INGREDENT
- 1 tablespoon vegetable oil
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil (optional)
- Salt and pepper, to taste
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil, for deep frying
Instructions
- Prepare the Filling:
In a skillet, heat 1 tablespoon vegetable oil over medium heat. Add cabbage, carrots, green onions, garlic, and ginger. Sauté until the veggies are tender (about 4–5 minutes). - Season:
Stir in soy sauce and sesame oil. Add salt and pepper to taste. Remove from heat and let the filling cool. - Assemble Egg Rolls:
Lay an egg roll wrapper on a clean surface in a diamond shape. Place about 2 tablespoons of the filling near the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers. - Fry:
Heat oil in a deep pan to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 2–3 minutes per side. Do not overcrowd the pan. - Drain & Serve:
Drain on paper towels. Serve hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Let me know if you want a baked or air fryer version too!