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Vegetarian egg rolls

By Connie Chung, 16, Gabrielino HS

These make great snacks, party appetizers, family specials and so much more. And anyone can make this recipe. My little sisters even helped peel and shred the carrots. It doesn’t take much time either; you can have the vegetables prepared the night before. You can also keep pre-wrapped vegetable rolls in the freezer, and pop them into a pot anytime. The flexible thing about these rolls is that you can add whatever you want with them. My mom likes to add mushrooms and vermicelli noodles. Overall they’re light, healthy and very satisfying.


Pack of spring roll wraps (25 wraps)
3 carrots
1/2 head of cabbage
Seasoning salt, pepper, salt
2 tablespoons tapioca powder and 1/2 cup water (for paste)
4 cups of oil

Directions for paste:

1. Pour 2 tablespoons of tapioca powder into bowl.
2. Add 1/2 cup of water and stir.


1. Rinse cabbage, cut in half, slice into thin shreds.
2. Rinse 3 carrots, peel and shred.
3. Mix shredded carrots and cabbage into large mixing bowl.
4. Add a sprinkle of seasoning salt, pinch of salt and pepper.
5. Grab a small scoop of mixed vegetables and place on the bottom quarter of the wrap. Position the wrap as a diamond and place the vegetables slightly above the tip closest to you.
6. Lift up the bottom tip and cover the veggies, then fold the two sides over and then fold the top down.
7. At the tip, dab a finger of tapioca paste and finish roll.
8. Pour 4 cups of oil in a pot and preheat on high (350 degrees) for 8 minutes.
9. Place vegetable rolls in oil and let cook until golden brown (10 minutes). Use caution—the oil gets really hot.
10. Take out and place on paper towels on a plate to let oil soak out.
11. Cool 10 minutes and serve with sweet and sour sauce.

Taste-tester said: "I like how they
tasted good, even though they were just vegetables. They tasted like
egg rolls from a restaurant."

—Rachel Lizotte, 14, John Burroughs HS

"I really enjoyed the vegetarian egg rolls. I’ve never been brave enough to try egg rolls, but today I tried them and they tasted great."

—Ashley Zartner, 15, Bell HS