Vegetable Egg Roll (1) Recipe

Prepare vegetables

Finely shred the cabbage, julienne or grate the carrot, thinly slice the green onion, chop the mushrooms, and rinse and drain the bean sprouts. Pat vegetables dry with paper towels to remove excess moisture.

Cook filling

Heat 1 teaspoon vegetable oil in a nonstick skillet over medium-high heat. Add minced garlic and ginger and cook 15–20 seconds until fragrant. Add mushrooms and cook 1 minute until softened. Add shredded cabbage, carrot, bean sprouts, and most of the green onion (reserve a small amount for garnish). Stir-fry 2–3 minutes until vegetables are softened but still slightly crisp.

Season

Stir in 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/8 teaspoon salt, and a pinch (1/16 teaspoon) black pepper. Continue to cook 30–60 seconds to let flavors marry. Remove pan from heat and let filling cool 5 minutes. If filling is very moist, spread on a plate to cool so wrappers don't get soggy.

Make the seal slurry

Mix 1 teaspoon flour with 1 teaspoon water to make a thin paste. This will be used to seal the wrapper edges.

Assemble the egg roll

Place one egg roll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Spoon about 3 tablespoons of the cooled filling slightly below center of the wrapper, forming a log about 1 inch from the bottom corner. Do not overfill—the quantities given make one roll; adjust if making more.

Fold and seal

Fold the bottom corner up over the filling, tuck snugly, then fold the two side corners toward the center. Brush the top corner edge with the flour slurry and roll up tightly to seal. Place seam-side down on a plate. Repeat if making additional rolls.

Heat oil

Pour about 1/2 cup vegetable oil into a small heavy skillet (or heat a deep pot if deep-frying) and warm over medium-high until oil reaches about 350°F (175°C) or a cube of bread sizzles and browns in ~15–20 seconds. If shallow frying, oil should be about 1/4–1/2 inch deep; for deep frying use more oil and maintain temperature.

Fry the egg roll

Carefully slide the assembled egg roll into hot oil, seam-side down. Fry 2–3 minutes, rotating occasionally, until all sides are golden brown and crisp. Use tongs to turn gently. If cooking multiple, avoid crowding the pan.

Drain

Remove the egg roll and place on a wire rack or paper towel-lined plate to drain excess oil for 1–2 minutes.

Transfer the egg roll to a serving plate. Sprinkle reserved green onion and sesame seeds over the top if desired. Serve hot with 2 tablespoons sweet chili sauce or your preferred dipping sauce.