Egg Roll Vegetable Recipe

Preparation and Cooking

1. 1

   Prepare the Filling

   In a large skillet, heat sesame oil over medium heat. Add minced garlic and ginger, sauté for 1 minute until fragrant.

2. 2

   Cook Vegetables

   Add shredded cabbage, grated carrots, and chopped green onions to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender.

3. 3

   Season the Filling

   Stir in soy sauce, salt, and pepper to taste. Cook for an additional 2 minutes, then remove from heat and let cool slightly.

4. 4

   Wrap the Egg Rolls

   Lay an egg roll wrapper on a flat surface. Place 2-3 tablespoons of the vegetable filling in the center. Fold the bottom edge over the filling, then fold the sides inward, and roll tightly to seal. Repeat with remaining wrappers and filling.

5. 5

   Fry the Egg Rolls

   In a deep pan or fryer, heat oil over medium-high heat. Fry the egg rolls in batches for 3-4 minutes or until golden brown and crispy. Drain on paper towels.

6. 6

   Serve

   Serve hot with soy sauce or your favorite dipping sauce.