Weekend recipe: How to make vegetable egg roll

If you are used to bread and pancakes, we are switching it up this time round.

With just a few ingredients from your pantry, vegetable egg rolls are so easy to make.

Ingredients

• Cooking oil
• 2 cups of shredded cabbage and carrots
• 1 tablespoon soy sauce
• 1 tablespoon seasoned rice vinegar, sub distilled white vinegar
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 green onion, chopped
• Egg roll wrappers (similar to samosa wraps)
• 1 cup water

Preparation

Step 1

Make the vegetable coleslaw first. Heat up 2 teaspoons of oil in a large pan over medium heat.

Add the vegetables, soy sauce, vinegar, garlic powder, ginger powder, and onion then saute for 5-8 minutes until the cabbage has softened stirring occasionally for just a few minutes.

Step 2

Lay out the egg roll wrappers in batches and place 1/3 cup of the cabbage filling in the center.

Step 3

Brush the edges with water, then roll them up like a burrito making sure all of the edges are sealed.

Step 4

Set the egg rolls aside as you heat up the frying oil.

Step 5

Deep fry the vegetable rolls until golden brown.

Step 6

Place them on a wire rack to cool, after frying to avoid getting them all soggy.

Step 7

Enjoy with your favourite beverage.

“WATCH: The latest videos from the Star”