My 2017 was a pretty amazing year – I got re-married to the man I’ve been married to for 13 years,
finally made this Devil Wears Parsley passion of mine a BUSINESS,
and I attended a whole bunch of Melissa’s Produce events where I got to rub elbows with the likes of Jet Tila,
while learning about what’s new in the produce world! In the very last Melissa’s Produce presentation of the year, we participated in an Appetizer & Cookie contest while learning what produce was the tip of the top in 2017, and Robert (the produce expert), keyed us in on what he thinks 2018 will hold. The produce trends will be another post, but let’s get to these glorious egg rolls, shall we? The Hubbs says that they’re the best egg rolls he’s ever had, vegan or otherwise, and he’s right.
After every Melissa’s Produce event, we get sent home with a BUNCH of produce to experiment and create with. Kohlrabi was abundant, and it also happens to be a top contender for 2018 produce trend predictions! As I was leaving a colleague asked me, “What the heck do you do with kohlrabi?” To her, I replied, “I don’t really know!” Quick internet searches will point you to kohlrabi made into fries, roasted in soups, shaved in salads, and as a base in slaws.
Kohlrabi is a bulbous, round vegetable, that is dense, and holds a lot of water. It’s taste is that of a potent cabbage combined with cauliflower, and it’s texture very crisp. Because it reminds me of cabbage, I thought egg rolls would be the way to go, and I couldn’t have been more right!
Nutritionally, kohlrabi is very good for you. It is very low in Saturated Fat and Cholesterol, and is a good source of Thiamin, Folate, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese. The dietary fiber helps improve digestion, and encourages weight loss. Potassium boosts your energy levels, while also regulating your blood pressure. It has many other great health benefits too! I’ve seen kohlrabi at our local farmer’s markets for years now, and have even seen it in grocery stores, so I know it’s something you can get your hands on. They even have purple varieties!
I know the recipe looks long when you first see it, but guys. You must make this recipe – it’s a good one, and it will be a breeze once you get started. The grater attachment for your food processor really speeds this up, so I suggest you get familiar with that attachment. I honestly don’t know how I lived without it before!
After sautéing the veggie mix, it’s just a matter of rolling up the kohlrabi egg rolls. If you set yourself up as I outline in the recipe, things will be easy, breezy. Did I mention how worth it this is?! You could even roll them up a day beforehand, and stick them in the refrigerator under a damp towel, so all you have to do the day of your dinner party is fry them up. Could you imagine your guest’s delight with these as a teaser to your main dish? I’m drooling just thinking about it.
They’re like little veggie burritos, ready to get all crispy, ready for your out-of-this-world, homemade sweet & sour sauce.
The Hubbs and I enjoyed these Kohlrabi Egg Rolls as a main meal throughout the week. They’re best fresh, obviously, but if you need to re-heat them, I suggest a pre-heated 450 degree Fahrenheit oven for about 7 minutes, flipping the rolls halfway through. Toaster ovens work well too. Microwaving them will just make them soggy, so I wouldn’t recommend that. (Although they would still be delicious in a pinch I imagine).
Cheers to trying new things! I think that kohlrabi will definitely be a trend in our house for 2018 – especially with amazing dishes like this one. If you make these little packages of plant-based sunshine, I would love to see how you get on! Share on your Instagram or Twitter with the hashtag #TheDevilWearsParsley, so I can find it! Even tag me in it – that’s a sure-fire way for me to see it. If you’re not following me already, what are you waiting for?
Much love to you all! Get in and rock that kitchen of yours!
Kohlrabi Egg Rolls With Sweet & Sour Sauce
Hearty and full of flavor, these kohlrabi egg rolls will make your tummy happy!
- 5 Cups Shredded Kohlrabi about 3 large bulbs
- 2 Cups Shredded Carrot about 3 medium size carrots
- 1/4 Cup Fresh Cilantro, roughly chopped
- 1/4 Cup Thinly Sliced Scallions
- 1 Tablespoon Finely Chopped Fresh Ginger
- 1 Tablespoon Finely Chopped Fresh Garlic
- 1 Tablespoon Finely Minced Fresh Lemongrass optional
- 2 Whole Thai Chiles, thinly sliced optional
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Soy Sauce
- 1 Teaspoon Pink Himalayan Sea Salt
- 16 Egg Roll Wrappers make sure they don't contain egg if vegan
Sweet & Sour Sauce (adapted from Jet Tila's recipe)
- 3 Tablespoons Water
- 1/4 Cup Sugar
- 3 Tablespoons Apple Cider Vinegar
- 1/2 Cup Ketchup
- 3 Tablespoons Worcestershire check the label to ensure it doesn't contain anchovies if vegan
- 1 Tablespoon Corn Starch
- 1 Tablespoon Water to make a slurry
Make The Sauce
Place the 3 Tablespoons water, sugar, vinegar, ketchup and worcestershire in a small sauce pot over medium heat.
Mix the corn starch with 1 tablespoon of water to make a slurry, and add to the pot, while constantly mixing
Simmer mixture for 3 minutes, or until it starts to thicken. Set aside.
Make The Egg Rolls
Preheat a medium cast iron skillet with 1 1/2 - 2 cups of vegetable oil over medium heat. You'll need a good inch of oil in the pan. If you have a deep fryer, preheat to 350 degrees Fahrenheit.
Trim the kohlrabi of it's leaves and reserve for another use. I like to sauté the greens, and use them in frittatas, or warm grain salads.
Using a box grater, or a food processor fitted with the grater attachment, grate the kohlrabi and carrots. Add to a large bowl along with the cilantro, scallions, ginger, garlic, lemongrass, and thai chile.
Heat a large sauté pan or wok over high heat. Add in 2 tablespoons of vegetable oil, and carefully pour in the vegetable mixture.
Using a wooden spoon, continually turn the mixture over until the veggies have released some of their water, and have become slightly translucent, about 5-7 minutes.
Add in the soy sauce and salt, mixing thoroughly. Set aside to cool.
Get a cookie sheet and damp paper towels ready for keeping the rolls hydrated after you roll them. Mix 1 tablespoon corn starch with 1 tablespoon water, and mix well in a small bowl. Set aside.
Take one egg roll wrapper, with one pointy end facing you, and place 1/3 to 1/2 cup of the vegetable mixture on the bottom half of the egg roll.
Fold the bottom up and over the mixture, using the egg roll to pull the mixture tight, as if you were rolling a burrito.
Roll up slightly, and press down on both sides sides of the filling, sealing the mixture in.
Using your finger, dip in the cornstarch slurry, and moisten the edges of the egg roll. Fold in the sides, and secure. The slurry helps the wrapper stick to itself, so you can think of it as a glue.
Working fast so the slurry doesn't dry, finish the roll on the wrapper. Place on the cookie sheet under the damp paper towels while you continue with the remaining rolls.
Once you have all of the mixture in rolls, place them in the oil, 3 at a time, and fry on one side until golden brown, about 1 minute. Turn over and fry on the other side for a minute more. Reserve to a paper-towel lined plate until the rolls are all fried up. Serve with the sweet & sour sauce, and enjoy!
*Disclaimer Melissa’s Produce provided me with the kohlrabi for this post. I was not compensated in any other way. All opinions are my own. This post contains affiliate links.