HOMEMADE VEGETABLE EGG ROLLS

Homemade vegetable egg rolls may be either baked or fried for a quick snack!

We adore eggrolls but the store didn’t have any good frozen selections. I therefore made my own, which was simpler than I had anticipated. These eggrolls can be baked, but I prefer to fry them. Our lives transformed when I mastered the art of frying food in my cast iron pan. Although it may seem dramatic, frying food is actually much easier than you may expect. When we are craving delicious takeout, I typically make these homemade vegetable egg rolls once a month.

Shredded cabbage and carrots, green onion, soy sauce, vinegar, ginger powder, and garlic powder are all ingredients in these egg rolls, which can be found wrapped in egg roll wrappers in the produce section of most grocery stores (except Kroger).To save time, I actually buy two bags of coleslaw mix.

Homemade vegetable egg rolls Ingredients

• Sesame oil, two teaspoons
• Coleslaw mix, shredded carrots and cabbage, and two (16-ounce) bags
• a serving of soy sauce
• 1 tablespoon spiced rice vinegar can be used in place of distilled white vinegar.
• 1 teaspoon of powdered garlic
• 1 teaspoon of ground ginger
• 1 minced green onion
• a pound of egg roll wrappers
• one water cup
• For frying, use 2-3 cups of vegetable oil, so make sure the pan has at least 1-2 inches of oil in it.

Instructions

1. In a large skillet, heat 2 teaspoons of sesame oil to a medium temperature.
2. In a hot skillet, add the coleslaw mix, soy sauce, vinegar, garlic powder, ginger powder, and green onion. Saute for 5-8 minutes, stirring occasionally, until the cabbage is soft. The cabbage will become mushy when fried if it is cooked too long.)
3. Spread out the egg roll coverings in clusters and spot 1/3 cup of the cabbage filling in the middle.
4. After applying a water-based brush to the edges, roll them up like a burrito to ensure that all of the edges are sealed.
5. Set the egg rolls aside (don’t stack them because they will stick together!).
6. In a cast-iron skillet or heavy Dutch oven, heat the vegetable oil to about 350 degrees Fahrenheit over medium-high heat. I use a candy thermometer like this one that is attached to the side of the skillet.)
7. Place 4-6 egg rolls at a time with care in the hot oil, adjusting the heat so that it remains approximately 350 degrees.
8. Fry the egg rolls, flipping them halfway through, until they are crisp on all sides.
9. To keep the egg rolls crispy, place them on a wire rack to cool.