Deep Fried Cabbage Rolls

Today I’m sharing my egg roll inspired cabbage rolls recipe. It’s the same concept as an egg roll but with all vegetables. You can alter this recipe to include meat as well.

Here’s what I use in mine:

Ingredients:

  • 1 package egg roll wrappers (4 1/2″ by 5 1/2″)
  • soy sauce
  • olive oil
  • vegetable Oil
  • salt
  • pepper

Filling:

  • store bought, pre cut, cole slaw mix
  • tofu

Directions:

1. Heat the wok over medium-high to high heat.

2. Add the oil for stir-frying. When the oil is ready, saute the vegetables for 2 – 3 minutes until white cabbage is translucent.

3. Taste and add salt and sugar if desired.

4. Remove from the wok and set inside if a strainer.

5. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges.
6. Using your fingertip, spread a bit ofย  water along edges of your wrapper to help it stick. Then fold the two corners closest to your left and right hands inward, then take side closets to your body fold it over, making sure the hold your first two sides down. Roll under your wrapper is sealed. Place the roll opening side down and repeat steps 5 and 6.

7. Fill and heat a pan with vegetable oil. When oil is ready, slide each egg roll carefully into the pan one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels.ย  After they are completely drained they can be stacked, but not before.

8. Let cool and enjoy with your favorite dipping sauce.

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