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Vegetarian Eggrolls with Awesome Peanut Sauce

Vegetarian Eggrolls with Awesome Peanut Sauce

Rolling eggrolls isn’t as hard as you would think, give it a try! These are fun to make and really fun to eat! The filling is a variety of different veggies like a mini stir-fry.


2 tablespoons toasted coconut
2 cups julienned carrots
2 cups shredded zucchini
1 cup yellow onions, diced
2 cups broccoli, chopped small
2 cups Mung bean sprouts
2 cups Napa cabbage, shredded
1 cup mushrooms, sliced
1 tablespoon oil for sautéing
14 sheets egg roll wrappers
frying oil

Sauce for Veggies

4 tablespoons tamari
3 tablespoons coconut milk (thick part of the milk)
1 tablespoon creamy peanut butter
½ teaspoon sea salt
½ teaspoon pepper
¼ teaspoon granulated onion
¼ teaspoon granulated garlic

Peanut sauce

1/3 cup creamy peanut butter
¾ cup coconut milk
pinch cayenne
¼ teaspoon red pepper flakes
¾ teaspoon sea salt
2 tablespoons soy sauce
½ cup water
4 teaspoons cornstarch
2 ½  tablespoons  sugar of your choice

  • Sautee veggies in skillet in 1 tablespoon of oil, starting with carrots, onions and broccoli. After three minutes add mushrooms and zucchini. Cook until tender crisp, add cabbage and bean sprouts. Season with veggie sauce ingredients. Let cool slightly, or you can make day before and store in fridge until you are ready to make eggrolls.
  • Wrap eggrolls as shown on eggroll package diagram (have a small bowl of water available.) Wet the top flap and roll to seal.
  • Deep fry eggrolls in frying oil until golden brown – about 3 or 4 minutes, depending on your temperature. Drain in pan on top of paper towel.
  • To make peanut sauce: Heat all ingredients except for water and cornstarch. Bring to low simmer. Mix water with cornstarch, then add to mixture. Bring to a simmer again and thicken for 2 minutes. Turn off heat. You can reheat it later if it gets too thick.

Serves: 6 (makes 14 eggrolls)
Cooking time: 1 hour 15 minutes

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Sara, from the HeartMath Institute

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.


+ add your own
2:24AM PST on Jan 22, 2015

Thanks for sharing

12:22AM PDT on Aug 31, 2014

We LOVE Chinese food at our house, but I could never get my eggrolls to taste right.
I put this in my recipe file and will try it - maybe tomorrow!

8:33PM PDT on Jul 6, 2014

looks good

10:49PM PDT on Jul 1, 2014

Saving this

9:03PM PDT on Jun 30, 2014

Looks good. Thank you for sharing.

10:15AM PDT on Jun 28, 2014

Wow, this sounds really yummy and I saved it to my recipe file to try, thanks.

6:38AM PDT on Jun 28, 2014

Great recipe. Thanks.

8:34AM PDT on Jun 27, 2014


7:35PM PDT on Jun 25, 2014

Now my mouth is watering....I'm off to the kitchen to see what I can find.

8:56AM PDT on Jun 25, 2014

Love peanut sauce+these sound good! Thanks

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@Paul L: Mind you : the tongue is also a very important diagnostic in TCM :-).


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