Vegetable Eggroll [Food Processor Attachment]

These vegetable eggrolls feature Napa cabbage, carrot, celery, and ginger sautéed with sesame oil and soy sauce, then wrapped and fried until crisp. The filling stays lightly tender, while the exterior turns golden and crunchy, making them well suited for appetizers or entertaining.

Total Time
Yield
15 servings
Difficulty

Dietary Interests

Manage Preferences

Submitted by

Vitamix

Ingredients

For the Filling:
1 1.5 kg Napa cabbage, cut into large chucks
1 350 g red onion, peeled, halved
2 150 g carrots, peeled
2 150 g celery stalks
3 garlic cloves, peeled, chopped
1 5 g fresh ginger root, peeled, chopped
1 Tablespoon sesame oil
1 Tablespoon soy sauce
1 Tablespoon rice wine vinegar
To Assemble:
15 eggroll wrapper, about 1 package
cornstarch [or as needed]
canola oil [or for frying]

For the Filling:Fit the Food Processor with the Thin Slicing Disc and secure the lid. Start the processor and, using the Food Pusher, feed the cabbage through the Large Food Chute opening. Process all cabbage and then process the red onion. Place in separate bowl.
Fit the Food Processor with the Large Shredding Disc and secure the lid.Start the processor and, using the Food Pusher, feed the carrots and celery through the Small Food Chute opening. Combine with cabbage and red onion. Add garlic and ginger to the mixture.
Heat a large sauté pan over medium high heat. Add the sesame oil and working in 2-3 batches quickly sauté the vegetable mixture quickly adding the soy and rice vinegar. The mixture should not be cooked fully. Place mixture into a strainer of a large bowl for excess moisture to fall out and allow to cool fully. Repeat with more.
For the eggrolls:Place the eggroll wrapper on a dry work surface. Wet all edges of the eggroll wrapper and place about 1/4 cup of the filling into the center of the eggroll wrapper.
Working from a corner lift the corner over the mixture and tuck under the filling. Fold in the two side corners making sure you have a tight eggroll. Roll the eggroll into a cylinder. Dust with cornstarch and place on a parchment lined baking sheet. Repeat until filling is finished. Freeze eggrolls.
To cook eggrolls:Place oil into a large pot filling about a 1/4 full. Heat oil to 350°F (175°C). You want to try and keep this temperature constant while frying for best results. Carefully place 1 eggroll at a time into the oil allowing the mixture to bubble (this is water evaporation and can be dangerous) add two to three more into the oil. Cook until golden brown and reaches an internal temperature of 165°F (75°C) . Remove and place on paper towel lined plate. Repeat with the rest of the eggrolls.