We all know and love egg rolls. Right?!? Who knew they were so easy to make? This egg roll recipe is easy and delicious. You can make a bunch at one time and freeze or make fresh. Either way you know they are going to yum. Enjoy! 😉

Ingredients
  • 1 tsp sesame or olive oil
  • 2 cups cabbage, chopped
  • 2 cups carrots, shredded
  • 2 cups bean sprouts, optional ( if not using bean sprouts then increase the amount of cabbage and carrots by 1/2 cup each)
  • 1 can water chestnuts, chopped (optional)
  • 2 tbsp green onions, sliced
  • 1 tsp ginger, grated
  • 2tbsp soy sauce
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 14 egg roll wraps
Instructions
  • Heat oil in large skillet over medium heat.
  • Add cabbage, carrots, bean sprouts, chestnuts and ginger to the pan. Cook, stirring frequently for 4-5 minutes, until they are tender crisp.
  • Mix cornstarch and water thoroughly together.
  • Add cornstarch mix, soy sauce and green onions to the pan.
  • Cook for an additional 1-2 minutes.
  • Remove from heat and let cool.
  • Place 2 tablespoons mixture to the center of egg roll wrap.
  • Fold the bottom up half way.
  • Fold the left and right corners in to the center.
  • Roll it up like a burrito.
  • Place sunflower or vegetable oil in frying pan. Once oil is hot fry egg rolls until golden brown.
  • Drain on paper towels.
  • If you want to bake instead of fry the egg rolls preheat oven to 400F. Place rolled egg rolls on baking sheet or stone. Spray with oil. Bake 8-10 minutes. Turn over and bake an additional 5-7 minutes until crispy and golden brown.
  • You can make these up ahead of time and freeze. To freeze: cool completely and put in freezer safe bag. Thaw to room temp and bake at 350F until desired warmth and crispiness, approximately 10 minutes.
  • Enjoy!