Scrambled eggs are a widely loved take-out appetizer that can be easily made right in your kitchen. This Vegetable Scrambled Eggs recipe requires only a few basic ingredients, the results are quite satisfying and you’ll regret not making more.
Source:Home Cooking Adventure
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Makes about 12-14 egg rolls
2 tablespoons (28ml) vegetable oil
3 cups (270g) shredded cabbage
1 cup (95g) carrots, finely grated
1 cup (95g) red chili, finely chopped
1/2 cup (50g) scallions, chopped
2 cloves minced garlic
1 tablespoon (15g) grated ginger
Egg roll wrapping paper 12 squares (8 inches-20 cm)
1/2 teaspoon (3g) salt
Freshly ground black pepper
1 egg, beaten
Oil for frying
Sesame ginger dipping sauce (pre-mixed)
3 tablespoons (45ml) soy sauce
1 tablespoon (15ml) rice vinegar
1 tablespoon (20g) honey
1/2 tbsp (7g) sesame oil
2 cloves minced garlic
1 tablespoon (15g) grated ginger
1 tablespoon (15ml) freshly squeezed orange juice
1 tablespoon (7g) sesame seeds
1 tablespoon (6g) scallions, chopped
