Veggie Egg Rolls (3) (vg) Recipe

Time30m

Serves4

carrots, corn, caramelized onions, pickled cabbage, bell peppers, teriyaki sauce

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Ingredients

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1
Caramelize the Onions
In a skillet over medium heat, add a bit of oil and the sliced onions. Cook, stirring occasionally, until the onions are soft and golden brown, about 10-15 minutes.
2
Prepare the Filling
In a large mixing bowl, combine the grated carrots, corn, caramelized onions, pickled cabbage, diced bell pepper, and teriyaki sauce. Mix well to combine.
3
Fill the Egg Rolls
Place an egg roll wrapper on a clean surface with one corner pointing towards you. Add about 2 tablespoons of the filling to the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal. Repeat with remaining wrappers and filling.
4
Fry the Egg Rolls
Heat the oil in a deep skillet or pot over medium-high heat. Once the oil is hot, carefully add the egg rolls in batches. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
5
Serve
Serve the veggie egg rolls hot with additional teriyaki sauce for dipping.