Takeout-Style Veggie Egg Rolls

Summary: Enjoy the delicious flavors of takeout-style veggie egg rolls right at home with this easy and satisfying recipe. Crispy on the outside and packed with a flavorful vegetable filling, these egg rolls are perfect for a quick dinner or as a party appetizer. With simple ingredients and step-by-step instructions, you’ll have a batch of homemade egg rolls that are sure to impress!

Category: Appetizer

Cuisine: Asian

Servings: 10 egg rolls

Duration: 30 minutes

Ingredients:

• 10 egg roll wrappers
• 2 cups shredded cabbage
• 1 carrot, julienned
• 1/2 cup bean sprouts
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp ground ginger
• Vegetable oil for frying

Instructions:

1. In a large skillet, heat sesame oil over medium heat. Add garlic and cook until fragrant.
2. Add cabbage, carrot, bean sprouts, soy sauce, and ground ginger to the skillet. Cook until vegetables are tender.
3. Place an egg roll wrapper on a clean surface. Spoon about 2-3 tablespoons of the vegetable filling onto the wrapper.
4. Roll the wrapper tightly, folding in the sides, then sealing the edges with water. Repeat with remaining wrappers and filling.
5. In a deep skillet, heat vegetable oil for frying. Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.
6. Remove and drain on paper towels. Serve hot with soy sauce or sweet chili sauce for dipping.

Nutrition Facts:

• Sugar: 2g
• Fiber: 3g
• Calories: 150
• Carbohydrates: 20g
• Protein: 4g
• Fat: 6g