Vegetables Egg Rolls Recipe
Crispy rolls filled with carrots, cabbage, and glass noodles. Served with our home-style sweet & sour sauce.
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Ingredients
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For the Egg Rolls
For the Sweet & Sour Sauce
Method
For the Egg Rolls
- 1
Prepare the Filling
In a large mixing bowl, combine the shredded carrots, chopped cabbage, cooked glass noodles, chopped green onions, minced garlic, minced ginger, and soy sauce. Mix well until all the vegetables are coated with the sauce.
- 2
Prepare the Roll
Lay an egg roll wrapper on a clean, flat surface with one corner facing towards you. Place about 2 tablespoons of the filling near the corner closest to you. Fold the corner over the filling, making a tight roll.
- 3
Seal the Egg Roll
Fold the sides of the wrapper over the filling and continue rolling until you reach the opposite corner. Use a little water to seal the edge of the wrapper to ensure it stays closed. Repeat with the remaining wrappers and filling.
- 4
Fry the Egg Rolls
In a large frying pan or deep fryer, heat the vegetable oil over medium heat. Once hot, carefully add the egg rolls in batches, frying until they are golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
For the Sweet & Sour Sauce
- 5
Mix the Sauce
In a small saucepan, combine ketchup, rice vinegar, brown sugar, soy sauce, cornstarch, and water. Stir well to combine all ingredients.
- 6
Cook the Sauce
Place the saucepan over medium heat and cook, stirring frequently, until the sauce thickens and starts to bubble, about 5-7 minutes. Remove from heat and let cool slightly before serving.