A delicious and easy-to-make snack or appetizer, these cabbage and egg rolls are crispy, savory, and perfect for any occasion. The combination of tender cabbage and flavorful egg wrapped in a crispy roll makes for a satisfying bite. Serve them with your favorite dipping sauce for an extra burst of flavor!
Ingredients:
- 2 cups of shredded cabbage
- 2 large eggs
- 1 small carrot, grated (optional)
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil (for sautéing)
- Salt and pepper, to taste
- 12-15 egg roll wrappers
- Oil for frying (about 2 cups)
Instructions:
- Prepare the Filling:
- In a pan, heat 1 tablespoon of vegetable oil over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the shredded cabbage and grated carrot (if using), and cook for 3-4 minutes until softened.
- In a small bowl, beat the eggs and add them to the pan. Scramble the eggs into the cabbage mixture.
- Season with soy sauce, salt, and pepper to taste. Cook for another 2-3 minutes until everything is combined and cooked through.
- Remove from heat and let the filling cool slightly.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner facing you (like a diamond shape).
- Place about 2 tablespoons of the cabbage-egg mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold the sides toward the center.
- Roll the wrapper tightly to seal, brushing the top corner with a little water to help it stick.
- Fry the Egg Rolls:
- Heat oil in a deep pan or fryer over medium-high heat (about 350°F or 175°C).
- Carefully place the egg rolls into the hot oil, frying in batches for about 2-3 minutes per side until golden brown and crispy.
- Remove the rolls from the oil and place them on paper towels to drain excess oil.
- Serve:
- Serve the cabbage and egg rolls hot with soy sauce, sweet chili sauce, or your favorite dipping sauce.