Mini Egg Rolls

Mini Egg Rolls Recipe
Photo: Antonis Achilleos; Styling: Stephana Bottom
4

Worthy of a special occasion

Yield:

24 egg rolls (serving size: 2 egg rolls)

Recipe Time

Prep: 25 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 85
Fat 6 g
Satfat 1 g
Protein 2 g
Carbohydrate 7 g
Fiber 1 g
Cholesterol 2 mg
Sodium 120 mg

Ingredients

2 tablespoons plus 2 cups vegetable oil
1 clove garlic, minced
1 2-inch piece fresh ginger, finely chopped (about 2 Tbsp.)
2 scallions, white parts only, thinly sliced
4 cups loosely packed packaged slaw mix (about 10 oz.)
2 cups bean sprouts (about 4 oz.)
Salt and pepper
12 square egg roll wrappers, thawed if frozen

Preparation

1. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add garlic, ginger and scallions. Sauté until fragrant but not browned, about 1 minute. Add slaw mix and bean sprouts and sauté until wilted, about 5 minutes. Season with salt and pepper. Let cool completely.

2. Cut egg roll wrappers in half. Have ready a small bowl of cold water and a pastry brush. Working with wrappers one at a time, lay each out so short side of rectangle faces you. Place about 1 Tbsp. filling toward bottom of wrapper. Pull bottom of wrapper over filling, then fold side corners over filling and roll up tightly, like a burrito. Brush far edge with cold water before closing. Continue with remaining wrappers and filling.

3. Heat 2 cups oil in a large skillet to 350°F. Put a few egg rolls in skillet (don't allow them to touch) and cook, turning over once or twice with tongs, until golden brown, 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Allow to cool slightly before serving.

Note:

August 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note