Vegetable Egg Rolls
Crispy and delicious vegetable egg rolls filled with a medley of fresh vegetables, perfect as an appetizer or snack.
Ingredients
Vegetable Filling
- 1 cup shredded cabbage Essential for crunch; can substitute with kale or coleslaw mix.
- 1 cup shredded carrots
- 1/2 cup chopped bell peppers
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce For gluten-free, use tamari.
- 1 teaspoon sesame oil
Egg Roll Wrapping
- 1 package egg roll wrappers Can substitute with rice paper wrappers.
Instructions
Mix the Filling
- In a large bowl, combine the shredded cabbage, carrots, bell peppers, green onions, minced garlic, soy sauce, and sesame oil. Stir well until all the ingredients are evenly mixed.
Prepare the Wrapper
- Lay out an egg roll wrapper on a clean, dry surface with one corner pointing towards you.
Fill the Wrapper
- Place about 2 tablespoons of the vegetable mixture in the center of the wrapper.
Roll It Up
- Fold the bottom corner over the filling, then fold the sides inwards. Roll tightly away from you, sealing with a bit of water on the edge if necessary.
Heat the Oil
- In a deep fryer or large skillet, heat the oil over medium-high heat. Ensure the oil is hot enough by dropping a small piece of filling into it.
Fry the Egg Rolls
- Carefully add the egg rolls to the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes per side.
Drain and Serve
- Once golden brown, remove the egg rolls and let them drain on paper towels. Serve hot with your favorite dipping sauce.
Notes
Serve on a large platter with an array of dipping sauces like sweet and sour sauce or spicy chili sauce. Garnish with chopped green onions or sesame seeds for an added touch.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 250mgFiber: 2gSugar: 2g
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