I have always loved eggrolls. And not JUST because they have a fried shell, although that was part of it ;) In the past, I have tried to recreate the effect by frying or baking rice wrappers with the filling – which utterly failed. So this was my answer. And I was pleasantly surprised!
The star of this dish is the cabbage. Which I never gave much thought to as an ingredient in egg rolls. But of course it is a huge component! It ties everything together and, frankly, I could have eaten the cabbage sauteed in sesame oil straight from the pan. Okay… maybe I did take a few bites that way. For ‘testing’ purposes only though, of course ;)
This is a great potluck dish because it stands on its own. And it’s basic enough that most people can eat it. It’s even vegetarian! I didn’t miss the meat of a typical egg roll at all.
Hope you enjoy!
Deconstructed Egg Rolls
16 0z of Rice Noodles (1 package)
2 cabbage, large green heads
3 cups shredded carrots
10 mushrooms, fresh sliced
2 medium onions, sliced
12 eggs, scrambled (I use a bit of almond milk to make them more ‘fluffy’)
3 tbs sesame oil
2 tbs Bragg Liquid Aminos (can substitute with GF soy sauce if you need – same effect)
1 tsp cayenne pepper
3 tsp garlic salt
1 tsp pepper
1 tsp onion powder
Heat a large pan/skillet (I use a counter top skillet because it’s large and deep – plus I can control exact temperates. I had it on 350 degrees) to medium/high. Add the sesame oil.
Using a mandolin slicer, slice the cabbage into shreds. I cut the heads into 6-8 chunks and then ran each chunk through the slicer. Add the cabbage to the heating up skillet as you go. Do the same with the onion. Shred the carrots next. I have a cheese grater attachment for my KitchenAid Mixer that I use, but any sort of cheese grating tool will work (I also have a ‘Salad Shooter’, pretty sure it’s Circa 1980, but that works great too!). Also wash and slice the mushrooms. This I did by hand with a regular paring knife. Add everything as you shred it so it can start sauteing. Add all the seasoning once the other ingredients have all been added to the pan and mixed up (try to get sesame oil on everything first by the mixing).
Get two pots going on the stove, one with water boiling on high (2 quarts or so), for the noodles, and whatever you like to use for scrambling eggs. I scramble my eggs in a strange way – so I have been told… ;) I crack them all directly into the pan, which has already been sprayed, then use a whisk to mix it all up. Keeps me from needing to wash yet another bowl.. I also added about 1/2 cup of almond milk and a few dashes of salt while I scrambled. When those are done, just set the pan aside. The pot of boiling water you have should be taken off the burner and set aside. Add the rice noodles and let them sit, covered, for 10-15 minutes, then drain the pot. Rice noodles like this can have a very mushy texture if you cook them too long. But you also don’t want them to be chewy by under cooking them. This is how I get them to turn out perfect, every time.
In a large bowl, or maybe two bowls (I started with one too small, so ended up mixing it into two – ha!), mix together cabbage, eggs, and noodles. I recommend using salad tongs to get everything blended well. The noodles like to stick together and so does the cabbage, so my metal tongs helped me break it all apart.
Serves approximately 20 people as a side dish. Yes, I took this to a potluck style gathering with friends; hence the amount. But next time I make it, I will probably make as much. The Hubs, for one, wouldn’t mind eating this everyday for a week!
This recipe is linked to Mouthwatering Mondays, Allergy Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesday, Full Plate Thursday, Foodie Friday. Friday Favorites, Fight Back Friday, Gluten Free Fridays, Real Food Recipe Roundup, Food Photo Friday.