Vegetable Egg Roll Recipe
Egg rolls stuffed with julienned vegetables served with spicy mustard and apricot sauce (Shellfish Free)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Egg Roll Filling
Method
Cooking Instructions
- 1
Prepare the Vegetable Filling
In a large skillet, heat a tablespoon of oil over medium heat. Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
- 2
Add the shredded cabbage, julienned carrots, bell pepper, and green onions to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender.
- 3
Stir in the soy sauce, salt, and black pepper. Cook for another 2 minutes, then remove from heat and allow to cool.
- 4
Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the vegetable filling in the center.
- 5
Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal. Use a little water on the edge to help seal the roll.
- 6
Fry the Egg Rolls
In a deep frying pan, heat the oil over medium-high heat. Once hot, add the egg rolls in batches, frying until they are golden brown and crispy, about 3-4 minutes per side.
- 7
Remove from the oil and drain on paper towels.
- 8
Serve
Serve hot with spicy mustard and apricot sauce on the side.
