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Cabbage and Carrot Egg Rolls

Cabbage and Carrot Egg Rolls

Crisp fried egg rolls filled with raw cabbage, carrots, green onions, garlic, ginger, and optional chicken or shrimp.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Asian, Chinese
Servings 4 servings
Calories 465 kcal

Equipment

  • Dutch oven
  • deep fry thermometer
  • Wire rack
  • Large mixing bowl
  • Box grater

Ingredients
  

Main Ingredients

  • 12 egg roll wrappers 7 inch square
  • 2 cup cabbage finely chopped and patted dry
  • 1 cup carrots grated
  • ½ cup green onions chopped
  • 1 cup cooked chicken or shrimp finely chopped, optional
  • 2 tbsp low sodium soy sauce
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • ½ tsp black pepper
  • 8 cup vegetable oil for frying, about 2 inches deep

Instructions
 

Cooking

  • Mix. Toss the cabbage, carrots, green onions, chicken or shrimp, soy sauce, garlic, ginger, and pepper in a large bowl and drain any liquid.
  • Roll. Spoon 1/3 cup of filling onto each wrapper, fold in the sides, roll tightly, and seal the edge with water.
  • Heat. Heat the oil in a Dutch oven to 350 degrees F, about 2 inches deep.
  • Fry. Fry 3 or 4 rolls at a time for 2 to 3 minutes per side until deep golden and crisp.
  • Drain. Move the rolls to a wire rack and let them cool for 3 minutes before serving.

Notes

Substitutions: Leave out the chicken or shrimp for a meatless version, or bake at 425 degrees F for 18 to 20 minutes.
Tips: Pat the cabbage dry, roll tightly, and keep the oil at 350 degrees F.
Storage: Refrigerate up to 3 days and reheat at 375 degrees F until 165 degrees F. Freeze unfried rolls up to 2 months.
Keyword Cabbage, cabbage and carrot egg rolls, Carrots, Egg Roll Wrappers, Soy Sauce