Description
Crispy and flavorful vegetable egg rolls, perfect as a snack or appetizer.
Ingredients
Scale
- 2 teaspoons sesame oil
- 2 (16oz) bags coleslaw mix, shredded cabbage and carrots
- 1 tablespoon soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 green onion, chopped
- 1 lb egg roll wrappers
- 1 cup water
- 2–3 cups vegetable oil, for frying
Instructions
- Heat 2 teaspoons of sesame oil in a large skillet over medium heat.
- Add the coleslaw mix, soy sauce, vinegar, garlic powder, ginger powder, and green onion to the skillet. Sauté for 5-8 minutes until the cabbage has softened.
- Lay out egg roll wrappers and place 1/3 cup of the cabbage filling in the center of each wrapper.
- Brush the edges with water, then roll them up like a burrito, sealing all the edges.
- Heat vegetable oil in a skillet or Dutch oven over medium-high heat until it reaches roughly 350°F.
- Carefully place 4-6 egg rolls at a time in the hot oil and fry for 5-8 minutes, flipping to get them crispy all over.
- Place the crispy egg rolls on a wire rack to cool, to keep them crispy.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Vegetable Egg Rolls