Cabbage and Egg Roll

Ingredients:

• For the Filling:
  • 1 small head of cabbage, shredded
  • 2 carrots, grated
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • 4 large eggs, beaten
• For the Rolls:
  • Egg roll wrappers (about 20)
  • Vegetable oil for frying

Instructions:

1. Prepare the Filling:
   • Heat a large skillet or wok over medium heat. Add a little vegetable oil.
   • Add the minced garlic and sauté until fragrant.
   • Add the shredded cabbage and grated carrots to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
   • Stir in the soy sauce, sesame oil, salt, and pepper.
   • Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until they are fully cooked.
   • Mix the scrambled eggs with the vegetables. Remove from heat and let the filling cool.
2. Assemble the Egg Rolls:
   • Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond shape).
   • Place about 2 tablespoons of the filling near the center of the wrapper.
   • Fold the bottom corner over the filling, then fold in the two side corners.
   • Roll the wrapper up tightly towards the top corner, sealing the edge with a little water.
3. Fry the Egg Rolls:
   • Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
   • Carefully add a few egg rolls to the hot oil, frying in batches to avoid overcrowding.
   • Fry the egg rolls for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
   • Remove the egg rolls with a slotted spoon and drain on paper towels.
4. Serve:
   • Serve the cabbage and egg rolls hot with your favorite dipping sauce, such as sweet and sour sauce, soy sauce, or a spicy chili sauce.