Vegetable Egg Rolls Recipe
A delicious Vegetable egg roll that won't make you feel guilty
Ingredients
| Salt | To Taste | |
| Cabbage | 1 | |
| Bean sprouts | 75 Gram | |
| Pepper | To Taste | |
| Head of cabbage | 1 | |
| Carrots | 75 Gram, shredded | |
| Oyster sauce | 1 Tablespoon, flavored | |
| Shredded carrot | 8 Ounce (1 package) | |
| Broccoli sprouts | 1 | |
| Garlic | 3 Clove (15 gm), minced | |
| Oyster sauce | 1 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Sesame oil | 4 Tablespoon | |
| Egg roll sheet | 6 | |
| Water | 1 Cup (16 tbs) | |
| Olive oil/Sesame oil | 4 Tablespoon | |
| Egg roll wrappers | 24 (1 package) |
Directions
In a large skillet combine all ingredients with about 2 to 4 tbsp olive oil or sesame oil
turn heat to medium high
cook until cabbage and carrots are tender about 20 minutes
lay out your egg roll sheets
place about 1 to 2 tbsp of filling into the sheet
tuck sides and roll
before you finish wrapping the egg roll
use a brush to apply a little bit of water to the outside of the shell to get the wrap to stick
heat deep fryer to 350 degrees
place egg rolls three at a time into oil
lower the basket and fry for about 3 to 4 minutes
remove from fryer and place egg rolls on a paper towel to remove excess oil
serve with your favorite rice dish and sauce
turn heat to medium high
cook until cabbage and carrots are tender about 20 minutes
lay out your egg roll sheets
place about 1 to 2 tbsp of filling into the sheet
tuck sides and roll
before you finish wrapping the egg roll
use a brush to apply a little bit of water to the outside of the shell to get the wrap to stick
heat deep fryer to 350 degrees
place egg rolls three at a time into oil
lower the basket and fry for about 3 to 4 minutes
remove from fryer and place egg rolls on a paper towel to remove excess oil
serve with your favorite rice dish and sauce
Chef
