In honor of the Chinese New Year I thought it would be fun to make some egg rolls! I had never made them before, but I figured it wouldn’t be too hard and I was right! They’re fast, easy and delicious!
What You’ll Need:
1 carrot, cut into matchstick pieces
1/8 of a head of cabbage, cut into strips
1 leek, cut into strips
A pinch of sea salt
A pinch of black pepper
2 teaspoons of rice wine vinegar
Egg roll wrappers
Peanut oil for frying
Heat oil to 350 F.
While oil is heating, in a medium sized skillet saute veggies with salt, pepper and vinegar until just tender and remove from heat. The filing is now ready to fill the egg roll wrappers.
Lay an egg roll wrapper flat and place some filling in the middle.
Fold bottom corner to the middle and tuck under the filling.
Fold and tuck corners. It will resemble an envelope at this point.
Close and seal your “envelope” by rolling the egg rolls over. Dip your fingers in some water and run along the seam and gently press closed to seal.
Fry egg rolls for 45 seconds to 1 minute until brown. Once removed from oil the egg rolls will continue to brown. Don’t over do them!
Remove from oil and drain on a paper towel. Serve immediately or you can reheat them later by placing them in a warm oven for 5 to 10 minutes.
Makes 6 egg rolls.