Rollin' High Egg Rolls

Total Time: 45 mins Yield: 4 Serving (8 egg rolls)

Ingredients

For the Egg Roll Filling:

• 1 cup shredded green cabbage

• 1 cup shredded carrots

• 1/2 cup bean sprouts

• 1/2 cup finely chopped mushrooms

• 1/2 cup cooked ground chicken, pork, or tofu (optional)

• 2 green onions, finely chopped

• 2 garlic cloves, minced

• 1 tsp grated fresh ginger

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tbsp vegetable oil

For the Egg Rolls:

• 8 egg roll wrappers

• 1 egg, beaten (for sealing)

• Vegetable oil (for frying)

For the RSO Infusion:

• 1/10 g RSO (Available in Dispensary)

• 1 tbsp sesame oil (to mix with the RSO)

Instructions

Step 1: Prepare the Filling

1. In a large skillet, heat 1 tbsp vegetable oil over medium heat.

2. Add minced garlic and ginger; sauté for about 30 seconds until fragrant.

3. Add cabbage, carrots, mushrooms, and bean sprouts. Stir-fry for 3-4 minutes until softened.

4. If using, add cooked ground meat or tofu.

5. Stir in soy sauce and sesame oil, mixing well. Remove from heat and let the mixture cool for 5 minutes.

Step 2: Infuse the Oil

1. Mix the RSO with 1 tbsp sesame oil. Ensure it’s well combined.

2. Drizzle the infused oil over the cooled filling and mix thoroughly.

Step 3: Assemble the Egg Rolls

1. Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you (diamond shape).

2. Place about 2 tbsp of filling in the center of the wrapper.

3. Fold the bottom corner over the filling, then fold in the sides. Roll tightly to seal, using the beaten egg to glue the final edge. Repeat with all wrappers.

Step 4: Fry the Egg Rolls

1. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

2. Fry the egg rolls in batches, 3-4 minutes each, until golden brown and crispy.

3. Drain on a paper towel-lined plate.