Egg Roll


  • 1 Tbsp. olive oil
  • 1 medium onions, diced
  • 1/2 head cabbage, shredded
  • 1 16-oz bag frozen peppers, diced
  • 5 oz. carrots, shredded
  • 1 Tbsp. fresh ginger, minced
  • 1 medium clove garlic, minced
  • 1/2 tsp. salt
  • frozen thin egg roll wrappers, thawed


  1. Sauté onions and peppers in oil; add cabbage and cook down.
  2. Stir in carrots, ginger, salt and garlic.
  3. Place a spoonful of filling in the middle of egg roll wrapper and roll up, tucking the corners in.
  4. Place in a lightly oiled skillet and fry until browned and crispy.
Browse Cook(s): Clara Iuliano
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.