These egg rolls are so good you may be full before you get to the main course.
- 16 egg rolls ServingsServings
- 16 Spring Roll or Egg roll wrappers
- Canola oil for frying
- 2 tablespoon canola oil
- 8 cup shredded carrots and cabbage mix
- 2 cup 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.
Mix mustard with water. Dab on egg rolls and serve with Sweet and Sour Sauce