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Egg Rolls

Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Servings: 6 Rolls
Course: Appetizer, Side Dish
Cuisine: Asian
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp Olive oil
  • 2 cups Cabbage, shredded
  • 1 tbsp Ginger, fresh minced
  • 1-2 Carrots, shredded
  • 1 can Water Chestnuts, sliced into thin strips
  • 1-2 stocks Celery, minced
  • 1/2 cup Sugar snap peas, sliced thinly into strips
  • 1/3 cup Onion, finely chopped
  • 1-2 tbsp Soy Sauce
  • Cream Cheese sliced into thin strips if desired. Adds richness.
  • 12 oz Crab meat. or Shrimp or combination of both.
  • Egg Roll wrappers See recipe for homemade ones.
  • Oil for frying

Equipment

  • 1 Deep Fryer

Method
 

  1. Heat 2 tbsp oil in a skillet on medium. Stir fry vegetables and ginger until tender about 3-4 minutes. Turn off heat. Add soy sauce. Mix thoroughly.
  2. Add 3-4 tbsp of vegetable mix to center of each wrapper. Top with crab and cream cheese slices if using.
    Brush edges with water or egg wash. Roll wrappers tightly. Cover with a damp towel until finished rolling all rolls.
  3. Heat deep fryer to 375 and fry egg rolls until skins are crips and golden brown. Turning them as they brown. Drain rolls on paper towels. Serve immediately.