WEEKDAYS 1e|12c|p

Clinton Kelly's Mini Egg Rolls

Clinton Kelly
Servings: 8
1 to 30 min

Fried Veggie App

  • Ingredients
  • step-by-step directions
Clinton Kelly's Mini Egg Rolls
  • Vegetable Oil
  • 1 cup julienned Carrots
  • 2 Garlic cloves (minced)
  • 1 tablespoon Ginger (minced)
  • 2 1/2 cups shredded Green Cabbage
  • 1/2 teaspoon Chinese Five Spice
  • 1/3 cup Chicken Broth or Water
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Soy Sauce (preferably low-sodium; plus more for serving)
  • 2 scrambled Eggs
  • 30 Wonton Wrappers
  • Egg Wash for brushing (1 Egg plus 1 tablespoon Water whisked)
  • Duck Sauce for dipping
  • Heat a large skillet over medium-high with a few tablespoons of vegetable oil. Add the carrots, garlic and ginger to sauté for 2 minutes. Toss in the cabbage and Chinese five spice and continue to sauté for 2 minutes.
  • Add the chicken broth, sesame oil and soy sauce and toss to coat. Cook until the vegetables are softened and the liquid has evaporated. Transfer to a bowl and stir in the scrambled eggs.
  • Lay the wrappers in front of you like a diamond. Place a small spoonful of the filling in the bottom half of a wrapper. Roll up like a sub sandwich, brushing the top corner with egg wash to seal.  Repeat with remaining wrappers and filling.
  • Preheat oil to 350 degrees. Fry the egg rolls for 3 to 4 minutes or until they are golden brown and float, working in batches. Remove to a paper towel lined plate and allow to cool slightly before serving. Plate with duck sauce and soy sauce to serve.
Similar categories: Asian Cuisine
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