Egg Rolls Recipe
House Made / Napa Cabbage / Sprouts / Stir-Fry Vegetables / Teriyaki Glaze
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Ingredients
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Egg Roll Filling and Wrappers
Method
Preparation and Cooking
- 1
Prepare the Filling
In a large skillet or wok, heat sesame oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- 2
Add Vegetables
Add the Napa cabbage, bean sprouts, carrots, bell pepper, and green onions. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- 3
Season the Mixture
Pour in soy sauce and stir well to combine. Cook for an additional 2 minutes. Remove from heat and let cool slightly.
- 4
Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 2-3 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a bit of water.
- 5
Fry the Egg Rolls
In a deep frying pan, heat vegetable oil over medium-high heat. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 6
Serve
Drizzle with teriyaki glaze and serve hot.
