Cabbage and Carrot Egg Rolls with Teriyaki Sauce
Whisk together cornstarch and water in a medium bowl until cornstarch dissolves.
Add cornstarch mixture, soy sauce, brown sugar, ginger, garlic, honey, sesame oil and rice vinegar to a small saucepan over low medium heat. Boil for 4 minutes stirring frequently. Remove from heat and let cool. Transfer to a container with a tight-fitting lid. Store in refrigerator.
Combine cabbage and carrots in a large bowl. Season with garlic salt and toss to season evenly.
Heat oil in a frying pan over medium heat.
Place ¼ cup cabbage and carrot mixture in the middle of tortilla. Roll and seal with a toothpick. Using tongs, place rolled up tortilla with cabbage/carrot mixture in hot oil. Fry evenly on all sides until tortilla is golden brown, approximately 1 minute. Transfer to a paper towel lined plate. Repeat with remaining tortillas and filling.
Serve with teriyaki sauce. Enjoy.
[cooked-sharing]
Ingredients
Directions
Whisk together cornstarch and water in a medium bowl until cornstarch dissolves.
Add cornstarch mixture, soy sauce, brown sugar, ginger, garlic, honey, sesame oil and rice vinegar to a small saucepan over low medium heat. Boil for 4 minutes stirring frequently. Remove from heat and let cool. Transfer to a container with a tight-fitting lid. Store in refrigerator.
Combine cabbage and carrots in a large bowl. Season with garlic salt and toss to season evenly.
Heat oil in a frying pan over medium heat.
Place ¼ cup cabbage and carrot mixture in the middle of tortilla. Roll and seal with a toothpick. Using tongs, place rolled up tortilla with cabbage/carrot mixture in hot oil. Fry evenly on all sides until tortilla is golden brown, approximately 1 minute. Transfer to a paper towel lined plate. Repeat with remaining tortillas and filling.
Serve with teriyaki sauce. Enjoy.