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Mini Egg Rolls


2 Tablespoons Olive Oil

1 Cup Thinly Sliced Celery

½ Cup Finely Diced Onion

1 Cup Thinly Sliced Cabbage or Shredded Coleslaw Mix

⅓ Cup Sliced Fresh Mushrooms

Salt and Pepper to Taste

⅓ Cup Water Chestnuts Chopped

40 Small Wonton Wrappers


Heat oil in a large frying pan or pot. Add all of the vegetables and saute until they are cooked through but still a little crisp. Add salt and pepper to taste. To shape the egg rolls , place a wonton wrapper with one corner facing you. Place a tablespoon of filling across and just below the center of the wrapper. Tuck the bottom point of the wrapper over the filling. Fold the side corners toward the center . Wet the top corner of the wrapper with water using a pastry brush. Roll up the wrapper pressing to seal. Continue until all of the wraps are filled.

Wonton wraps can be fried in olive oil in a skillet for 2-3 minutes on each side. They can also be sprayed with olive oil spray and baked in the oven at 375 degrees for 10 minutes. Serve with duck sauce on the side and enjoy!

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