Cook Time: 10 minutes
Egg roll wrappers : 10 ( you can find these in the grocery stores. I will post the homemade roll recipe soon)
Cabbage: 2 cups shredded
Carrot: 1 large shredded
Onion: 1 medium sliced
Green chilies: 2 chopped finely
Soy sauce: 2 tsp
Red chili sauce: 1 tsp (optional)
Ginger garlic paste: 2 tsp
Sugar : 1 tsp
Corn starch/flour : 1 tbsp
Water : 3tbsp
Salt to taste
Heat oil in a wok (or a pan) and add chilies and Ginger garlic paste and fry in high heat for 30 seconds. Add all the veggies and cook on medium to high heat for 6-7 minutes with closed lid. Add salt, sugar, soy sauce and chili sauce. Mix well. Cook for 2 minutes.
Make a slurry with corn starch and water and add it to the veggies. Mix well and turn off the heat. Let it cool a little.
Make a slurry with 2 tbsp water and a pinch of corn starch to close the rolls.
Take the sheets, add the veggies and fold as shown in the pictures and close tightly. Deep fry until golden brown.
Serve hot with chili sauce, duck sauce or hot mustard.