Mini Egg Rolls
Mini Egg Rolls might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 4g of protein, 2g of fat, and a total of 134 calories. This recipe serves 25. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe is typical of Chinese cuisine. A mixture of vegetable oil, egg roll wrappers, d slaw mix, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 30 minutes.
Warm 2 Tbsp. oil in a large skillet over medium-high heat.
Add garlic, ginger and scallions. Saut until fragrant but not browned, about 1 minute.
Add slaw mix and bean sprouts and saut until wilted, about 5 minutes. Season with salt and pepper.
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.
Heat 2 cups oil in a large skillet to 350F. 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.