Crispy, golden vegetable egg rolls filled with fresh vegetables — a perfect appetizer or snack for any occasion.

Scale

2 cups shredded cabbage

1 cup shredded carrots

½ cup thinly sliced bell peppers

2 green onions, finely chopped

2 garlic cloves, minced

1 teaspoon grated ginger

2 tablespoons soy sauce

1 tablespoon sesame oil

10–12 egg roll wrappers

Oil for frying (or spray for baking)

Cook Mode Prevent your screen from going dark

1. Heat sesame oil in a skillet over medium heat. Add garlic and ginger, sauté 1 minute.

2. Add cabbage, carrots, bell peppers, and green onions. Stir-fry 3–5 minutes until slightly tender.

3. Add soy sauce, mix well, and remove from heat. Let cool slightly.

4. Place 2–3 tablespoons filling on each egg roll wrapper. Fold in sides, roll tightly, seal with water.

5. For frying: Heat oil to 350°F (175°C), fry 3–5 minutes until golden. Drain on paper towels.

6. For baking: Preheat oven to 400°F (200°C), place egg rolls on parchment-lined sheet, spray lightly with oil, bake 20–25 minutes, flipping halfway.

7. Serve hot with soy sauce or dipping sauce.

Add mushrooms, spinach, or bean sprouts for variation.

Freeze uncooked egg rolls individually to cook later.

Baking is a healthier alternative to frying.