Egg Roll Recipe

Instructions:

1. Prepare the Filling:

• Heat a tablespoon of oil in a skillet over medium heat. Add minced garlic and ginger paste, and sauté for a minute until fragrant. Add finely chopped onion and cook until translucent.
• Stir in shredded cabbage, grated carrot, and chopped bell peppers. Cook for 3-4 minutes until vegetables are tender-crisp. Push the vegetables to one side of the pan and crack the eggs into the empty space. Scramble the eggs until cooked through. Combine the cooked eggs with the vegetables in the skillet. Season the mixture with soy sauce, sesame oil, salt, and pepper. Mix well and cook for another minute. Remove from heat and let the filling cool slightly. 

2. Assemble the Egg Rolls:

• Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you. Place a spoonful of the prepared filling in the center of the wrapper, leaving some space around the edges. Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling. Moisten the edges of the wrapper with water and press to seal the seam. Repeat with the remaining wrappers and filling.

3. Fry the Egg Rolls:

• Heat oil in a deep skillet or pot over medium-high heat until it reaches 350°F (180°C). Carefully add the egg rolls to the hot oil, a few at a time, seam side down. Fry until golden brown and crispy, turning occasionally, about 3-4 minutes. Remove the fried egg rolls with a slotted spoon and drain on paper towels to remove excess oil.

4. Serve: 

• Serve the egg rolls hot with your favorite dipping sauce, such as sweet and sour sauce, soy sauce, or chili sauce. Garnish with chopped green onions or sesame seeds if desired.