Chinese Egg Rolls
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Ingredients
- 8 egg roll wrappers
- 2 cups shredded cabbage
- 1 carrot julienned
- 1/2 cup chicken cooked, shredded (optional)
- 2 green onions chopped
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Vegetable oil for frying
- Sweet and sour sauce or soy sauce for dipping
Instructions
- In a large bowl, combine the shredded cabbage, julienned carrot, shredded chicken (if using), chopped green onions, minced garlic, soy sauce, sesame oil, salt, and pepper. Mix well to combine.
- Place an egg roll wrapper on a clean surface with one corner facing you. Spoon about 2-3 tablespoons of the filling onto the wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll it up tightly. Use a bit of water to seal the edges of the wrapper.
- Heat vegetable oil in a deep pan or wok over medium heat. Carefully place the egg rolls seam-side down into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
- Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the Chinese Egg Rolls hot with sweet and sour sauce or soy sauce for dipping.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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