Preparation time:1 hour
3 cups grated carrot
3 cups grated cabbage
1/2 cup chopped green onion
salt to taste
1 teaspoon oil
1 teaspoon ginger garlic paste
1 teaspoon soy sauce
1 pack egg roll wrappers(this will have 22 skins at room temperature)
1 tablespoon cornstarch
Oil for frying
1.Heat oil in a pan and add the spring onion and saute for 1 minute.
2.Add the ginger garlic paste and saute for 1 minute or until raw smell of rolls goes away.
3.Add the grated carrot, cabbage and salt and saute for 4-5 minutes until tender but not mushy.Add the soy sauce and mix and turn off the stove.
5.Mix the cornstarch with 1 tablespoon of water and keep in a bowl.
6. Now take the egg roll wrapper on a surface with one of the edges pointing towards you.
7.Place 1 tablespoon of the filling in the lower part of the wrapper as shown.
8.Now lift the edge that is towards you and roll it over the filling.Roll it away from you one complete rotation.
9.Now fold the side corners inwards over the previously rolled wrapper.They should be tightly folding in.
10.Now apply some of the cornstarch paste on the last corner,this will act like glue to keep it from unwrapping.
11.Now continue rolling the wrapper tightly until the edges are sealed.Repeat for all wrappers,keep the wrapped rolls in a tray and keep it covered to prevent it from drying out.
12.Fry each roll in hot oil until browned and serve.
If you do not roll the wrapper tightly excess oil will get into the mixture inside and will taste oily.
You can add egg, ground chicken or pork as per your taste in the filling,start with sauteing these with salt and once they are cooked(eggs take 2 minutes,chicken or pork can take around 6-7 minutes) then add spring onions,cabbage and carrot.
Serve with dipping sauce diluted with water.
You can serve them as is or slice them in half(diagonally at an angle) and serve.