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 Wrappers
Filling
Oil for Frying
Method
Prepare the Filling
- 1
Sauté the Vegetables
In a large skillet, heat sesame oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then add shredded cabbage, grated carrots, chopped green onions, and diced bell pepper. Stir and cook for about 5-7 minutes until the vegetables are tender.
- 2
Season the Filling
Once the vegetables are cooked, add soy sauce, salt, and pepper to the skillet. Mix well and cook for an additional 2 minutes. Remove from heat and let the filling cool slightly.
Assemble the Egg Rolls
- 3
Prepare the Wrappers
Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Add about 2 tablespoons of the vegetable filling in the center of the wrapper.
- 4
Roll the Egg Roll
Fold the corner closest to you over the filling, then fold in the sides. Roll away from you tightly to form a roll. Seal the top corner with a dab of water. Repeat this process with the remaining wrappers and filling.
Fry the Egg Rolls
- 5
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 6
Serve
- 7
Enjoy Your Egg Rolls
Serve the egg rolls hot with your choice of dipping sauce, such as sweet and sour sauce or soy sauce.
