Quick, easy, and scrumptious appetizer full of flavorful veggies!
I always get so upset when I am ordering a dish that would go perfectly with a side of egg rolls, but the egg rolls cost $4 each! After learning how to make lots of super yummy Asian dishes, I was now on a quest to learn how to make egg rolls so that I could make a full restaurant-level meal at home! If you are in the same boat as me, keep on reading!
These egg rolls are…
– cost efficient (ends up being faaaaaar less than $4 per roll)
– quick to make (done in 15 minutes!)
– super tasty (especially if you can get your hands on some vegan duck sauce)
– and will blow your socks off with that crispy outer shell!
15 Minute Vegan Egg Rolls!
Quick, easy, and scrumptious appetizer full of flavorful veggies!
Prep Time: 3 mins – Cook Time: 10-15 mins – Yield: 6 egg rolls
Ingredients:
– 1 (16 oz) bag of shredded coleslaw mix (cabbage and carrots)
– 3 cloves of garlic; minced
– 1 tsp grated ginger
– 1/2 tbsp soy sauce
– 1/2 tablespoon rice vinegar
– vegetable oil (enough to cover the base of your frying pan about half a centimeter deep) + 2 tbsp
– 6 egg roll wrappers
Instructions:
- In a large pan on medium heat, add 2 tbsp vegetable oil, coleslaw mix, garlic, ginger, soy sauce, and rice vinegar.
- Cook for about 5 minutes, or until the veggies begin to soften.
- Remove from the heat and fill a small bowl with water.
- Place one egg roll wrapper on a clean surface and dab water (with your fingers) around the edges (outer 1/2″) and place about 1/2 cup of filling in the center of the wrapper.
- Then, roll the egg roll up like a burrito (fold the top and bottom edges in and then roll) and set aside. Do this to all 6 wrappers.
- In a large pan on medium-high, add the vegetable oil (enough to cover the base of your frying pan about half a centimeter deep) and all of the spring rolls.
- Cook for about 4-5 mins on each side, remove from the pan, dab off excess oil with a paper towel, and enjoy!
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