Crispy Vegetable Egg Rolls are a delicious and crunchy appetizer filled with a savory mix of fresh vegetables, such as cabbage, carrots, and mushrooms, all seasoned to perfection. Wrapped in a golden, flaky shell and fried until crispy, these egg rolls are bursting with flavor and texture. Perfect for dipping in sweet and sour sauce or soy sauce, they make a great snack, side dish, or party appetizer. Easy to make and irresistibly tasty, they’re sure to be a crowd favorite!
Ingredients:
- 1 cup cabbage, finely shredded
- 1 cup carrots, grated
- 1/2 cup green onions, chopped
- 1/2 cup bean sprouts
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 package egg roll wrappers
- Oil for frying
- In a large skillet, heat a small amount of oil over medium heat. Add garlic and sauté for 1 minute.
- Add cabbage, carrots, green onions, and bean sprouts. Cook for 3-5 minutes until veggies are tender.
- Stir in soy sauce and sesame oil. Remove from heat and let cool.
- Place an egg roll wrapper on a clean surface with a corner facing you. Spoon 2 tablespoons of the vegetable mixture onto the wrapper.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal.
- Heat oil in a deep pan or fryer to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
Kcal: 200 kcal | Servings: 8 egg rolls