Reggae Egg Rolls

Reggae Egg Rolls are a delightful fusion of Caribbean and Chinese flavors, bringing a burst of tropical taste to a classic appetizer.

Reggae Egg Rolls

Ingredients

  • 12 egg roll wrappers
  • 1 cup shredded cabbage
  • 1 cup julienned carrots
  • 1 cup bean sprouts
  • 1 cup diced bell peppers
  • 1 cup chopped scallions
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 1/2 teaspoon black pepper
  • 2 cups vegetable oil for frying

Instructions

  1. In a large bowl, combine the cabbage, carrots, bean sprouts, bell peppers, and scallions.
  2. In a small bowl, mix together the soy sauce, hoisin sauce, ginger, garlic, and black pepper.
  3. Pour the sauce over the vegetable mixture and toss until well combined.
  4. Place a spoonful of the vegetable filling onto each egg roll wrapper, then fold in the sides and roll up tightly.
  5. Heat the vegetable oil in a large skillet over medium heat.
  6. Fry the egg rolls in batches until golden brown, about 3-4 minutes per batch.
  7. Remove the egg rolls from the oil and drain on paper towels.
  8. Serve hot with your favorite dipping sauce.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per roll
Carbohydrates
20g
Protein
8g
Fat
5g

Supplies

Large bowl Small bowl Skillet Tongs Paper towels

Tools

Knife Cutting board Grater Measuring spoons

Serving suggestions

Serve the Reggae Egg Rolls with a side of sweet chili sauce for dipping.

Tips & tricks

For a healthier alternative, you can bake the egg rolls in the oven instead of frying them.

Cost

$10