“Fried Rice” Blend Egg Rolls

  • Prep Time:
  • Start to Finish:
  • Servings: 10 egg rolls


Egg Rolls
1 bag (16 oz) Green Giant™ Fresh Cauliflower Crumbles® chopped vegetable “Fried Rice” Blend
2 tsp ground ginger
1 tsp garlic salt
1 tsp red pepper flakes
1/4 tsp onion powder
1/4 tsp black pepper
10 (7”) egg roll wrappers
Vegetable oil for frying

Sweet & Sour Sauce
1/4 cup sugar
2 Tbsp cornstarch
1/4 cup white wine vinegar
1/4 cup Maraschino cherry juice
1/4 cup pineapple juice


  1. Prepare Cauliflower Crumbles® chopped vegetable “Fried Rice” Blend as directed on package.
  2. Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Gradually stir in vinegar and juices. Cook over medium heat, stirring constantly, until mixture thickens and boils. Set aside.
  3. In mixing bowl, mix cooked cauliflower blend, ginger, garlic salt, red pepper flakes, onion powder and pepper until well mixed.
  4. In deep fryer or 4-quart Dutch oven, heat oil (3-4”) to 375°F.
  5. Meanwhile, place one egg roll wrapper on work surface with 1 corner facing you. Place 1/4 cup cauliflower mixture slightly below center of egg roll wrapper. Fold corner of egg roll wrapper (closest to the filling) over mixture, tucking point under. Fold in and overlap right and left corners. Brush remaining corner with water; gently rolling towards remaining corner, and press to seal. Repeat with remaining egg roll wrappers and cauliflower filling.
  6. Fry egg rolls, a few at time, in oil 2-3 minutes, turning once, until golden brown. Drain on paper towels. Serve with sweet & sour sauce.