CRISPY VEGGIE EGG ROLLS

Better Than Takeout & So Easy to Make at Home! Swipe through to check out this recipe.

WHY YOU'LL LOVE THIS RECIPE

These egg rolls are super crispy and have a fresh, flavorful filling. Ready in 30 minutes, what's not to love?

INGREDIENTS

– cabbage, –carrots –onion – garlic cloves –ginger –soy sauce –oyster sauce –sesame oil –sugar –salt –vegetable oil –tapioca flour –water –egg roll wrappers

STEP 1: SAUTE

Saute the aromatics in a hot pan. Add all of the veggies and cook until they're wilted.

STEP 2: PREP THE WRAPPES

Whisk the tapioca flour with water to form a glue-like consistency. Lay one egg-roll wrapper diamond-style on a clean surface.

STEP 3: ADD THE FILLING AND FOLD

Spoon 2–3 tablespoons of filling across the lower third of the wrapper.

STEP 4: FRY THE EGG ROLLS

Heat 2 inches of oil to 350°F (175°C). Fry egg rolls 2–3 minutes per side until deep golden.

STEP 5: SERVE WITH DIPPING SAUCE

Serve the egg rolls with sweet chili sauce or any sauce you want for dipping.

PRO TIPS

– Roll tightly to prevent bursting – Use a cornstarch or tapioca slurry for sealing – Fry at 350–365°F; test with a scrap wrapper – Cool on a wire rack—not paper towels

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