Egg Roll Recipe

Prepare vegetables

Wash and dry all vegetables. Finely shred the cabbage, julienne or shred the carrot, trim and rinse bean sprouts, and thinly slice green onions separating whites and greens. Mince garlic and ginger.

Cook filling

Heat 2 tablespoons neutral oil in a large skillet or wok over medium-high heat. Add the sliced green onion whites, minced garlic and ginger; stir-fry 30 seconds until fragrant. Add shredded cabbage and carrot; stir-fry 3–4 minutes until cabbage begins to soften. Add bean sprouts and continue to stir-fry 1–2 minutes so sprouts wilt but retain some crunch.

Season and cool

Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon black pepper. Cook 30–60 seconds to combine. Remove pan from heat and transfer the vegetable mixture to a bowl or rimmed baking sheet to cool completely (about 10–15 minutes). Cooling prevents wrappers from becoming soggy.

Make cornstarch slurry

In a small bowl, mix 2 teaspoons cornstarch with 2 teaspoons water until smooth. This will act as the glue to seal rolls.

Lay out wrappers

Place one egg roll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Keep remaining wrappers covered with a damp towel to prevent drying.

Fill and roll

Spoon about 3/4 to 1/3 cup of the cooled vegetable filling onto the lower third of the wrapper, slightly off center. Do not overfill. Fold the bottom corner up over the filling, tuck tightly, then fold in the two side corners toward the center. Brush the top corner with a little cornstarch slurry and finish rolling to seal the edge. Repeat with remaining wrappers and filling. You should get about 10 egg rolls.

Heat oil

Pour about 3–4 cups neutral oil into a deep skillet or pot to reach roughly 2 inches depth, or use a deep fryer. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper—if it sizzles and browns in ~30 seconds, it's ready.

Fry egg rolls

Working in batches (do not overcrowd), carefully lower 3–4 egg rolls into the hot oil seam side down. Fry 2–3 minutes per side, turning as needed, until golden brown and crisp. Use a slotted spoon or tongs to turn and remove. Drain on a wire rack set over a baking sheet or on paper towels to absorb excess oil.

Finish and serve

Let the egg rolls rest 1–2 minutes to cool slightly. Serve warm with sweet chili sauce or soy-vinegar dipping sauce. Garnish with sliced green onion greens if desired.