While it may seem complicated and time consuming to make egg rolls, nothing could be further from the truth. With just a few simple ingredients, you can prepare to kiss your takeout egg rolls goodbye. Let’s get cooking!
Servings: 5 · Yield: 5 · Prep time: 8-10 · Cook time: 10-12 · Ready in: 18-22 · Skill level: Novice
Ingredients
- 1 teaspoon of vegetable oil oil
- 1/2 teaspoon of minced garlic
- 2 cups of pre-shredded cabbage
- 1 tablespoon of soy sauce
- 1 package of egg roll wrappers
- water (for sealing egg rolls)
- vegetable oil (for frying)
Method
Bring the vegetable oil to a low to medium heat in a medium-sized skillet and saute the minced garlic for about 1 minute.
Add in the cabbage and saute for about 4 minutes. Then add in the soy sauce, saute for another 1-2 minutes and remove the cabbage from the stove.
Remove to egg roll wrappers from the package, leaving them back to back, as if you have lined up two sheets of paper. Place the egg roll wrappers onto a flat surface in the shape of a diamond.
Place three tablespoons of the cabbage horizontally across the center of the egg roll wrapper.
Then fold the bottom piece of the egg roll towards the top peak of the diamond. You should now have a triangle.
Fold in the left and right sides of the egg roll wrapper about an inch and then roll the the egg roll wrapper to the top.
Seal the edges of the egg roll by dipping your finger in some lukewarm water and running it along the open sides of the egg roll. Repeat steps 3-7 until all of the cabbage has been used.
Bring approximately 1/2 cup of vegetable oil to a medium heat. Fry each egg roll for approximately 2 minutes per side or until golden.
Place the egg rolls onto a paper towel lined plate. This will help absorb some of the excess oil.
Plate, serve and enjoy with your favorite dipping sauce.
