Egg Rolls

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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 2 servings
Calories: 82kcal

Ingredients

  • 2 tbsp Carrots peeled and shredded
  • 1/2 cup Napa cabbage shredded (or any kind of cabbage you have)
  • 1 tbsp Rice wine vinegar
  • 2 Egg roll wrappers
  • 2 cups Vegetable oil or more if needed for frying
  • 2 tbsp Sweet chili sauce or more if desired
US Customary - Metric

Instructions

  • Mix together the carrot, cabbage, rice wine vinegar, and season with salt and pepper.
  • Lay out the wrapper in a diamond with one corner pointing toward you. Place the cabbage filling across the middle of the wrapper from left to right. Moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Fold the point facing you over to the opposite point and pull back to compress the ingredients tight. Gently fold the sides in and roll up tight (if the wrapper tears or has a hole, double wrap the egg roll with another wrapper to make sure it is tightly sealed with no openings).
  • Heat the vegetable oil in a saucepan over medium heat to 325°F.
  • Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain. Serve with sweet chili sauce.

Nutrition

Calories: 82kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 253mg | Potassium: 104mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1429IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg

Egg Rolls

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2 servings
Calories 82 kcal

Ingredients
 
 

  • 2 tbsp Carrots peeled and shredded
  • 1/2 cup Napa cabbage shredded (or any kind of cabbage you have)
  • 1 tbsp Rice wine vinegar
  • 2 Egg roll wrappers
  • 2 cups Vegetable oil or more if needed for frying
  • 2 tbsp Sweet chili sauce or more if desired

Instructions
 

  • Mix together the carrot, cabbage, rice wine vinegar, and season with salt and pepper.
  • Lay out the wrapper in a diamond with one corner pointing toward you. Place the cabbage filling across the middle of the wrapper from left to right. Moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Fold the point facing you over to the opposite point and pull back to compress the ingredients tight. Gently fold the sides in and roll up tight (if the wrapper tears or has a hole, double wrap the egg roll with another wrapper to make sure it is tightly sealed with no openings).
  • Heat the vegetable oil in a saucepan over medium heat to 325°F.
  • Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain. Serve with sweet chili sauce.

Nutrition

Calories: 82kcalCarbohydrates: 18gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 253mgPotassium: 104mgFiber: 1gSugar: 9gVitamin A: 1429IUVitamin C: 8mgCalcium: 31mgIron: 1mg
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