Veggie Egg Rolls Recipe
Handmade fresh from scratch in house daily. Deep fried egg rolls stuffed with mixed vegetables, served with plum sauce.
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Ingredients
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Egg Roll Filling
Wraps & Assembly
Frying
Plum Dipping Sauce (house style)
Method
Egg Roll Filling
- 1
Prep vegetables
Shred the cabbage finely, julienne or shred the carrot, thinly slice the green onions, chop mushrooms, and rinse and drain the bean sprouts thoroughly. Pat bean sprouts dry in a clean towel or paper towels to remove excess moisture.
- 2
Stir-fry aromatics
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger and stir-fry for about 20–30 seconds until fragrant, being careful not to burn.
- 3
Cook vegetables
Add mushrooms and cook 1–2 minutes until they begin to soften. Add shredded cabbage and carrots and stir-fry 3–4 minutes until cabbage begins to wilt. Add bean sprouts and green onions and continue cooking 1–2 minutes. The mixture should be softened but not soggy.
- 4
Season and cool
Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning. If the mixture seems wet, sprinkle 1 teaspoon cornstarch and stir to absorb excess moisture. Transfer filling to a large bowl and spread to cool completely (about 10–15 minutes) to prevent soggy wrappers during assembly.
Wraps & Assembly
- 5
Make sealing paste
Whisk the 1 teaspoon flour into 1/4 cup cold water to form a thin paste (or use the provided water alone). This will act as the glue to seal the wrappers.
- 6
Assemble egg rolls
Place one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 2 to 3 tablespoons of the cooled filling near the corner closest to you, leaving a 1/2–3/4 inch border on the sides. Fold the bottom corner up over the filling, tuck snugly, fold in the left and right corners toward the center, then roll away from you until about 1 inch remains. Brush the top edge with sealing paste and finish rolling to close. Place seam-side down on a tray. Repeat with remaining wrappers and filling (should make about 12 egg rolls).
Frying
- 7
Heat oil
Pour oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches (roughly 4–6 cups depending on vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper: it should sizzle and brown within about 45–60 seconds.
- 8
Fry egg rolls
Fry egg rolls in batches without overcrowding (3–4 at a time depending on pot size) for 3–4 minutes, turning occasionally, until they are golden brown and crisp on all sides. Use a slotted spoon or spider to remove and drain on a wire rack set over a baking sheet or on paper towels. Keep finished egg rolls warm in a low oven (200°F / 95°C) if desired while frying remaining batches.
- 9
Finish
Let egg rolls rest 1–2 minutes to set the crisp exterior. Transfer to a serving platter and serve hot with plum dipping sauce.
Plum Dipping Sauce (house style)
- 10
Combine sauce ingredients
In a small bowl, stir together 1 cup plum sauce, 1 tablespoon rice vinegar, and 1 teaspoon soy sauce. If the sauce is too thick, whisk in up to 1 teaspoon hot water until desired consistency is reached.
- 11
Garnish
Pour sauce into a serving bowl and sprinkle with sesame seeds if using. Serve alongside freshly fried egg rolls.