Description
Crispy homemade egg rolls filled with fresh vegetables, garlic, and ginger. These golden rolls are perfect as an appetizer, party snack, or light meal.
Ingredients
- 12 egg roll wrappers
- 2 cups shredded cabbage
- 1 cup carrots, julienned or shredded
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Vegetable oil, for frying
Instructions
- Heat a small amount of oil in a skillet over medium heat. Add garlic and ginger, and cook until fragrant.
- Add cabbage, carrots, and green onions. Stir-fry until vegetables are tender but still slightly crisp.
- Season with soy sauce and sesame oil. Stir well and remove from heat. Let the mixture cool.
- Place one egg roll wrapper on a clean surface with a corner facing you. Add about 2 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a little water. Repeat with remaining wrappers and filling.
- Heat oil in a skillet or deep pan. Fry egg rolls in batches until golden brown and crispy, about 2–3 minutes per side.
- Remove and drain on paper towels. Serve hot with dipping sauce of choice.
Notes
- Do not overfill wrappers to prevent tearing.
- Keep a small bowl of water nearby to seal edges securely.
- For a lighter version, bake at 400°F for 20 minutes, flipping halfway, or air fry at 375°F for 10–12 minutes.
- To store, refrigerate in an airtight container up to 3 days or freeze uncooked egg rolls for later.
Nutrition
- Serving Size: 1 egg roll
- Calories: 120
- Sugar: 2g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
