Easy Egg Rolls
Delicious homemade egg rolls filled with a savory mix of vegetables and your choice of protein, perfect for a cozy night in or family gatherings.
Ingredients
For the Filling
- 1 package Egg roll wrappers Fresh wrappers yield the best results.
- 2 cups Shredded cabbage Pre-shredded can save time.
- 1 cup Carrots Shredded for a sweet crunch.
- 1 cup Chopped green onions Adds a burst of fresh flavor.
- 3 tablespoons Soy sauce Use low-sodium if desired.
- 2 cloves Minced garlic
- 1 tablespoon Minced ginger
- 2 cups Cooked meat (chicken, shrimp, or tofu) Shredded rotisserie chicken is a great choice.
- Oil for frying Peanut oil preferred; vegetable oil works too.
Instructions
Prepare the Filling
- In a large bowl, combine shredded cabbage, carrots, and green onions. Toss together.
- Add soy sauce, minced garlic, and ginger. Stir to mix well.
- Add the cooked meat and ensure it is distributed evenly.
Wrapping Time
- Lay an egg roll wrapper on a clean surface. Place about 2 tablespoons of filling in the center.
- Moisten the edges of the wrapper with water to help seal it.
- Fold the sides over the filling and roll tightly from the bottom.
Frying
- Heat oil in a deep skillet over medium-high heat to about 350°F.
- Gently place egg rolls into the skillet, making sure not to overcrowd.
- Fry for 3-4 minutes on each side or until golden and crispy.
Draining
- Remove egg rolls from oil and place on a paper towel-lined plate to absorb excess oil.
- Let them cool for a minute before serving.
Notes
Make sure not to overfill the wrappers to avoid ripping. Fry in batches to maintain oil temperature.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 1g
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