Vegetable Egg Rolls
Ingredients
- 3 cups cabbage shredded or thinly sliced
- 1 large carrot shredded or thinly sliced
- 2 green onions chopped
- 1 stalk celery shredded or thinly sliced
- 2 tablespoons sesame oil
Seasonings:
- 1 teaspoon ground ginger or fresh minced ginger
- 1 teaspoon garlic powder or fresh minced garlic
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon sesame oil
1 pound package of egg roll wraps (18 sheets)
Instructions
- Heat the 2 tablespoons sesame oil in a large pan. Quickly saute the cabbage, carrots, green onions and celery, until barely softened. Remove from heat.Mixture will reduce and sauteing helps remove some of the moisture from the cabbage. Transfer the mixture to a bowl and let rest. Remove liquid from sauteed vegetables by pressing on mixture or egg rolls will be soggy and leak liquid when frying. Add seasonings and the teaspoon of sesame oil, mix well.Take a single wrap out of the package, dip finger in water to wet edges before rolling. With the point facing you put a heaping tablespoon of the filling near the tip and roll halfway over the filling then fold over both outer corners on top then continue rolling.Use a small but tall pot to fry the egg rolls in. A narrower pot will use less oil but result in more frying time to cook all 18. Add cooking oil up to about 2 inches high, but not higher than 1/3 of the pot. A deep fryer is absolutely recommended. Check oil temp with thermometer. Oil should read between 350°F and 375°F. Carefully add first egg roll to oil. Egg roll should sizzle and rise up from the bottom. If egg roll darkens too quick lower temperature. Don't over crowd the pot. If oil is too cool egg rolls will come out very greasy.Turn egg rolls often for even frying. After about 7 or 8 minutes when golden brown on all sides remove the egg rolls and drain on a rack or paper towels. Leftovers can be kept in the fridge for a couple days or wrapped and frozen. Place in a hot 375°F oven on a tray covered with parchment paper to crisp up again.Serve with your favourite dipping sauce.