Egg Roll Recipe
Originating from China, these delectable treats have made their way into kitchens worldwide, offering a delightful fusion of textures and tastes. With our easy-to-follow recipe, you can recreate the magic of authentic egg rolls right in your own home.
Equipment
- Wok or skillet
- Mixing bowls
- Cutting board and knife
- Slotted spoon
- Paper towels
Ingredients
- Egg roll wrappers
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup finely chopped onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- In a wok or skillet, heat a tablespoon of vegetable oil over medium-high heat.
- Add minced garlic and chopped onions, sauté until fragrant.
- Stir in shredded cabbage, carrots, and bean sprouts. Cook for 3-4 minutes until vegetables are tender-crisp.
- Season with soy sauce, sesame oil, ginger powder, salt, and pepper. Mix well to combine.
- Remove the filling from heat and let it cool slightly.
- Place an egg roll wrapper on a clean surface. Spoon 2-3 tablespoons of the vegetable filling onto the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly.
- Seal the edges with a dab of water to secure the roll.
- Heat vegetable oil in a deep fryer or skillet to 350°F (175°C).
- Carefully place the egg rolls into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
- Use a slotted spoon to remove the egg rolls from the oil and drain them on paper towels.
- Serve hot with your favorite dipping sauce and enjoy!