Vegetable Egg Roll

  • 1 medium head of cabbage, finely chopped
  • 3 to 4 grated carrots
  • 5-6 green onions, chopped
  • 2 cups bean sprouts
  • 2 tp grated ginger, fresh
  • 1 can water chestnuts, chopped
  • 1 cup mashroom, chopped
  • 1 tp soy sauce
  • 8-10 egg roll wrappers
  • oil for frying
  • 1/2 tp salt
  • sweet chilli sauce or sweet and sour sauce for dipping
  1. Heat oil in a pan over medium heat. Season the oil with salt and ginger. 
  2. Add cabbage, sprouts, green onions and carrots.
  3. Stir frequently until it is wilted but still remain a little bit crispy.
  4. Add water chestnuts, musrooms and 1/2 tp salt and soy sauce. Cook for 2-3 minutes or until the sauce thickens. Turn off the flame and let cool.
  5. Place 2-3 tp of the this cooled mixture on the center of the egg wrapper.
  6. Fold the left corner across the filling then roll the filling.Turn the top and bottom corners up and down respectively. Roll to wrap the egg roll into a tight cylinder.
  7. Heat the oil in fry pan over medium-high to high heat. Fry egg roll in the oil until golden brown.
  8. Serve with sweet chili sauce or sour sauce.
Tip: To bake the egg roll preheat the oven to 400 degrees. Place the egg roll on the baking sheet sprayed with cooking spray. Once you have rolled them, use cooking spray on the top of each egg roll. Cook for 8-10 minutes or untill the outsides are brown.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.