Fried Egg Rolls or Spring Rolls

INGREDIENTS

• 1 tablespoon vegetable oil (plus more for frying)
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts (optional)
• ½ cup sliced green onions
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• Egg roll wrappers or spring roll wrappers
• 1 egg (beaten, for sealing)

INSTRUCTIONS

1. Prepare the filling:
   Heat 1 tablespoon of oil in a pan over medium heat. Add garlic and cook for 30 seconds. Add cabbage, carrots, and bean sprouts. Stir-fry for 3–5 minutes until softened.
2. Season:
   Add soy sauce, sesame oil, green onions, salt, and pepper. Mix well. Remove from heat and let cool.
3. Wrap the rolls:
   Place a wrapper on a flat surface in a diamond shape. Spoon about 2 tablespoons of filling near the bottom. Fold the bottom up, then sides inward, and roll tightly. Brush the top corner with the beaten egg to seal.
4. Fry the rolls:
   Heat oil in a deep skillet or pot to 350°F (175°C). Fry rolls in batches for 3–5 minutes or until golden brown and crispy. Drain on paper towels.
5. Serve:
   Serve hot with dipping sauces like sweet chili, soy sauce, or plum sauce.

EAST OR PASS?
Would you take a crunchy bite or let it slide by? Let your taste buds decide!

Let me know if you’d like a baked or air-fried version too!