Vegetable Egg Roll Recipe

Prep vegetables

Finely shred the cabbage, julienne or grate the carrot, thinly slice mushrooms, trim bean sprouts, and thinly slice green onions. Mince the garlic and ginger. Having all vegetables prepped makes the cooking quick and even.

Cook filling

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the minced garlic and ginger and stir for 15–20 seconds until fragrant. Add the mushrooms and cook 2–3 minutes until they release moisture. Add the carrots and cook 1 minute.

Add cabbage & bean sprouts

Add the shredded cabbage and bean sprouts to the skillet, stir-frying 3–4 minutes until the cabbage is wilted but still slightly crisp. Stir frequently so the vegetables cook evenly and do not brown excessively.

Season & bind

Push the vegetables to one side of the pan (or remove briefly), pour the beaten egg into the cleared space and scramble quickly until just set (this helps bind the filling). Mix egg into the vegetables. Add soy sauce, sesame oil, salt, and black pepper; toss to combine. Taste and adjust seasoning as needed. Remove from heat and let mixture cool to room temperature (about 15–20 minutes).

Prepare wrappers

Place egg roll wrappers on a clean work surface in a diamond orientation (one corner facing you). If wrappers have been refrigerated, allow them to come to room temperature or cover with a damp cloth so they don't dry out.

Make slurry

Mix cornstarch and 2 teaspoons water in a small bowl to form a smooth slurry — this acts as the glue for sealing the rolls.

Fill wrappers

Spoon about 2 to 2 1/2 tablespoons of the cooled vegetable mixture onto the lower third of each wrapper, leaving about 1/2 inch space at the bottom and sides. Do not overfill — too much filling makes sealing and frying difficult.

Roll & seal

Fold the bottom corner up over the filling, then fold both side corners toward the center snugly. Roll the wrapper away from you until about halfway closed, brush the top exposed edge with cornstarch slurry, then finish rolling to seal completely. Place sealed rolls seam-side down on a tray. Repeat with remaining wrappers and filling.

Heat oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1 1/2 inches (enough to partially submerge rolls). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and float up steadily without browning instantly.

Fry egg rolls

Fry 3–4 egg rolls at a time (do not overcrowd) for 2 1/2 to 4 minutes, turning occasionally, until wrappers are deep golden brown and crisp. Use a slotted spoon or tongs to turn gently and keep rolls from touching vigorously.

Drain

Transfer cooked egg rolls to a wire rack set over a baking sheet or to paper towels to drain excess oil. Keep finished rolls in a warm oven (200°F/95°C) while frying remaining batches so they stay crisp.

Whisk together hoisin sauce, rice vinegar, and chili garlic sauce (or sriracha) in a small bowl. Taste and adjust balance: add more vinegar for tang, more hoisin for sweetness, or more chili for heat. Sprinkle sesame seeds on top if desired. Serve alongside hot egg rolls.