4 Serves
70 Mins
7 g
41 g
1 g
Finely shred the cabbage and grate the carrots using a box grater on a cutting board.
Ingredients, vitamins, and health benefits
Cabbage
Carrots
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Vitamin K
37 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
58 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
79 mg / 1,250 mgPotassium
228 mg / 4,700 mgSodium
598 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
In a mixing bowl, combine the shredded cabbage, grated carrots, minced garlic, and seasonings, then stir well.
Place a portion of the filling onto each egg roll wrapper, fold in the sides, and roll tightly, sealing the edges with a small amount of water.
Heat the vegetable oil in a deep-frying pot or heavy-bottomed pot to 175°C.
Carefully lower the egg rolls into the hot oil using tongs and fry until golden brown and crispy, then remove with a slotted spoon to a wire rack to drain.
Soy Sauce
Ginger
Garlic
Salt And Pepper
Egg Roll Wrappers
Hot Water
Vitamin A
231 µg / 900 µgVitamin C
18 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
37 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
58 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
79 mg / 1,250 mgPotassium
228 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
19
g6
g14
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgAlcohol
0 g