Lower Sodium Vegetable Egg Rolls
 
 
Author:
Serves: 12 egg rolls
Ingredients
  • 1 pkg egg roll wrappers
  • 1 tsp ground ginger
  • 2 cups shredded cabbage
  • ½ cup shredded carrots
  • 4 green onions, finely chopped
  • 2 tbsp low sodium Soy Sauce
  • 2⅓ cups canola oil
Instructions
  1. Heat ⅓ cup Canola oil in a large frying pan on the stove top.
  2. In a large mixing bowl, toss the cabbage, carrots, and green onions with the soy sauce and ginger.
  3. Heat vegetable mixture in the oil until tender but not mushy, about 5 minutes.
  4. Lay out the egg roll wrappers, one at a time, and place about 2 tablespoons of the vegetable mixture in the middle.
  5. Roll the bottom up, then both sides in, then roll the last flap to complete.
  6. Note: If you put a thin layer of water on the perimeter of the wrap, it holds much better.
  7. In a large skillet, heat 2 cups of cooking oil for frying.
  8. Fry the egg rolls on one side for about a minute, flip them and do the same on the other side until the entire egg roll is golden brown.
Recipe by SoFabFood at https://sofabfood.com/lower-sodium-vegetable-egg-rolls/