I made these a couple of Superbowls ago and now they are a standard fare.
prep time45 Min
cook time15 Min
egg roll wrappers
head of cabbage
bean sprouts, fresh
tiger sauce (or frank's chili sauce in a pinch)
oil for frying
How To Make
I used a food processor in order to get a fine texture of the head of cabbage, onions, garlic, carrots, and salt and pepper. Cook all in frying pan with a small bit of oil, until cabbage is tender and onions and carrots are caramelizing.
Add in sliced mushrooms and the beansprouts. Mix well and let cool enough to handle. Mix in the tiger sauce.
Layout the eggroll wrappers and place a small amount (about a tablespoon or so depending how thin you want them to be)in one corner of the wrapper. Roll diagonally and half way through, tuck the ends in and continue wrapping. Adhere the last flap with a tiny bit of water on the edge and press firm.
Place in hot (400 degrees) oil, seam side down. Cook until golden, turning as need. Drain in a colander instead of paper napkins to keep crispy and not to turn soggy. Serve as is or with Chinese mustard.
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