Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
8 egg rolls
Level:
Intermediate

Ingredients

Directions

In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional 1 minute.

Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.

Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.

Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.

To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.

IDEAS YOU'LL LOVE

Deviled Eggs

Recipe courtesy of Trisha Yearwood

Orange Sweet Rolls

Recipe courtesy of Ree Drummond

Egg and Kale Breakfast Wraps

Recipe courtesy of Giada De Laurentiis

Vegetarian Steamed Dumplings

Recipe courtesy of Alton Brown

Cinnamon Rolls

Recipe courtesy of Sonja Vanderveen

Lobster Roll

Recipe courtesy of Gregory Marchand

Lobster Rolls

Recipe courtesy of Jamie Deen

Herbed-Baked Eggs

Recipe courtesy of Ina Garten

Lasagna Rolls

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking