Lawson State: Vegetable Egg Rolls

Lawson State: Vegetable Egg Rolls


1 Tbsp canola oil + additional canola oil for frying

1 tsp minced garlic

1 tsp fresh ginger

4 oz. mushrooms

2 medium carrots, shredded

3 medium green onions, thinly sliced

1 small head green cabbage, shredded

2 cups kale, shredded

1/4 cup soy sauce

1 tsp sesame oil

3 oz. Sliced bamboo shoots (optional)

1 pkg 20 each egg roll wrappers


Prepare each ingredient according to recipe.

Sauté all ingredients over medium heat with 1 tablespoon of canola oil.

Remove vegetables from pan and allow to cool slightly before rolling egg rolls.

Place approximately 2 tablespoons of vegetable filling into each egg roll wrapper.

Roll according to package instructions and keep closed with small amount of water.

In medium size pot medium heat canola oil 2 inches, to approximately 350 degrees.

Gently place 2 or 3 egg rolls in oil to cook until golden brown, about 2 minutes, turn as needed.

Allow egg rolls to drain on paper towel and serve warm with desired dipping sauce.

*Sweet chili sauce is a delicious dipping sauce option

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