Ingredients
- Egg roll wrappers (store-bought or homemade)
- Vegetables: shredded cabbage, julienned carrots, bean sprouts
- Proteins: ground pork, chicken, shrimp, or tofu (vegetarian option)
- Seasonings: garlic, ginger, soy sauce, sesame oil
- Sweet and Sour Sauce: 1/2 cup rice vinegar, 1/4 cup ketchup, 2 tbsp brown sugar, 1 tbsp soy sauce, garlic powder, red pepper flakes
Spicy Peanut Sauce: 1/2 cup peanut butter, 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp chili garlic sauce, water
Instructions
- Prepare the filling: Sauté shredded cabbage, carrots, and bean sprouts in sesame oil with garlic and ginger. Add your choice of protein (pork, chicken, shrimp, or tofu) and season with soy sauce, rice vinegar, and white pepper.
- Roll the egg rolls: Lay the wrapper flat, place a tablespoon of filling, fold over the bottom corner, tuck in the sides, and roll tightly. Seal with a small amount of water.
- Fry: Heat oil to 350°F-375°F. Fry the egg rolls in batches for 2-3 minutes per side until golden and crispy.
- Serve: Drain on paper towels and serve with dipping sauces.
Notes
- Make ahead: Freeze the egg rolls before frying for up to 3 months. Fry when ready to serve.
To reheat: Use an oven or air fryer for crispy results.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg