Description
A detailed recipe for making crispy egg rolls filled with seasoned vegetables and proteins.
Ingredients
Scale
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/2 cup cooked chicken, diced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 20 egg roll wrappers
- Oil for frying
Instructions
- Heat sesame oil in a pan over medium heat.
- Add garlic, cabbage, carrots, and green onions. Stir-fry for 5 minutes.
- Add cooked chicken and soy sauce. Mix well and remove from heat.
- Place a wrapper on a clean surface. Spoon filling onto the center.
- Fold the sides over the filling and roll tightly.
- Seal the edges with water.
- Heat oil in a deep pan to 350°F (175°C).
- Fry egg rolls in batches until golden brown, about 3-4 minutes.
- Drain on paper towels and serve hot.
Notes
- Consider adding shrimp for a seafood variation.
- Serve with sweet and sour sauce for dipping.
- For a vegetarian option, substitute chicken with tofu.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
Keywords: crispy egg rolls recipe, egg roll filling, frying techniques