Spring Egg Rolls
Delicate spring egg rolls filled with a flavorful mixture of vegetables, served with a sweet and sour dipping sauce.
Ingredients
- ●12-15 spring egg rolls
- ●1/2 head cabbageshredded
- ●1/2 cup carrotsgrated
- ●1/4 cup onionfinely chopped
- ●2 cloves garlicminced
- ●2 tbsp soy sauce
- ●1 tbsp oyster sauce
- ●1 tsp sesame oil
- ●to taste salt and pepper
Instructions
- 1
1. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
- 2
2. Add the chopped onion and minced garlic and stir-fry until the onion is translucent.
- 3
3. Add the shredded cabbage and grated carrots and stir-fry for 2-3 minutes.
- 4
4. In a small bowl, mix together the soy sauce and oyster sauce.
- 5
5. Pour the soy sauce mixture over the vegetables and stir-fry for an additional 1-2 minutes.
- 6
6. Season with salt and pepper to taste.
- 7
7. Lay a spring egg roll wrapper on a flat surface with one corner pointing towards you.
- 8
8. Place 1-2 tablespoons of the vegetable mixture in the center of the wrapper.
- 9
9. Brush the edges of the wrapper with a small amount of water.
- 10
10. Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
- 11
11. Repeat with the remaining wrappers and filling.
- 12
12. Heat about 1-2 inches of oil in a large skillet or wok over medium-high heat.
- 13
13. When the oil is hot, add a few of the egg rolls to the oil and fry until they are golden brown and crispy.
- 14
14. Remove the egg rolls from the oil with a slotted spoon and drain on paper towels.
- 15
15. Serve the spring egg rolls hot with a sweet and sour dipping sauce.