Vegetable Egg Rolls (Revisited)

This recipe was submitted to Help! I Have A Fire In My Kitchen before, but now pictures of the dish have been sent along to show off the dish as well.

Vegetable Egg Rolls

(Before Cooking)

Ingredients:

1. 2 Cups Shredded Red Cabbage
2. 1 Cup Shredded Green Cabbage
3. 1 Cup Shredded Carrots
4. 2 Cups Chopped Bean Sprouts
5. 4 Chopped Scallions
6. 2 Thinly sliced Red Peppers
7. 2 Tablespoons Sugar
8. 1/2 Cup Low Sodium Soy Sauce
9. 1 Package Egg Roll Wraps ( 20 per package)
10. 2 Teaspoons Olive Oil
11. Canola oil for frying

Directions:

1. Heat olive oil in skillet or fryer with deep sides
2. Add both Cabbages, Carrots, Bean Sprouts, Scallions and Peppers
3. Stir
4. Let saute for 5 minutes
5. Add soy sauce and stir
6. Add sugar and stir
7. Lower heat to low and cover for 5 minutes, stirring often
8. Drain off juice
9. Use 1/3 Cup of mixture in each Egg Roll wrap
10. Place mixture in the middle of Egg Roll wrap, fold bottom up , then sides over and roll
11. Using a pastry brush, moisten edge of Egg Roll wrap to hold in place. ( package shows directions)
12. Heat canola oil in large skillet or fryer to 375 degrees ( trick: end of wooden spoon placed in pan bubbles, oil is ready)
13. Fry until golden brown, turning once. approx 5 minutes.

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Simple. Easy. Great Appetizer. Great for just a normal supper, or as an appetizer with a big meal. Home made are really much better than store-bought. And will get you out of the kitchen in no time!

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