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Cabbage and Carrot Egg Rolls with Teriyaki Sauce

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients For sauce:
 3 tsp cornstarch
 ¼ cup water
 ½ cup soy sauce
 ¼ cup brown sugar
 1 ½ cups fresh ginger, minced
 1 tsp garlic, minced
 1 tbsp honey
 1 tsp sesame oil
 3 tbsp rice vinegar
Ingredients for eggrolls:
 1 ½ cups shredded cabbage
 1 ½ cups shredded carrot
 1 tsp garlic salt
 1 cup vegetable oil
 12 El Comal El Comalito Flour Tortillas
Directions:
1

Whisk together cornstarch and water in a medium bowl until cornstarch dissolves.

2

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.

3

Combine cabbage and carrots in a large bowl. Season with garlic salt and toss to season evenly.

4

Heat oil in a frying pan over medium heat.
Place ΒΌ 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.

5

Serve with teriyaki sauce. Enjoy.