CopyCat Zaxby’s Veggie Egg Rolls

Ingredients

6 cups finely shredded cabbage
1 medium carrot grated
1 celery stalk finely diced
2 tablespoons fresh chopped green onions
2 tablespoons soy sauce
1/8 teaspoon garlic powder
Freshly ground black pepper to taste
1 egg beaten
Cornstarch for binding
20 egg roll wrappers
Vegetable oil for frying
Fresh chopped green onions to the egg rolls for extra flavor and crunch

Directions

In a large mixing bowl, combine the finely shredded cabbage, grated carrot, diced celery, and chopped green onions. Drizzle in the soy sauce and sprinkle the garlic powder along with the black pepper. Mix everything thoroughly. This allows the flavors to meld nicely.

In a separate bowl, beat the egg. This will help hold everything together when you start rolling your egg rolls.

Lay an egg roll wrapper on a flat surface, with a corner facing you. Place about 2 tablespoons of the filling mixture near the base of the wrapper. Fold up the bottom corner and tuck it over the filling, then fold in the side corners. Roll it upward while keeping it tight. Moisten the top corner with a bit of the beaten egg to seal your roll.

In a deep pan or fryer, heat vegetable oil to 350°F (175°C). This heating step is crucial. A properly heated oil will ensure that the egg rolls crisp up beautifully.

Carefully drop the rolled egg rolls into the hot oil. Fry until they reach a golden brown color, approximately 3-4 minutes. Don’t overcrowd the pan; this could lead to uneven cooking.

Once golden and crispy, remove the egg rolls from the oil and place them on a paper towel to drain excess oil. Serve immediately with your choice of dipping sauce!