Fried Thai Vegetable Egg Rolls2013-05-08
- Yield : 20
- Servings : 6
- Prep Time : 25m
- Cook Time : 15m
- Ready In : 40m
Let’s face it. Everyone loves fried egg rolls! They come out piping hot at your local Thai restaurant and 50% of the time we don’t let them cool long enough and burn the top of our mouth. Crispy. Fried. Delicious! We try and see how much sweet chilli sauce we can cover them in with every dip. Have you ever tried making these amazing appetizers at home? It takes a little longer than a normal Thai stir-fry but it is fun and not difficult. Follow the steps below to enjoy this crispy treat at home.
- 20 egg roll wrappers
- vegetable oil for frying
- 1 egg, beaten
- black pepper to taste
- 1/8 teaspoon garlic powder
- 6 cups cabbage, shredded
- 1 carrot, shredded
- 1/2 cup fresh bean sprouts
- 1 celery stalk, diced
- 2 tablespoons chopped onion
- 2 tablespoons soy sauce
Mix together cabbage, carrots, sprouts, celery, and onion in a large mixing bowl. Add soy sauce, garlic powder, and black pepper and stir ingredients together.
Pour beaten egg onto a pan placed over medium heat; cook flat and thin, flipping once, until done. Remove from pan, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.
Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Place equal portions of vegetable mixture onto egg roll skin. Fold the egg roll skin from the bottom over the mixture, making a tight tube. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.
Serve with a side of Sweet Chilli Sauce.