Description
Crispy and delicious vegetable egg rolls filled with a vibrant mix of fresh vegetables and spices, perfect for a snack or appetizer.
Ingredients
Scale
- 1 cup shredded cabbage
- 1 cup carrots, grated
- 1/2 cup bell pepper, finely chopped
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 package egg roll wrappers (about 12)
- Oil for frying
Instructions
- In a large mixing bowl, combine the shredded cabbage, grated carrots, chopped bell pepper, green onions, minced garlic, and grated ginger.
- Add the soy sauce and sesame oil to the vegetable mixture and mix well until all vegetables are coated.
- Take one egg roll wrapper and place it on a flat surface with a corner pointing towards you.
- Place about 2 tablespoons of the vegetable filling in the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly to seal. Use a little water on the edges to help seal the roll.
- Repeat the process with the remaining wrappers and filling.
- In a large skillet, heat oil over medium-high heat for frying.
- Carefully add the egg rolls to the hot oil, frying in batches until they are golden brown and crispy, about 3-4 minutes per side.
- Remove the egg rolls from the oil and drain on paper towels.
- Serve hot with soy sauce or your favorite dipping sauce.
Notes
- For a spicier kick, add some red pepper flakes to the vegetable mixture.
- You can also bake the egg rolls at 400°F for about 20-25 minutes for a healthier version.
- These egg rolls can be made ahead of time and frozen before frying.
Nutrition
- Serving Size: 1 egg roll
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg