Description
Delight in the crunchy goodness of homemade Chinese egg rolls filled with fresh vegetables and your choice of meat, perfect for family gatherings or movie nights.
Ingredients
Scale
- 1 cup cabbage, shredded
- 1 cup carrots, shredded
- 1 cup bean sprouts
- 1 cup cooked pork or chicken, shredded
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Egg roll wrappers
- Oil for frying
Instructions
- In a large skillet, heat 1 tablespoon of sesame oil over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Toss in the shredded cabbage, carrots, and bean sprouts. Stir-fry for about 5-7 minutes until tender but still crisp.
- Stir in the cooked pork or chicken and soy sauce. Cook for another 2 minutes before removing from heat.
- Let the filling cool slightly.
- Place about 2 tablespoons of the filling in the center of each wrapper, fold in the sides, and roll tightly, sealing with a bit of water.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Fry the egg rolls until golden brown, about 3-5 minutes, turning as necessary.
- Remove with a slotted spoon and drain on paper towels. Serve hot with sweet and sour sauce or a soy dip.
Notes
For a vegetarian option, use tofu or an assortment of mushrooms. Make a dipping sauce by mixing soy sauce with honey and vinegar for added flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg