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Recipe by:

Elena SMITH

Crispy Vegetable Egg Rolls

These crispy vegetable egg rolls, filled with vibrant veggies and bursting with flavor, are the perfect appetizer for your holiday gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Group: Vegetables and Seasonings
  • 1 cup shredded green cabbage
  • 1 cup shredded carrots (preferably Nantes variety)
  • 1 cup bean sprouts
  • ½ cup finely chopped green onions
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh ginger, minced
  • 2 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • a pinch salt and pepper to taste
  • 10-12 pieces egg roll wrappers
  • Oil for frying (canola or vegetable oil recommended)

Equipment

  • Large skillet
  • Heavy-bottomed pan
  • Egg roll wrappers
  • Slotted spoon

Method
 

  1. Start by gathering all your fresh veggies. Wash and dry them thoroughly before cutting. The crisper the veggies, the crunchier your egg rolls will turn out.
  2. In a large skillet over medium heat, add a drizzle of oil. Once shimmering, toss in the minced garlic and ginger. Sauté for about a minute until fragrant. Then, add the cabbage and carrots, stirring until they start to soften, about 3-4 minutes. Next, mix in the bean sprouts and green onions, followed by soy sauce and sesame oil. Mix well and season with salt and pepper as needed. Remove from heat and let the mixture cool.
  3. As the filling cools, prepare your egg roll wrappers. Lay one wrapper on a clean, dry surface with one corner pointing towards you. Place a generous tablespoon of your vegetable filling at the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly until sealed, wetting the edge with a little water for better sealing. Repeat with the remaining wrappers and filling.
  4. In a heavy-bottomed pan, heat enough oil to cover the bottom with about an inch of oil. Once hot, carefully add a few egg rolls at a time. Fry until golden brown and crispy, about 3-4 minutes on each side. Use a slotted spoon to remove them and drain on paper towels.
  5. These egg rolls are best served hot, paired with a sweet and sour sauce or a spicy chili sauce for an extra kick.

Notes

These egg rolls are a delightful crunch followed by a burst of fresh flavor. Experiment with different vegetables and dipping sauces!