Crispy Garden Vegetable Egg Rolls

Prepare all vegetables by shredding or julienning them finely so they cook quickly and roll easily.

Heat a pan over medium heat. Add the cabbage, carrot, onion, garlic, mung bean sprouts, and bell pepper if using. Sauté for 3–4 minutes until lightly softened.

Stir in the soy sauce, vinegar, zucchini, black pepper, red pepper, and ginger powder. Cook for another 2–3 minutes until the vegetables are tender but still slightly crisp. Remove from heat and let the filling cool slightly.

Lay an egg roll wrapper on a flat surface with one corner facing you. Place a small amount of filling on the lower third of the wrapper.

Fold the bottom corner over the filling, fold in the sides, and roll tightly into a neat cylinder.

Repeat with the remaining wrappers and filling.

Heat oil in a deep pan over medium-high heat. Fry the egg rolls in batches until golden brown and crispy on all sides.

Remove from oil and drain briefly on paper towels. Serve hot.