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Fast and Easy Egg Rolls

Fast and Easy Egg Rolls


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Fast and Easy Egg Rolls

These egg rolls are so good you may be full before you get to the main course.


  • Ready Time : 0 min


16 egg rolls


  • 16 Spring Roll or Egg roll wrappers
  • Canola oil for frying


  • 2 tablespoons canola oil
  • 8 cups shredded carrots and cabbage mix
  • 2 cups bean sprouts
  • 4 green onions, thinly sliced
  • 1/2 teaspoon salt


Heat 2 tbs oil in pan on medium high. Add cabbage and carrot mix and cook for1 minute. Add bean sprouts and green onions and cook for another minute. Add salt. Remove from pan and cool.

Lay 1 wrapper on flat plate. Keep other wrappers covered so they won’t dry out. Place 2-3 tablespoons of filling onto bottom third of wrapper. Fold both right and left side of wrapper in towards the middle then roll to top. Fry seam side down in 1 ½ inches of hot oil over medium heat. Turn over and fry on the other side.

Sweet and Sour Sauce
Mix together jam and vinegar. Serve over egg rolls with a dab of hot mustard.

Hot Mustard
Mix mustard with water. Dab on egg rolls and serve with Sweet and Sour Sauce

About Shifrah Devorah and Zipporah Malka


We are a mother-daughter team who LOVE food. So when we started keeping kosher about seventeen years ago, we had to learn how to convert our love of food and eating to our new kosher lifestyle. Now we share what we learned with you. Read more about our first book The Complete Asian Kosher Cookbook and our newest book, Mexican Kosher Cooking




One Response to Fast and Easy Egg Rolls

  1. avatar says: bfr

    Would like to try these for company. Can they be made ahead, frozen and reheated in oven? How?

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