Veggie Egg Foo Young W/ 2 Sauces

Initially this recipe started out with my attempt to make egg rolls.  The recipe for the batter is actually a recipe for egg rolls, the one I’ve chosen to post is from All Recipes ( The batter’s great, and when you combine it with a mixture of sauteed veggies and sauces it’s elevated to a new level.  This ends up being about 4 recipes in 1 recipe, and you can pick and choose what you want and use them for other cooking means.  So enjoy, experiment, and share this delicious appetizer!

Veggie Pancakes
Photography by Blake Zimmerman


  • 1 Egg, Beaten
  • 3/4 Cup Cold Water
  • 1/4 Tsp. Salt
  • 7/8 cup all-purpose Flour (you can just do a whole cup)


  • 2 Cloves Garlic Peeled
  • 1/2 Onion Chopped
  • 4 Baby Bella Mushrooms Minced
  • 1/2 Cup Minced Asparagus
  • 2 Tsp Salt
  • 1 Tbsp Olive Oil
  • 2 Tsp Black Pepper


– Tomato Basil Curry

  • 1/2 Can Progresso Tomato Basil Soup
  • 1 Tbsp Plain Greek Yogurt
  • 1 Tbsp Hot Madras Curry Powder
  • 1 Tsp Turmeric
  • 1 Tsp Black Pepper
  • 1 Tsp Paprika

– Persimmon Red Wine Barbecue Sauce

  • 1 Small Persimmon
  • 2 Cups Red Wine
  • 1 Tbsp Barbecue Sauce
  • 1 Tsp Black Pepper
  • 1 Tsp Salt
  • 1 Tsp Garlic Powder


– Tomato Basil Curry

  1. In a small Sauce Pan over Medium Heat combine Yogurt and Tomato Basil Soup
  2. Bring to a simmer
  3. Add seasonings and stir to combine
  4. Simmer 5 minutes
  5. Set Aside until room temperature

– Persimmon Red Wine BBQ Sauce

  1. Chop up Persimmon, discarding top
  2. Combine BBQ Sauce and Red Wine in a small Pan
  3. Bring to a boil
  4. Add Persimmon
  5. Reduce by 1/2
  6. Set Aside until room temperature


  1. Heat oven to 425
  2. Combine veggies, oil, salt, oil, and pepper
  3. Wrap Veggies in Foil
  4. Bake 20-30 Minutes
  5. Let cool to room Temperature
  6. Chop garlic cloves
  7. Add to Batter

BATTER RECIPE (Thanks All Recipes)

  1. In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature.
  2. Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon peanut oil. Reduce heat to low. While wok is still warm, pour 1/3 cup of the batter in an approximately 8 inch circle.
  3. Rotate wok quickly to spread an even layer of batter. Cook over low heat 1 to 2 minutes, until bottom is golden brown and edges begin to curl.
  4. Flip
  5. Carefully remove from heat and place on a paper towel, golden brown side down

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