Egg Roll (1) Recipe

Make sealing paste

In a small bowl whisk together 1/2 cup flour, 1/4 cup water and 1/4 tsp salt until smooth. Set aside — this will be used to seal the wrappers.

Prepare aromatics and vegetables

Peel and finely mince the garlic. Grate or finely mince the ginger. Thinly slice the green onions (white and green parts separated). Julienne or grate the carrot to yield about 1/2 cup. Shred the cabbage finely to yield 1 cup. Rinse and drain the bean sprouts.

Cook the filling

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger and cook, stirring, for 20–30 seconds until fragrant but not browned. Add the white parts of the green onions, shredded carrot and cabbage. Stir-fry for 2–3 minutes until vegetables begin to soften. Add the bean sprouts and soy sauce, stir and cook 1 more minute. Drizzle in 1/2 teaspoon sesame oil and season with 1/8 teaspoon black pepper. Remove from heat and transfer the mixture to a bowl to cool slightly.

Bind the filling

In a small cup dissolve 1 teaspoon cornstarch in 1 teaspoon cold water to make a slurry; stir this into the warm vegetable mixture to lightly bind the filling. Cool filling to warm or room temperature (about 5–10 minutes) so it won't tear wrappers.

Assemble the egg roll

Place one 8" square egg roll wrapper on a clean work surface with a corner pointing toward you (diamond shape). Spoon about 3 tablespoons of the filling slightly below center. Brush the top corner and edges with the flour paste. Fold the bottom corner up over the filling, tuck in the left and right corners snugly, then roll away from you to the top corner, sealing the edge with more paste. Repeat with remaining wrappers and filling (this recipe makes one egg roll; scale filling/wrappers accordingly for multiples).

Heat oil for frying

Pour about 1 cup vegetable oil into a deep skillet or small saucepan to a depth of about 1" (enough to shallow-deep fry). Heat over medium-high until temperature reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in about 20–30 seconds. Maintain heat so oil stays 340–350°F.

Fry the egg roll

Carefully slide the assembled egg roll into the hot oil seam-side down. Fry, turning occasionally, for 2.5–4 minutes until evenly golden brown and crisp. Use tongs to roll so all sides brown. If oil smokes, reduce heat. Transfer to a wire rack or paper towel-lined plate to drain for 1–2 minutes.

Serve

Allow the egg roll to rest 1–2 minutes (filling will be very hot). Slice in half on the diagonal if desired and serve immediately with the sweet chili dipping sauce.

In a small bowl combine 2 tablespoons sweet chili sauce and 1/2 tablespoon lime juice. Stir to blend. Taste and adjust: add more lime for brightness or a pinch of salt if desired. Stir in 1 teaspoon minced cilantro if using. Serve alongside the hot egg roll.