Ingredients:

  • 2 tablespoons vegetable oil (30 ml), plus more for frying/baking
  • 2 cups (approximately 150g) green cabbage, finely shredded
  • 1 cup (approximately 100g) carrots, julienned or shredded
  • 1 cup (approximately 50g) bean sprouts (optional)
  • ½ cup (approximately 30g) green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • Salt and black pepper, to taste
  • 12 egg roll wrappers (store-bought)
  • Small bowl of water (for sealing wrappers)

Instructions:

  1. Heat oil in a skillet/wok.
  2. Sauté garlic briefly.
  3. Add cabbage, carrots, bean sprouts (if using), and green onions.
  4. Stir-fry until vegetables are just tender.
  5. Add soy sauce, sesame oil, salt, and pepper.
  6. Cook briefly to combine.
  7. Remove from heat and cool slightly.
  8. Lay out an egg roll wrapper (diamond shape).
  9. Spoon filling onto the lower third.
  10. Fold bottom corner over filling, tuck in sides.
  11. Roll tightly to the top.
  12. Moisten the top edge with water to seal.
  13. Fry in hot oil until golden and crispy (Deep-Fry).
  14. Spray with oil and air-fry until golden (Air-Fry).
  15. Brush with oil and bake, flipping once, until golden brown (Oven-Bake).
  16. Drain on paper towels.
  17. Serve hot.