Soooo easy to make we hope they become a favorite family food event in your home!
- Set purchased Egg Roll Wrappers out to come to room temperature (if they are cold they don’t roll up so easily). You will need a small bowl with water to make the rolls.
- Chop Napa Cabbage very finely, put in a bowl. Slice Radishes into slivers, slice Green Onions (use green and white parts) diagonally very thinly, place both in separate bowls.
- To prepare rolls: lay out a single Wrapper with one of the corners pointed toward you. Place a 1/4 cup Cabbage in center, lay Radishes and Green Onions on top. Roll up the Wrapper around the veggies: first the corner pointed toward you then the two sides then the last corner kind of like an envelope (should be full/tight, add more/less veggies as you get more familiar with it). Dip your finger in the water and moisten the last edge, fold over to seal. Set aside and prepare at least 4-6 before frying.
- Heat 4 cups Vegetable, Peanut or other frying oil in a 4 quart pan pot over medium-high heat. Fry 2-3 Egg Rolls at a time without crowding the pan, they only need to cook long enough to brown. Remove and drain on paper towel. Serve with Sweet Pepper Sauce or Soy Sauce or try mixing Peanut Butter with Soy Sauce.
You can put just about anything in them! Cooked sliced meat, seafood, tofu, herbs, any kind of veggies, try different ones!