Low Sodium Veggie Egg Rolls
Transform your snack game with these irresistibly crispy and flavorful *Low Sodium Veggie Egg Rolls*, a healthier twist on the classic appetizer. Packed with a vibrant medley of shredded cabbage, carrots, fresh bean sprouts, and aromatic garlic and ginger, these egg rolls are seasoned with just a splash of low sodium soy sauce and sesame oil for a guilt-free treat. Perfectly wrapped in delicate (low sodium, if available) egg roll wrappers and fried to golden perfection, they deliver a satisfying crunch with every bite. Serve them as a crowd-pleasing appetizer or a light snack, accompanied by your favorite low sodium dipping sauce. With simple steps and 30 minutes from prep to plate, these homemade veggie egg rolls are a must-try for anyone seeking a lower-sodium yet utterly delicious option!
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Ingredients
- 12 pieces Egg roll wrappers (low sodium, if available)
- 2 cups (shredded) Cabbage
- 1 cup (shredded) Carrot
- 1 cup (fresh) Bean sprouts
- 3 stalks (thinly sliced) Green onions
- 2 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Sesame oil
- 1 cup (approximately) Vegetable oil (for frying)
- 1 tablespoon (for sealing wrappers) Water
Directions
Step 1
Prepare the vegetables: shred the cabbage and carrots, rinse the bean sprouts, and thinly slice the green onions.
Step 2
In a large mixing bowl, combine the shredded cabbage, shredded carrots, bean sprouts, green onions, minced garlic, and grated ginger.
Step 3
Add the low sodium soy sauce and sesame oil to the vegetable mixture. Mix well to evenly coat the ingredients.
Step 4
Lay an egg roll wrapper on a clean surface with one corner pointing toward you, forming a diamond shape. Place 2-3 tablespoons of the filling in the center of the wrapper.
Step 5
Fold the bottom corner of the wrapper tightly over the filling. Fold in the sides snugly, then roll toward the top corner, creating a log shape.
Step 6
Use your finger to brush a small amount of water on the top corner to seal the roll. Repeat with the remaining wrappers and filling.
Step 7
Heat the vegetable oil in a large skillet or deep pan over medium-high heat until it reaches about 350°F (175°C).
Step 8
Carefully add the egg rolls to the oil, a few at a time, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy.
Step 9
Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.
Step 10
Serve warm with a low sodium dipping sauce or enjoy them on their own!
Nutrition Facts
| Serving size | (1014.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3015.0 |
| Total Fat 257.2g | 0% |
| Saturated Fat 35.9g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1286.5mg | 0% |
| Total Carbohydrate 175.1g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 14.5g | |
| Protein 32.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 226.0mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 1151.5mg | 0% |
Source of Calories