Homemade Vegetable Egg Rolls

Ingredients

  • 300 grams Bean Sprouts

  • 250 grams Cabbage shredded

  • 150 grams Carrots julienne

  • ¼ cup Shiitake Mushrooms minced

  • 2 tbsp Minced Shallots

  • 2 cloves Garlic minced

  • 2 tbsp Oyster Sauce

  • 1 tbsp Sesame Oil

  • 6 Egg Roll Wrappers

  • Salt and Pepper to taste

  • Vegetable Oil for frying

  • ½ cup Sweet and Sour Sauce

Instructions

Heat 1-2 tablespoons of vegetable oil in a pan.

Add shallots and garlic. Sautee until aromatic. Add mushrooms and stir for 2-3 minutes. Add cabbage, sprouts, and carrots. Stir until vegetables are tender.

Season with oyster sauce, sesame oil, salt, and pepper.

Spoon mixture near one end of a sheet of egg roll wrapper. Roll all the way to the other end, tucking in the sides.

Seal with a touch of water. Deep fry sticks until golden brown. Drain excess oil on paper towels.

Serve with sweet and sour sauce on the side.