Vegetarian Egg Rolls Recipe
My take on a simple vegetarian egg rolls, or as we call it mushroom lavash blinchiks.
If you love mushrooms and egg rolls, this is guaranteed to be your next favorite snack or appetizer. My mom used to make these during wintertime, around holidays. So to me this is more of a festive and comfort food combined in one. Her version of these vegetarian egg rolls was slightly different. I only added bulgur, extra spices and seasonings.
I love these vegetarian egg rolls fried with clarified butter, for a healthier option, you can brush with oil and bake in the oven.
Be sure you get fresh lavash, so when you wrap the egg rolls, the bread doesn’t crack.
You will need 1 pack fresh lavash bread, cut into 5”x5” squares, or you can choose to make bigger size egg rolls
For stuffing you need
16 oz/ 450g mushrooms, cleaned sliced
2-3 tbs olive oil
1 small onion, finely sliced
¼ cup bulgur (#1, finest grind) plus ⅓ cup hot water
½ tbs red pepper paste, I have a YouTube tutorial for this
⅓ tsp ground black pepper, ¼ tsp ground cumin ,½ tsp ground coriander
½ tsp garlic powder or small clove of fresh garlic, minced
1-2 tsp dry dill or 1-2 tbs fresh, feel free to use any of your favorite spices and herbs
Salt to taste
You will need oil or butter for frying, I used clarified butter, watch the tutorial for it on my YouTube channel
Combine bulgur and hot water, set aside to soften while you fry and cook the rest
In a skillet combine oil and onions, saute until translucent
Add mushrooms, stir and cook until no liquid is left
Stir in softened bulgur, spices, seasoning, pepper paste
Let the stuffing to cool down and wrap in lavash, refer to YouTube tutorial for more details
Fry your egg rolls until golden color and serve with lebni (strained yogurt) or sour cream)
You can also brush them with butter or oil and bake in 375° F oven, until golden color