Quick and Easy Vegetable Egg Rolls
These quick and easy vegetable egg rolls are so delicious and easy to make. Not to mention how quick they are to prepare. They are the perfect combination of crispy on the outside and crunchy on the inside.
Ingredients
- 1 Pack Egg roll wrappers refrigerated
- 2 Oz Rice noodles
- 1 Medium Onion chopped
- 2 Carrots Shredded
- 2 Cups Cabbage chopped
- 2 Tsp salt
- 1 Tsp Pepper
- 2 Tsp Sesame oil
- 1 Tsp Garlic powder
- 1 Tbsp Soy sauce
- 1/2 Cup Vegetable Oil for frying egg rolls
- 1 Tsp Vegetable Oil for frying onions, carrots and cabbage
- 1 Egg for sealing egg roll wrappers
Instructions
- Boil a pot of water and add in your rice noodles in a bowl.
- Let sit for 5 minutes then take fork and break noodles apart
- In a pan add in oil on medium-high then add in onions, carrots, and cabbage.
- Cook for about 15 minutes or until it’s at your desired consistency.
- Next, add the mixture from the pan into your rice noodles.
- Add your sesame oil, soy sauce, salt, pepper, and garlic powder then mix together.
- Grab your egg roll wrapper and place a tablespoon of the mixture in the wrapper.
- Fold the ingredients inside the egg roll then seal with the egg wash.
- Preheat your pot with vegetable oil to medium-low(350 degrees). Don’t overcrowd the pot with egg rolls. Only 4 to 6 at a time.
- Fry for 4 to 5 minutes or until Golden brown. Allow to rest on a napkin for 15 minutes and enjoy with sauce!