Vegetable Egg Rolls
Prepare crispy vegetable egg rolls with a mix of cabbage, carrots, and mushrooms, wrapped in egg roll wrappers and deep-fried.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Cabbage | 1 | Head |
| Carrot | 2 | Count |
| Shiitake Mushrooms | 200 | Grams |
| Green Onion | 4 | Count |
| Garlic | 3 | Clove |
| Ginger | 1 | Tbsp |
| Soy Sauce | 3 | Tbsp |
| Sesame Oil | 2 | Tbsp |
| Egg Roll Wrappers | 20 | Count |
| Vegetable Oil | 1 | Liter |
| Cornstarch | 2 | Tbsp |
Instructions
- In a large bowl, combine shredded cabbage, grated carrots, sliced shiitake mushrooms, chopped green onions, minced garlic, and minced ginger.
- Add soy sauce and sesame oil to the vegetable mixture and toss to combine.
- Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the vegetable mixture onto the wrapper.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with the cornstarch slurry.
- Repeat the process with the remaining wrappers and filling.
- Heat vegetable oil in a deep fryer or large pot to 180 degrees Celsius.
- Carefully add egg rolls to the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes.
- Remove egg rolls from oil and drain on paper towels. Serve hot.
Kitchen equipment
Deep FryerThermometer