and place it in the middle of the wrapper.
5. Fold the too first and then on both sides and roll the wrapper tightly.
6. Heat up a skillet with 1 cup of olive oil and pan fry the rolls on both sides until they turn golden brown.
7. Cut the spring roll into half and neatly arrange them onto a serving place on top of fresh lettuce.
8. Garnish with remaining bean sprouts and serve with kochujang or soy sauce.

This appetizer is perfect for any party or gathering. Crispy, light, and full of veggies!

Cathlyn Choi
Host/Producer, Cathlyn’s Korean Kitchen
Cathlyn’s 3 C Rule – Cost, Convenience and Creativity