Jewish-Chinese Egg Rolls

Ingredients

• •12 egg roll wrappers
• •3 cups shredded cabbage
• •1 cup shredded carrots
• •4 scallions, sliced
• •1 tbsp soy sauce
• •1 tsp sesame oil
• •1 tbsp neutral oil
• •1 tsp grated ginger
• •1 clove garlic, minced
• •Oil for frying
• •Duck sauce for serving

Instructions

1. 1

   Heat 1 tablespoon oil in a skillet and sauté the cabbage, carrots, scallions, ginger, and garlic until slightly wilted.

2. 2

   Season the vegetables with soy sauce and sesame oil, then cool the filling so the wrappers do not tear.

3. 3

   Lay an egg roll wrapper like a diamond and place a small mound of filling near the bottom point.

4. 4

   Fold the bottom over the filling, tuck in the sides, and roll tightly, sealing with a little water.

5. 5

   Repeat with the remaining wrappers and filling.

6. 6

   Heat frying oil to 350°F (175°C).

7. 7

   Fry the egg rolls in batches until deep golden and crisp.

8. 8

   Drain on paper towels and serve hot with duck sauce.