- 1/4 cup canola
- 1 (2-inch) piece fresh ginger, peeled and minced
- 1 garlic clove, minced
- 2 scallions, white and 1 inch of the green parts, thinly sliced
- 1 carrot, julienned
- 1 large red bell pepper, julienned
- 1 cup thinly sliced Napa cabbage
- 1/4 cup water or stock
- 2 tablespoons soy sauce
- 15 egg roll wrappers
- Extras – small shrimp, ground pork, shredded chicken, etc.
- To make the egg roll, heat 2 tablespoons of the olive oil in a large skillet or wok over medium heat. Add the ginger and garlic and cook, stirring until slightly softened, about 2 minutes. Add the scallions, carrot, and red pepper to the skillet. Cook, stirring, until slightly softened, about 2 minutes. Add the cabbage, stock, and soy sauce. Reduce the heat to medium-low and simmer until the liquid has evaporated and the vegetables are tender, about 5 minutes. Let the contents of the skillet cool to room temperature. You should have about 2 cups.
- Lay the wrappers flat on a work surface. Brush the edges lightly with water. Top with about 1 tablespoon of the filling and roll into a cylinder, tucking in the sides and pressing the edges to seal. (The egg rolls can be frozen at this point.) Heat the remaining canola oil in a large nonstick skillet over medium-high heat until almost smoking. Working in batches, add the rolls and cook, turning often with tongs, until golden brown on all sides, 5 to 7 minutes. Cool slightly before serving.
© 2018 WCNC