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:
- In a large skillet, heat sesame oil over medium heat. Add garlic and cook until fragrant.
- Add cabbage, carrot, bean sprouts, soy sauce, and ground ginger to the skillet. Cook until vegetables are tender.
- Place an egg roll wrapper on a clean surface. Spoon about 2-3 tablespoons of the vegetable filling onto the wrapper.
- Roll the wrapper tightly, folding in the sides, then sealing the edges with water. Repeat with remaining wrappers and filling.
- 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.
- 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
