Our Recipes

In the food processor, shred cabbage, carrots and leeks.

Add olive oil to pan, add the shredded cabbage, carrots, leeks, spices and soy sauce. Cook well.

Using a plate, place down one egg roll wrapper. Add the filling along one long end, fold in the corners and roll the egg roll. Before closing, add a bead of water (with your finger) to seal the egg roll closed.

Heat up the vegetable oil, about 1/4 inch in the pan at a time. Test to ensure the oil is ready by placing in a piece of the egg roll wrapper. If it starts to fry quickly, then place egg rolls in the oil. After a few minutes, flip the egg rolls over to cook the other side (this side will go faster).

Once the egg rolls are cooked, place them on a napkin-lined plate. Enjoy!