Mini Egg Rolls

By lamarandrose

These crowd-pleasing egg rolls are super easy (and cheap!) to cook up on your own. Instead of chopping the cabbage yourself, cut down on prep time by using packaged slaw mix.

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

Details

Servings 24
Preparation time 25mins
Cooking time 30mins

Preparation

Step 1

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.