- 12 egg roll wrappers
- 4 cups shredded cabbage
- 2 cups shredded carrots
- 4 cups sliced mushrooms 10 ounces
- 1 quart canola oil for frying
- 5 garlic cloves minced
- 1/2 teaspoon salt
For the sweet chili sauce:
- 4 tablespoons sriracha
- 2 tablespoons white sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
Instructions
- Add mushrooms, carrots, cabbage, and salt to a large pan over medium heat. Cook until the carrots soften, at least 10 minutes, stirring occasionally.
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