Egg Roll (2) Recipe

Prepare vegetables

Shred the cabbage, shred or julienne the carrot, chop the onion and bean sprouts (if using), mince garlic and ginger, and slice the scallion. Pat any very wet vegetables (like bean sprouts or shredded cabbage) with a paper towel to remove excess moisture.

Cook filling

Heat a nonstick or stainless skillet over medium-high heat and add 1 teaspoon neutral oil. Add the chopped onion and cook 1 minute until beginning to soften. Add the minced garlic and ginger and cook 30 seconds until fragrant. Add shredded cabbage, carrot and bean sprouts; stir-fry 2–3 minutes until vegetables are softened but still have some bite. Stir in soy sauce, sesame oil, scallion, pepper, and salt. Mix cornstarch with 1 tsp water to make a slurry and add to the pan, stirring 30 seconds until mixture is slightly glossy and any liquid is bound. Remove filling to a bowl and let cool for 6–8 minutes until warm but not steaming (this prevents wrappers from becoming soggy).

Assemble egg rolls

Place one egg roll wrapper on a clean work surface in a diamond orientation (point facing you). Put half of the filling (about 3–4 tablespoons) in a log shape across the lower third of the wrapper. Brush or dab about 1 teaspoon water along the top edges of the wrapper to help seal. Fold the bottom corner up over the filling, tuck in the left and right corners snugly toward the center, then roll the wrapper away from you to close. Use a little more water if needed to seal the final edge. Repeat with the second wrapper and remaining filling. Place finished rolls seam-side down on a tray and let rest 5 minutes; this helps them seal and dry slightly.

Heat oil

Pour oil into a small deep skillet or saucepan so it reaches about 1 to 1.5 inches up the side. Heat over medium-high until it reaches 350°F (175°C) by thermometer. If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown within 30–45 seconds.

Fry egg rolls

Carefully slide the two egg rolls into the hot oil seam-side down. Do not crowd; cook both at once if they fit comfortably. Fry 2.5–3.5 minutes, turning gently every 45–60 seconds so all sides become evenly golden and crisp. Total frying time will be about 3–4 minutes until deep golden brown.

Drain

Remove egg rolls with a slotted spoon or tongs and place on a wire rack or paper towels to drain excess oil for 1–2 minutes. Let rest 1–2 minutes more before serving so filling isn't scalding hot.

Serve the two egg rolls hot with optional sweet chili sauce or soy-vinegar dipping sauce. For best texture, eat within 15–20 minutes of frying. Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.