Veggie Egg Rolls

[Roxy15]

Veggie Egg Rolls:

 

1 Egg, Beaten

1 Tsp. Sesame Oil

4-5 Green Onions, Chopped

1 Bag Shredded Cabbage & Carrot

1 Carrot, Shredded

1/2 Cup Fresh Bean Sprouts

2 T. Soy Sauce, Or To Taste

1 T. Water

1 Tsp. Fresh Ginger

1-1/2Tsp. Garlic Powder

Black Pepper, To Taste

Egg Roll Wrappers

Vegetable Oil, For Frying

Hot Mustard Sauce/Sweet Sour Sauce

 

Pour beaten egg into a large, lightly oiled skillet over medium heat. Cook flat and thin, flipping only once, until done. Remove from skillet, cool, and chop finely. In the same skillet, heat the sesame oil. Add chopped onions and stir for about 30 seconds. Add cabbage, carrot and sprouts. In a small bowl, combine soy sauce, water, ginger, garlic and pepper, then pour over the cabbage mixture in the skillet. Stir often, until cabbage mixture becomes soft. Add chopped egg to mixture. Put about 2 Tbsp. of mixture onto each egg roll wrapper and roll up according to package directions. Place egg rolls into heated oil (about 375 degrees) and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack.

 

Serve with Hot Mustard or Sweet and Sour Sauce, for dipping.