Prep time: 30 minutes
Cooking time: 2 minutes per batch
Yields: 10 large eggrolls
4 tbsp cooking oil
1 cup small diced onions
1 ½ cups small diced carrots
5 cloves garlic, minced
salt and pepper
2 cups shredded cabbage
1 cup thinly cut snow peas
1 lb bean sprouts
kinchay – optional
10 square eggroll wrappers
1 beaten egg for sealing edges
cooking oil for frying
Pre heat oil then sauté onions and carrots for 2 minutes.
Season with salt and pepper.
Add garlic and cook for 30 seconds.
Add cabbage and snow peas.
Cook for a minute stirring constantly.
Add bean sprouts – keep stirring until soft.
Add kinchay, stir and turn off heat.
Meawhile lay one piece of eggroll wrapper in a clean flat surface.
Place 2 tbsp of the filling in one corner of the square wrapper.
Roll, tuck and roll away from you without any pressure to avoid breaking the wrapper.
Just before you reach the other end of the wrapper – fold both sides and meet them at the center.
Brush edges with beaten egg to seal.
Repeat process until done.
Fry for 2 minutes turning and moving it around to cook all sides.
Make sure cooking oil is at 350 F. Adjust if becomes too hot.
Serve hot and with vinegar with garlic and thai chiles.
ookware purchase: https://www.heritagesteel.us/pages/ch…