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Ingredients
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Eggroll Filling
Eggroll Assembly
Frying
Sweet Chili Ponzu Sauce
Method
Prepare the Filling
- 1
Sauté the Vegetables
In a large skillet, heat sesame oil over medium heat. Add shredded cabbage, shredded carrots, chopped bell pepper, and minced garlic. Sauté for about 5-7 minutes until the vegetables are tender.
- 2
Season the Filling
Stir in soy sauce, salt, and pepper. Cook for an additional 2 minutes, then remove from heat and let the filling cool.
- 3
Add Green Onions
Once the filling has cooled, fold in the chopped green onion.
Assemble the Eggrolls
- 4
Prepare the Wrappers
Lay an eggroll wrapper on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the vegetable filling near the corner.
- 5
Roll the Eggroll
Fold the corner over the filling, then roll it up tightly. Fold in the sides and seal the top with a little water.
- 6
Repeat
Repeat the process with the remaining wrappers and filling.
Fry the Eggrolls
- 7
- 8
Fry the Eggrolls
Carefully add 2-3 eggrolls to the hot oil, frying for about 3-4 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
- 9
Repeat
Continue frying the remaining eggrolls in batches.
Make the Sauce
- 10
Combine the Sauces
In a small bowl, mix together the sweet chili sauce and ponzu sauce until well combined.
Serve
- 11
Plate and Enjoy
Serve the fried eggrolls hot with the sweet chili ponzu sauce on the side for dipping.
