Egg Rolls

by jennifer on November 4, 2011

You can play with this recipe quite a bit, adding and subtracting what you like. I am will not list precise measurments, since the amount you make will depend on how many you are feeding.

green cabbage-shredded
fresh ginger-grated
onion or leek-finely chopped

canola oil for deep frying
eggroll wrappers

1. Saute all the veggies and add tamari to taste.
2. Wrap a spoonful of mixture securely in and eggroll wrapper.
3. Fry in enough very hot oil to submerge the eggroll. You may need to flip them over.
4. Lay on a paper towel to absorb excess oil.
5. Serve with a nice peanut sauce or sweet and sour dipping sauce.

Helpful hint: The hotter the oil, the less your eggroll will absorb.

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