How To Make Vegetable Egg Rolls
A healthy mix of carrots, cabbage, bell peppers, and mushrooms fills these deliciously crispy egg rolls to make the perfect vegetarian dish.
Serves:
Ingredients
- oil,for frying
- ½headpurple cabbage,sliced
- ½headgreen cabbage,sliced
- 4ozmushrooms,sliced
- 1small red bell pepper,sliced
- 1small green bell pepper,sliced
- 1cupcarrots,shredded
- 2tbspsoy sauce
- 1tbspsesame oil
- 6egg roll wraps
Instructions
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Fill a medium sized skillet with about half an inch of oil and preheat to 350 degrees F.
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In a medium sized bowl add the cabbage, mushrooms, bell peppers, carrots, soy sauce, and sesame oil. Mix together until the sauce is coating the vegetables.
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Lay the egg roll wraps on a clean the surface. Spoon the mixture to the middle of the wrap. Start by folding up the bottom corner, then fold in the sides and roll up and seal with water on the edge.
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Fry for 2 to 3 minutes or until golden and crispy brown. Remove from oil with a slotted spoon and lay on a paper towel lined plate. Serve with soy sauce for dipping if desired.
Nutrition
- Calories: 391.45kcal
- Fat: 15.06g
- Saturated Fat: 1.90g
- Trans Fat: 0.03g
- Monounsaturated Fat: 7.67g
- Polyunsaturated Fat: 4.78g
- Carbohydrates: 57.02g
- Fiber: 8.84g
- Sugar: 13.02g
- Protein: 11.06g
- Sodium: 1058.16mg
- Calcium: 231.06mg
- Potassium: 847.53mg
- Iron: 4.33mg
- Vitamin A: 351.39µg
- Vitamin C: 143.91mg
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