vegetable egg rolls
Crispy vegetable egg rolls, perfect as a snack or appetizer. Easy to make and packed with flavor!
Ingredients
Main Ingredients
- 1 cup shredded cabbage
- 0.5 cup shredded carrots
- 0.5 cup bean sprouts
- 0.25 cup chopped green onions
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 12 count egg roll wrappers
Instructions
Preparation Steps
- In a large bowl, combine shredded cabbage, carrots, bean sprouts, and green onions.
- Drizzle with soy sauce and sesame oil; toss to combine.
- Lay out an egg roll wrapper; place a spoonful of the vegetable mixture in the center.
- Fold the sides in, then roll up tightly.
- Heat oil in a large skillet or wok over medium-high heat. Fry egg rolls until golden brown and crispy.
- Serve immediately with your favorite dipping sauce.
Notes
These egg rolls are best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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