Veggie Egg Rolls
Discover the deliciousness of Veggie Egg Rolls! Crunchy, flavorful, and easy to make, these rolls are perfect for any occasion! 🥢🥕
Equipment
- 1 Pan For sautéing the vegetables.
- 1 Oven or Deep Fryer For cooking the egg rolls.
Ingredients
Vegetables
- 2 cups Fresh Cabbage Finely shredded.
- 1 cup Carrots Grated or julienned.
- 1 cup Bell Peppers Diced, any color.
Aromatics
- 2 cloves Garlic Minced.
- 1 tablespoon Ginger Minced.
Seasonings
- 2 tablespoons Soy Sauce Or tamari for gluten-free.
- 1 tablespoon Sesame Oil For flavor.
Wrappers
- 10-12 pieces Egg Roll Wrappers Or rice paper for gluten-free.
- 2 pieces Green Onions Chopped.
Instructions
- Finely chop your choice of fresh vegetables. Sauté them in a pan with a splash of sesame oil over medium heat. Add minced garlic and ginger. Cook until tender, about 5-7 minutes.
- Season the cooked vegetables with soy sauce, salt, and pepper. Stir well and allow to cool for a few minutes.
- Lay out your egg roll wrappers in a diamond shape with a corner pointing towards you.
- Place about 2 tablespoons of the veggie mixture in the center of each wrapper.
- Fold the bottom corner over the filling, fold in the sides, and roll it up tightly, sealing the top corner with a little water.
- Fry in oil at 350°F (175°C) for 3-4 minutes per side or bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- Let cool for a minute and serve hot with dipping sauces.