Crispy Vegetable Egg Rolls

1. Ingredients:
   • 1 cup cabbage, finely shredded
   • 1 cup carrots, grated
   • 1/2 cup green onions, chopped
   • 1/2 cup bean sprouts
   • 2 cloves garlic, minced
   • 1 tablespoon soy sauce
   • 1 teaspoon sesame oil
   • 1 package egg roll wrappers
   • Oil for frying
   Directions:
   1. In a large skillet, heat a small amount of oil over medium heat. Add garlic and sauté for 1 minute.
   2. Add cabbage, carrots, green onions, and bean sprouts. Cook for 3-5 minutes until veggies are tender.
   3. Stir in soy sauce and sesame oil. Remove from heat and let cool.
   4. Place an egg roll wrapper on a clean surface with a corner facing you. Spoon 2 tablespoons of the vegetable mixture onto the wrapper.
   5. Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal.
   6. Heat oil in a deep pan or fryer to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
   Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
   Kcal: 200 kcal | Servings: 8 egg rolls

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