Egg rolls have always been a delightful treat in our family, a fusion of flavors wrapped in a crispy embrace. While traditionally associated with Asian cuisine, these vegetable and herb egg rolls have a Midwestern twist, drawing from the bountiful gardens and the rich, earthy flavors of our region. They’re perfect for those who want to enjoy a light, savory snack that’s both comforting and satisfying. The combination of fresh vegetables and herbs makes them a healthy choice, while their golden, flaky exterior adds a touch of indulgence. These rolls are a testament to how traditional ingredients can be transformed into something special, bridging the gap between old-world charm and modern-day convenience.
These vegetable and herb egg rolls pair beautifully with a simple green salad or a tangy coleslaw, adding a refreshing crunch to your meal. For a heartier accompaniment, consider serving them alongside a bowl of homemade tomato soup or a creamy potato salad. A light dipping sauce, such as a soy-ginger or sweet chili sauce, complements the rolls perfectly, enhancing their savory flavor without overpowering the delicate herbs.
Vegetable and Herb Egg Rolls
Servings: 12 egg rolls
Ingredients
1 tablespoon olive oil
2 cups cabbage, finely shredded
1 cup carrots, grated
1 cup mushrooms, finely chopped
1/2 cup green onions, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
1 teaspoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
12 egg roll wrappers
1 egg, beaten
Directions
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