Description
Delight in crispy, golden brown homemade vegetable egg rolls bursting with fresh flavors and textures. Perfect as an appetizer or main dish!
Ingredients
Scale
- 12–14 medium-sized Egg Roll Wrappers
- 2 cups shredded green Cabbage
- 1 cup grated Carrots
- 1 cup finely chopped Bell Peppers
- ½ cup chopped Green Onions
- 2 cloves minced Garlic
- 1 tablespoon minced Ginger
- 3 tablespoons Soy Sauce
- 1 tablespoon Sesame Oil
- Salt and Pepper to taste
- Oil for frying (Canola or Vegetable oil)
Instructions
- Start by prepping all your vegetables. Chop, shred, and mince everything you’ll need.
- In a large skillet over medium heat, add a splash of sesame oil. Sauté the garlic and ginger until fragrant, about 1-2 minutes.
- Add the shredded cabbage, carrots, and bell peppers to the skillet. Stir-fry for about 5-7 minutes until veggies are tender but still crisp.
- Pour in the soy sauce, mixing well with the vegetables. Season with salt and pepper to taste.
- Once cooked, remove the skillet from heat and let the filling cool slightly.
- Take an egg roll wrapper and lay it flat. Spoon about 2 tablespoons of the filling near one corner.
- Fold the corner over the filling, then fold the sides inward, and roll it tightly. Seal the edge with a dab of water.
- In a deep frying pan, heat oil over medium-high heat. Test the oil by dropping a small piece of bread into it.
- Carefully place the egg rolls in the hot oil, about 3-4 at a time, and fry until golden brown, usually 3-5 minutes.
- Remove them with a slotted spoon and let them drain on paper towels.
Notes
For a healthier version, try baking the egg rolls instead of frying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg