Ingredients:

  • 1 tablespoon vegetable oil
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 cup cooked protein (chicken, shrimp, or tofu)
  • 2 green onions, finely sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • 12 egg roll wrappers
  • Cooking spray or oil for brushing

Instructions:

  1. Heat vegetable oil in a skillet over medium heat. Sauté garlic and ginger until fragrant (1-2 minutes).
  2. Add shredded cabbage and carrots, sauté until softened (3-5 minutes).
  3. Stir in cooked protein, green onions, soy sauce, sesame oil, and season with salt and pepper. Cook for another 2 minutes. Remove from heat and allow to cool.
  4. On a clean surface, lay an egg roll wrapper diagonally. Spoon 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides. Roll tightly while tucking in the sides. Use water to seal the edge. Repeat with remaining wrappers and filling.
  5. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper if desired. Place egg rolls seam-side down on the baking sheet. Lightly spray or brush with oil.
  6. Bake for 15-20 minutes, turning halfway, until golden brown and crispy.
  7. Enjoy hot with your favourite dipping sauce!