1 Tbsp soy sauce
A couple dashes of white vinegar
A couple dashes of red pepper flakes
1 garlic clove, minced
1 cup of bean sprouts
¼ small cabbage, thinly sliced
2 carrots, thinly sliced
½ small onion, thinly sliced
½ red bell pepper, thinly sliced
|Fill center of wonton wrap. Fold over bottom half to the middle.|
|Brush each corner with egg. |
Fold in sides and then fold over the top and roll until sealed.
|Rolled and ready to fry.|
Fill wonton wrappers. In a pan over med-high heat, heat about ½ inch of oil. Fry egg rolls, turning to brown each side. Cook about 2 minutes per side.
Serve with soy sauce for dipping.