Fried Vegetable Egg Roll Recipe

Make egg wash

In a small bowl, beat the large egg with 1 tablespoon water until smooth. This will be used to seal the wrappers.

Prepare vegetables

Shred the cabbage finely, julienne or grate the carrot, finely chop the mushrooms, thinly slice the green onions separating white and green parts, mince the garlic and ginger, and rinse and squeeze dry the bean sprouts if using. Measure everything so it’s ready to cook.

Stir-fry the filling

Heat a large skillet or wok over medium-high heat and add 1 tablespoon neutral oil. Add the white parts of the green onions, minced garlic and ginger and stir-fry for 20–30 seconds until fragrant. Increase heat to high, add the chopped mushrooms and cook 1–2 minutes until they lose moisture. Add shredded cabbage and carrots, stir-fry 2–3 minutes until cabbage begins to soften but still has bite. Add bean sprouts and cook 30–60 seconds. The goal is to remove excess moisture quickly while keeping a bit of crunch.

Season the filling

Lower heat to medium. Stir in 2 tablespoons soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 0.5 teaspoon salt and 1 teaspoon white pepper. Toss thoroughly to combine and cook another 30–60 seconds so flavors meld. Taste and adjust seasoning lightly; remember wrappers and dipping sauce add salt.

Cool & drain filling

Transfer the cooked filling to a large bowl and let sit 5 minutes. Press through a clean fine-mesh sieve or use a slotted spoon to remove excess liquid. Let the filling cool completely (15–20 minutes) so it won’t tear wrappers when rolling.

Prepare workspace

Arrange egg roll wrappers in a stack on a damp kitchen towel and cover with a slightly damp towel to prevent drying. Keep the egg wash and a small bowl of cornstarch slurry (1 tsp cornstarch + 1 tsp water mixed) nearby if using for extra crispness.

Portion filling

Place one wrapper diamond-shaped on the work surface with a corner facing you. Spoon about 2 to 2.5 tablespoons (roughly 1/8 cup) of the cooled filling onto the lower third of the wrapper, slightly off-center. Do not overfill — filling should be compact.

Roll and seal

Fold the bottom corner over the filling, tuck tightly, then fold in the left and right corners toward the center to form sealed sides. Brush the top corner’s edges with the egg wash and roll up to seal completely. Repeat with remaining wrappers and filling. If using cornstarch slurry for extra crispness, very lightly dust each roll with the slurry or dip a finger in the slurry and run along the seam before sealing.

Heat the oil

Use a deep, heavy pot or a deep fryer. Pour in about 3–4 cups oil (enough to submerge rolls halfway to fully depending on pot). Heat to 350°F (175°C). If you don’t have a thermometer, test with a small piece of wrapper — it should sizzle and brown in 30–45 seconds.

Fry egg rolls

Working in batches (do not overcrowd), carefully lower 3–4 egg rolls into the hot oil seam-side down. Fry for 2.5–3.5 minutes, turning occasionally so they brown evenly to a deep golden color. Remove with a slotted spoon or spider and drain on a rack or paper towels. Keep finished rolls in a single layer in a warm oven (200°F / 95°C) while you finish remaining batches so they stay crisp.

Serve

Let the egg rolls rest 1–2 minutes to cool slightly. Serve hot with the optional dipping sauce.

Combine sauce

In a small bowl, whisk together 1/2 cup sweet chili sauce, 1 teaspoon rice vinegar and 1 teaspoon sesame seeds. Taste and add a splash more vinegar or a pinch of red pepper flakes if you want more tang or heat.