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[quote=Anonymous][quote=Anonymous]Now I’m craving an old school eggroll! I’m a vegetarian and you can find plenty of veg spring rolls but almost never a veg eggroll. I don’t think I’ve had a proper one in decades.[/quote]

They're not too hard to make.  This is a basic recipe https://www.allrecipes.com/recipe/61913/authentic-chinese-egg-rolls-from-a-chinese-person/

I do my own mix and it's 70% cabbage and 20% carrot with added celery, bamboo shoots. I do add ground pork but so little I should leave it out. I have a huge  pot and I cook it all down and add soy sauce, hoisin sauce and a little gochujang sauce. You have to be careful how much liquid you add or they're sloppy. My dh and I work together to roll them and stick them directly on large baking sheets covered with parchment paper to go in the oven.

Fried versions taste better but I prefer to make them healthier. The more oil you spritz on them the more fried they seem if you want them to be a bit more authentic. Once they cool, I put  a bunch in ziplock bags and toss in the freezer. [/quote]

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