2 cups shredded cabbage
1 cup bean sprouts
â…” cup carrots, shredded
½ tsp vegetable oil
1 cup onions, minced
2 tsp ginger and 2 cloves of garlic, minced
1½ tbsp soy sauce
12 egg roll wrappers
For sauce:
¼ cup soy sauce, ¼ cup rice vinegar, ½ tbsp ginger, 1 tsp sesame oil, ¼ cup thinly sliced green onions.
To prepare sauce: Mix all ingredients together and garnish with green onions.
Instructions
Combine bean sprouts, carrots and cabbage.
Heat oil and fry onions, garlic and ginger. Remove from heat; stir in cabbage mixture, soy sauce, rice vinegar. Chill in refrigerator for 15 minutes.
Spoon filling into center of each wrapper. Fold in ends and roll. Secure with a toothpick if desired.
Deep fry each roll in a wok and serve hot.
