Vegetarian Egg Rolls (3 Pieces) Recipe

Prepare vegetables

Finely shred the cabbage and julienne or grate the carrot. Chop mushrooms, thinly slice green onions, and mince garlic and ginger.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger and cook 20–30 seconds until fragrant.

Add chopped mushrooms and cook 2 minutes until they release moisture. Add shredded cabbage and carrot, stirring to combine. Cook 3–4 minutes until cabbage is slightly softened but still has some bite.

Stir in crumbled tofu and sliced green onions. Cook 1–2 minutes to heat through.

Combine 1 teaspoon cornstarch with 1 teaspoon water to make a slurry. Stir the slurry into the pan along with 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon salt, and pinch of black pepper. Cook another 30–60 seconds until mixture is glossy and any excess moisture is reduced. Taste and adjust seasoning if needed. Remove from heat and let filling cool for 8–10 minutes to make it easier to roll.

Prepare a small bowl with the flour-and-water mixture (1 tsp flour + 1 tsp water) to act as a paste for sealing wrappers.

Lay one egg roll wrapper on a clean work surface with a corner pointing toward you (diamond orientation). Spoon about 1/3 to 1/2 cup of the cooled filling onto the lower third of the wrapper, leaving a 1/2-inch margin at the edges.

Fold the bottom corner up over the filling, tuck the filling in tightly with your fingers, then fold the left and right corners in toward the center to enclose the sides.

Brush the top corner with the flour paste and continue to roll the egg roll away from you, sealing the edge so the wrapper sticks. Repeat with the remaining 2 wrappers and filling. You should have 3 evenly filled rolls.

For deep-frying: pour oil into a deep skillet or small saucepan to a depth of about 1 to 1 1/2 inches and heat to 350°F (175°C). Carefully place 1–2 egg rolls in the oil (do not overcrowd) and fry 2½–3 minutes, turning occasionally, until golden brown and crisp. Remove to a paper towel–lined plate to drain.

For shallow frying: heat 3–4 tablespoons vegetable oil in a skillet over medium heat. Place egg rolls seam-side down and cook 2–3 minutes per side, turning as needed, until all sides are golden and crisp. Add more oil if the pan becomes dry.

For baking (lighter option): preheat oven to 425°F (220°C). Place rolls seam-side down on a parchment-lined baking sheet, brush or spray lightly with oil, and bake 12–15 minutes, turning once, until golden and crisp.

Transfer rolls to a serving plate. Sprinkle with sesame seeds and chopped cilantro if using. Serve hot with sweet chili sauce or soy dipping sauce.