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