Mini Egg Rolls

Name: Mini Egg Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 25
Cuisine: Chinese, Asian
Ingredients: 113 grams cups bean sprouts (about; 12 squares egg roll wrappers, thawed if frozen; 2 Tbsps 2-inch piece fresh ginger, finely chopped (about; 1 clove garlic, minced; 25 servings Salt and pepper; 2 scallions, white parts only, thinly sliced; 283 grams cups loosely packed packaged slaw mix (about; 2 Tbsps vegetable oil

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.

Instructions

Warm 2 Tbsp. oil in a large skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add garlic, ginger and scallions. Saut until fragrant but not browned, about 1 minute.

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Green Onions

Garlic

Ginger

Add slaw mix and bean sprouts and saut until wilted, about 5 minutes. Season with salt and pepper.

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Salt And Pepper

Bean Sprouts

Coleslaw Mix

Let cool completely.

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.

Ingredients you will need

Egg Roll Wrappers

Water

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Pastry Brush

Bowl

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.

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Roll

Brush far edge with cold water before closing. Continue with remaining wrappers and filling.

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Water

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.

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Roll

Egg