Description
Crispy egg rolls filled with savory vegetables and meat, perfect as an appetizer or snack.
Ingredients
Scale
- 1 package egg roll wrappers (12 count)
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts
- 1/4 cup chopped green onions
- 1/2 lb ground pork or chicken
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tsp sesame oil
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions
- Heat oil in a pan and cook the ground meat until browned.
- Add garlic, ginger, and vegetables. Stir-fry for 3 minutes.
- Mix in soy sauce and sesame oil. Remove from heat and let cool.
- Place a spoonful of filling on an egg roll wrapper.
- Fold the sides inward, then roll tightly. Seal the edge with beaten egg.
- Heat oil to 350°F (175°C) and fry egg rolls until golden brown, about 3 minutes per side.
- Drain on paper towels and serve hot.
Notes
- Use a thermometer to maintain oil temperature.
- Bake at 400°F (200°C) for 15 minutes for a lighter option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
Keywords: egg rolls, crispy, appetizer, Asian