Homemade Vegetable Egg Rolls

Once I learned how to make homemade egg rolls my life changed. These egg rolls are made with store bought egg roll wrappers you can find in most local grocery stores. The other ingredients you probably have laying around your kitchen. I make these egg rolls at least once a month when I’m craving Chinese takeout.

1 package coleslaw cabbage mix

6-8 wonton wrappers

1/2 cup yellow onion chopped

2 stalks green onions chopped

2 garlic cloves chopped

1 tbsp fresh grated ginger

grapeseed oil for frying

small bowl of water

salt and black pepper to taste

In a skillet on medium heat add 2 tbsp grapeseed oil. Add the onions and allow to cook for about a minute. Add the garlic and ginger, stir to combine. Now add the cabbage stir to combine and cover the skillet. Allow to cook for 5- 7 minutes stirring occasionally. Season with salt and pepper to taste and remove from heat. Set aside to cool down.

Place a skillet or wok on medium to high heat. Add about a 1/2 cup of grapeseed oil. Enough oil to deep fry the egg rolls.

On a work surface lay wonton wrapper flat. Use a spoon to add cabbage mixture to the center of the wrapper. Fold the sides of the wrapper to the center, then fold the bottom of the wrapper to the center. Roll the egg roll, wet your fingers and moisten the remaining flap of the wrap and seal the wonton. Place the egg roll in the hot oil and allow to brown on both sides. Remove and place on a paper towel lined plate to absorb the excess oil. Serve with your favorite sauce.

Enjoy!