Last updated on May 29th, 2019 at 04:05 pm
You will understand my obsession with kabocha squash once you try these delicious, crunchy, pillowy egg rolls! And why not make them for dinner?
What is kabocha squash?
Kabocha squash is a Japanese pumpkin with green, edible skin. It is delicious roasted, fried as tempura, and smashed up into these egg rolls. Plus, it is a great source of fiber, beta-carotene, and Vitamin A. My favorite way to cook the squash is to roast it.
To cook, add your sliced squash to a baking sheet. Lightly drizzle with avocado oil on both sides and season with salt and pepper. Cook 25 minutes at 400F until easily pierced with a fork (photos 1 & 2).
Step by step vegetable egg rolls
In the meantime, heat 3 tbsp of avocado in a skillet over medium heat. Add your cabbage, ginger, garlic, soy sauce, scallions, red pepper flakes, and pepper (photo 1). Cook 5-10 minutes until the cabbage is tender (photo 2). Remove from heat.
Add your cooked kabocha squash to your skillet (photo 1). Mash the squash and mix well with the cabbage (photos 2 & 3).
Open your egg roll wrappers. Keep covered with a damp cloth to avoid drying out and cracking (photo 1). Place one sheet on your working surface (photo 2).
How to roll egg rolls
Add 1/4 cup of your filling to the center of your egg roll wrapper (photo 1). With your fingertip, brush egg was on at least 3 corners of the egg roll wrapper placing the unbrushed corner the farthest away from you (photo 2).
To roll, pull the far corner over the filling (photo 3) slightly tucking the bottom under the filling. Then, fold the two side corners over the center (photos 4 & 5). Finally, continue rolling towards you until the filling is completely enveloped (photo 6). Repeat until all your egg rolls are wrapped.
Where to buy egg roll wrappers
You can find them in the frozen section of Asian markets, and sometimes in specialty or regular grocery stores. If you can’t find them, you can get them on Amazon.
Heat 1/2-inch of oil in a pan or skillet over medium heat. Oil should be 375F.
Fry the egg rolls 2-3 minutes per side until golden brown. Cool and drain on paper towels or a paper bag.
Serve with sweet chili sauce or sweet and sour for dipping.
Are egg rolls the same as spring rolls?
No. Spring rolls are uncooked, soft, translucent rice paper salad rolls. Egg rolls are fried, and fillings are cooked. They can both be either vegetarian or not.
How to defrost egg roll wrappers
Defrost the egg roll wrappers overnight in the refrigerator for the best results. If you don’t have time, you can defrost them on the counter fo 30 minutes.
Kabocha Squash Egg Rolls
You will understand my obsession with kabocha squash once you try these delicious, crunchy, pillowy egg rolls! And why not make them for dinner?
Ingredients
- 1 lb. kabocha squash seeded, and sliced in 1/4" thick wedges
- 2 cups cabbage shredded
- 2 tbsp fresh ginger minced
- 5 cloves garlic minced
- 3 tbsp soy sauce
- 2 scallions thinly sliced
- 1/2 tsp red pepper flakes
- 1/4 tsp pepper
- 14 egg roll wrappers defrosted
- 1 egg beaten
- oil for frying, like avocado oil or canola
Instructions
Preheat your oven to 400F.
Add your sliced squash to a baking sheet. Lightly drizzle with avocado oil on both sides and season with salt and pepper. Cook 25 minutes until easily pierced with a fork.
In the meantime, heat 3 tbsp of avocado in a skillet over medium heat. Add your cabbage, ginger, garlic, soy sauce, scallions, red pepper flakes, and pepper. Cook 5-10 minutes until the cabbage is tender. Remove from heat.
Add your cooked kabocha squash to your skillet. Mash the squash and mix well with the cabbage.
Open your egg roll wrappers. Keep covered with a damp cloth to avoid drying out and cracking.
Place one sheet on your working surface. Add 1/4 cup of your filling to the center of your egg roll wrapper.
With your fingertip, brush egg was on at least 3 corners of the egg roll wrapper placing the unbrushed corner the farthest away from you.
To roll, pull the far corner over the filling (see photos) slightly tucking the bottom under the filling. Then, fold the two side corners over the center. Finally, continue rolling towards you until the filling is completely enveloped. Repeat until all your egg rolls are wrapped.
Heat 1/2-inch of oil in a pan or skillet over medium heat. Oil should be 375F.
Fry the egg rolls 2 minutes per side until golden brown. Cool and drain on paper towels or a paper bag. Serve with sweet chili sauce or sweet and sour for dipping.
Recipe Notes
Defrost the egg roll wrappers overnight in the refrigerator for the best results. If you don’t have time, you can defrost them on the counter fo 30 minutes.
After opening the package of egg roll wrappers, cover with a damp cloth to avoid drying out and cracking.
