A fun new way to implement vegetables into any recipe, or left over scraps your have in the refrigerator, is to stuff a bunch of veggies into an eggroll.
Eggrolls are super delicious and instead of using cabbage in this recipe, I use Kohlrabi. Kohlrabi is a cross breed between wild cabbage and broccoli. Kohlrabi tastes very similar to cabbage, but is sweeter and has more of a bite like radishes. Kohlrabi can be eaten raw, or cooked.
Kohlrabi can easily be grown in the garden, and is a winter root vegetable, which is a must in your winter garden! Eventually, once you have a couple, turn them into this amazing Kohlrabi Eggroll Recipe for you and your friends & family to enjoy. :)
eggroll rule number: choosing the right vegetables.
No matter what type of veggies you choose you cannot go wrong because usually most veggies together create a harmonious and balanced flavor.
Use kitchen scraps if you have to!
This recipe uses different vegetables such as Kohlrabi, fresh carrots, mushrooms, slivered onions, corn, garlic, and ginger. That is all the veggies you need for this easy and delicious recipe.
First, chop your Kohlrabi into small slivers, which will allow for faster cooking time.
Finely mince your carrots, mushrooms, garlic and ginger.
I used way too much ginger the first time I made these, so feel free to completely omit if you do not like the taste of ginger. I would use about half of the ginger that is shown in the picture above.
Once these are all finely chopped up, the first step to the eggroll process is to sautee the vegetables. We are not deep frying these eggrolls so we need to make sure the filling is completely cooked before we fry.
Sautee the veggies until soft in coconut oil or olive oil, about 8-10 minutes. Make sure to add garlic powder, onion powder, soy sauce, fish sauce and sesame oil.
The Eggroll Wrapper
I use premade eggroll wrappers but you can always opt in to make your own, especially if you want to use organic flour. The premade eggroll wrappers I use are by Nasoya and can be found in any grocery store kind of near the Kombucha section. Its almost always next to that, and all of the veggie alternatives in the produce section. (Hope that helps where to find it)
All you need is about this much filling once everything is cooked, and make sure to use water to seal the edges before you roll them up! Then just roll them up. Mine looked a little wonky but they will get better over time!
Shallow Fry Kohlrabi Eggrolls in Coconut Oil
You really want to fry these in a shallow amount of coconut oil to at least keep them a bit healthy. We do not want to deep fry these in any other type of oil, because that will completely negate the health benefits from all the veggies we stuffed in there. Shallow fry them on all sides in coconut oil and they will turn out perfectly crisp!
8 to 10 Nasoya Eggroll Wrappers
1/2 Kohlrabi, slivered (about 1 cup)
3/4 cup carrots, finely diced
3/4 cup mushrooms, finely diced
1/2 cup corn
1/4 cup onions, slivered
2 tbsp garlic
1 tsp ginger
1 tsp garlic powder
1 tsp onion powder
1 tsp fish sauce
1 tsp soy sauce
1/2 tsp sesame oil
Salt to taste, if needed after adding soy sauce
Follow the instructions throughout the page.
Have fun and stay healthy.