Lower Sodium Vegetable Egg Rolls
- 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
- Heat ⅓ cup Canola oil in a large frying pan on the stove top.
- In a large mixing bowl, toss the cabbage, carrots, and green onions with the soy sauce and ginger.
- Heat vegetable mixture in the oil until tender but not mushy, about 5 minutes.
- Lay out the egg roll wrappers, one at a time, and place about 2 tablespoons of the vegetable mixture in the middle.
- Roll the bottom up, then both sides in, then roll the last flap to complete.
- Note: If you put a thin layer of water on the perimeter of the wrap, it holds much better.
- In a large skillet, heat 2 cups of cooking oil for frying.
- 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/
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