Veggie Egg Rolls Recipe

Shred and chop

Finely shred the cabbage, julienne or grate the carrot, chop mushrooms, slice green onions, mince garlic and ginger, and rinse/drain bean sprouts if using. Pat vegetables dry with paper towels if they are damp — excess moisture will make wrappers soggy.

Salt release (optional but recommended)

Place shredded cabbage in a large bowl, sprinkle with 1/4 tsp of the salt, toss and let sit 8–10 minutes. This draws out moisture. After resting, squeeze handfuls to remove excess liquid into a bowl and discard the liquid. Return cabbage to the bowl.

Stir-fry aromatics

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of neutral oil (from the frying amount or separate). When hot, add the minced garlic and ginger and stir-fry 20–30 seconds until fragrant.

Cook vegetables

Add mushrooms first and stir 1–2 minutes until slightly softened. Add carrots and the cabbage (and bean sprouts if using). Stir-fry 3–5 minutes until vegetables are tender-crisp. Keep the heat high enough to evaporate moisture quickly so the filling stays relatively dry.

Season and bind

Push vegetables to one side, lower heat to medium, add soy sauce, oyster or hoisin (if using), rice vinegar, sesame oil, remaining salt and pepper. Sprinkle cornstarch over the mixture, stir thoroughly to distribute and cook 1 minute to activate the cornstarch, which will lightly bind the filling. Taste and adjust seasoning. Stir in green onions and cilantro off heat. Let the filling cool for 8–10 minutes (warm or room temperature is fine).

Place one egg roll wrapper on a clean flat surface in a diamond orientation (one corner toward you). Brush or dab about 1 teaspoon of beaten egg (or water) along the far corner edges to act as glue.

Spoon 2 to 3 tablespoons of the cooled vegetable filling about 1 inch above the corner nearest you, leaving a 1/2 inch border on the sides.

Fold the near corner up and over the filling, tucking tightly. Fold the two side corners toward the center, then continue rolling away from you until sealed. Press seam with fingers to seal. Repeat with remaining wrappers and filling. You should have about 12 egg rolls depending on wrapper size and filling amount.

Heat oil

Pour oil into a heavy-bottomed deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (enough to partially submerge egg rolls). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in about 15 seconds.

Fry in batches

Working in 2–4 at a time depending on pot size, gently lower egg rolls seam-side down into the oil. Fry, turning occasionally, until golden brown and crisp all over, about 3–4 minutes per batch. Do not overcrowd the pan or temperature will drop.

Drain

Use tongs to remove egg rolls and place on a wire rack set over a baking sheet or on paper towels to drain for 1–2 minutes. Keep finished egg rolls in a 200°F (95°C) oven on a rack if making multiple batches so they stay warm and crisp.

Let egg rolls rest 1–2 minutes so filling sets. Serve hot with sweet chili sauce, soy-vinegar dip, or your preferred dipping sauce and lime wedges. Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to crisp.