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Ingredients
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Wrapper Ingredients
Filling Ingredients
Cooking Ingredients
Method
Preparation
- 1
Prepare the Vegetables
Using a vegetable peeler or a mandoline, slice the carrot, zucchini, and bell pepper into thin ribbons. Finely chop the cabbage and green onions.
- 2
Combine the Filling
In a large bowl, combine the vegetable ribbons, chopped cabbage, green onions, soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper. Mix well to ensure all vegetables are evenly coated.
Assembly
- 3
Wrap the Egg Rolls
Place an egg roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of the vegetable filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edge with a little water.
Cooking
- 4
Fry the Egg Rolls
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat. Carefully add the egg rolls to the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side. Remove from oil and drain on paper towels.
- 5
Serve
Allow the egg rolls to cool slightly before serving. Enjoy them with your favorite dipping sauce.
