Never has there been a more delightful and delicious dinner option than the famous egg roll. There are so many ways one can dress an egg roll that I get giddy with excitement thinking about it. There are pizza rolls, jalapeno popper rolls, bean and cheese rolls…the possibilities are virtually endless. But our family favorite is the traditional Asian cabbage egg roll. Hints of ginger and scallion make this dinnertime favorite the most requested recipe on the homestead.
Asian Cabbage Egg Rolls
3 cups of peanut oil
3 Tbsp. soy sauce
1 Tbsp. toasted sesame oil
1.5 Tbsp. sesame seeds
1 Tbsp. chili garlic paste
1 clove garlic, minced
1.5 Tbsp. fresh grated ginger
1 bunch scallion, chopped
2 bags of tri-colored cole slaw
2 packs of egg roll wrappers
dipping sauces(we love sweet & sour, and chili sauce)
Pre-heat sesame oil in a large pot or deep fryer to 325°.
In a wok or large saute pan, saute on high the soy sauce, sesame oil, sesame seeds, chili garlic paste, garlic, ginger, scallion and cole-slaw mix for 1-2 minutes or just until cabbage is slightly wilted. Do not overcook or the egg rolls will be soggy. Remove from heat and drain mixture in a strainer.
Stuff the egg roll wrappers with about 2 Tbsp of the cabbage mixture, fold and seal the last corner with cold water.
Fry on both sides about 1-3 minutes.
Place on cooling rack for 5 minutes.