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    Recipe of the Week | Egg Rolls

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    Egg Rolls | Photo Credit Randolph Graham

    These vegan egg rolls are easy to prepare and explode with flavor when eaten. As an added bonus, the sweet and sour sauce is also vegan and ready for dipping in about ten minutes.


    Egg Roll ingredients:

    1 tablespoon extra-virgin olive oil

    4 cloves garlic (sliced thin)

    1 onion (sliced thin)

    2 carrots (cut into thin sticks 2-inches long)

    4 leaves of cabbage (slice into ribbons)

    ½ teaspoon ground ginger

    2 tablespoons tamari sauce

    6 sheets of egg roll wrappers


    Egg Roll Directions:

    Add olive oil to a large skillet and heat over medium-high heat. Add the garlic, onions, carrots, cabbage, ginger, and tamari sauce. Cook for about five minutes. Remove from heat, scoop into a serving bowl, and set aside. Wash the skillet for later use.

    Place a wrapper on a cutting board and place two tablespoons of filling near one corner. Tightly roll the wrapper, fold over the left side, fold over the right side, brush a little water along the edge and close it up tightly. Do the same for the other five wrappers.

    Add plenty of extra-virgin olive oil to the skillet and heat on medium-high heat.  When it’s hot, add the egg rolls and cook for about 30 seconds on each side or until golden brown.

    Remove rolls from the pan and place them on the cutting board. Cut them in half and bring them to the table on a large platter.


    Sweet and Sour Sauce Ingredients:

    2 tablespoons ketchup

    2 teaspoons tamari sauce

    4 tablespoons rice vinegar

    ½ cup agave syrup

    4 teaspoons cornstarch

    2/3 cup water


    Sweet and Sour Sauce Directions:

    Mix ketchup, tamari, vinegar, and agave syrup in a small mixing bowl. Dissolve the cornstarch in water. Stir into ketchup mixture.

    Cook the mixture in a saucepan over high heat until it just begins to boil. Reduce heat to medium-low and cook until it thickens, stirring occasionally. Remove from heat so the sauce can cool to room temperature. Pour into small, individual dipping bowls and bring to the table along with the egg rolls.

    Chef Randy’s latest book: Ojai Valley Grill It Cookbook: vegetarian and vegan recipes and tips for successful grilling with color photoon Sale at AMAZON

    For additional recipes, see Chef Randy’s website at

    Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at for more recipes.


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