Description
Making egg rolls at home is so easy that you will never feel the need to order them again! Plus, they taste so much better than the ones you order from the restaurant because they are packed with fresh ingredients.
Ingredients
- 12 6-inch square egg roll wrappers (approximately)
- Cooking oil such as vegetable oil or peanut oil
- 1 1/2 tablespoons sesame oil
- 1 tablespoon ginger, peeled and minced
- 1 tablespoon garlic, minced
- 4 cups shredded cabbage
- 2 cups carrot, julienned
- 4 scallions, finely chopped
- 1 1/2 teaspoon soy sauce
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground white pepper
Instructions
- In a pan over medium heat, add sesame oil, ginger, and garlic, and cook for 1 minute.
- Add cabbage, carrot, and scallions, and cook for 4–5 minutes, until vegetables are tender.
- Add soy sauce, sugar, salt, and ground white pepper and stir. Cook for 1 minute, turn off the heat, and transfer the mixture into a bowl. Set aside for 10 minutes to cool slightly.
- Place an egg roll wrapper diagonally on a flat surface, with one corner pointing toward you.
- Scoop about 2 tablespoons of the vegetable mixture into the center. Spread it sideways, leaving about 2 inches free on each side.
- Fold the bottom corner over the filling and roll tightly to the center.
- Fold each side in toward the center and continue rolling until the top corner is reached.
- Seal the top corner with a bit of water and place the egg roll seam-side down on a plate. Repeat with remaining filling and wrappers.
- In a large pan over high heat, add enough oil to cover the surface by about half an inch.
- When the oil is hot, carefully place a few egg rolls in the pan and cook for 1–2 minutes per side, until golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve with your favorite dipping sauce.
Notes
- Make sure the filling is not too hot when wrapping to prevent the wrappers from becoming soggy.
- Do not overcrowd the pan while frying to maintain the oil temperature.
- Serve immediately for best texture and crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
