Egg Rolls with Bean Sprouts and Sweet Potatoes

This is a simple, vegetarian but delicious egg roll recipe consisting of only three vegetables - bean sprouts, shredded sweet potatoes and scallions.   The sweet potatoes give the egg roll a welcome sweetness more than the carrots would. The bean sprouts lend something different to the egg roll other than the usual cabbage we are used to in the Chinese take out versions of egg rolls.  They give the egg rolls both great taste and crunch.

Other recipes would add tofu or pork but I decided to streamline the preparation of the dish and decided to skip the protein.  You can add them if you like which entails one more step, namely stir frying and seasoning the protein first with soy sauce or oyster sauce before adding the vegetables.  I prefer less steps and despite the absence of the pork or protein,  this appetizer came out a great crowd pleaser during our family Christmas dinner. 

One can also use the lumpia or spring roll wrapper which are available in any Asian store for a thinner and crisper covering instead of the more available egg roll wrapper .  However, if you fill the egg roll wrapper compactly with the vegetable mixture and then cook a few of the egg rolls at a time the resulting appetizer you will get will be just as crunchy and beautiful.  You or your family members or guests will not stop at one so prepare enough of these egg rolls.

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Egg Rolls with Bean Sprouts and Sweet Potatoes       

4 cups bean sprouts, washed and drained
2 cups shredded sweet potatoes (you can also use carrots)                 
3 scallions, cut to 1/2 inch
1 tbsp sugar
1 tbsp sesame oil
salt and pepper
2 pkgs egg roll wrappers
vegetable oil

Stir fry first three ingredients till sweet potatoes are cooked but still crisp then add the sugar, sesame oil, salt and pepper.

Place about 2 -3 tbsp of the filling at end closest to one corner of egg roll wrapper.  Fold over this corner and then fold the two other sides beside it.  Make sure that the filling is completely compact inside the cylinder by pushing the filling under the fold before rolling.  Continue pushing under and rolling until you form a compact cylinder. 

Deep fry only two (or three depending on the size of your sauce pan) of the spring rolls at at time for 4 minutes in hot vegetable oil.

Drain the spring roll using a strainer with a paper towel underneath. After the oil is completely drained from the egg rolls, you can transfer them to a plate lined with paper towel.

Serve with soy sauce.