Crispy Veggie Egg Rolls My Familys Veggie egg roll recipe

Ingredients

• 2 tablespoons vegetable oil (30 ml), plus more for frying/baking
• 2 cups (approximately 150g) green cabbage, finely shredded
• 1 cup (approximately 100g) carrots, julienned or shredded
• 1 cup (approximately 50g) bean sprouts (optional)
• ½ cup (approximately 30g) green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (15 ml)
• 1 teaspoon sesame oil (5 ml)
• Salt and black pepper, to taste
• 12 egg roll wrappers (store-bought)
• Small bowl of water (for sealing wrappers)