Egg Roll Recipe

Prepare vegetables

Thinly shred the cabbage, julienne or grate the carrot, finely chop the mushrooms, and thinly slice the green onions. Mince the garlic and ginger.

Cook filling

Heat a large skillet or wok over medium-high heat. Add 1 teaspoon neutral oil. When hot, add the mushrooms and cook 2 minutes until they release moisture. Add garlic and ginger and cook 30 seconds until fragrant.

Add shredded cabbage and carrot to the pan. Stir-fry 3–4 minutes until cabbage wilts but still has some bite. If the vegetables release a lot of water, continue cooking until most moisture evaporates (important so egg rolls crisp and don’t get soggy).

Stir in soy sauce, sesame oil, salt, and pepper. Sprinkle the cornstarch over the mixture and stir for 30 seconds to incorporate (this helps bind any remaining moisture). Taste and adjust seasoning. Remove the pan from heat and stir in sliced green onions. Transfer filling to a bowl and let cool to near room temperature (about 10 minutes).

Set up an assembly station: egg roll wrappers stacked on a clean board, a small bowl of water for sealing, a spatula or small spoon, and the cooled filling nearby.

Place one wrapper on the board with a corner pointing toward you (diamond orientation). Spoon about 2 to 3 tablespoons of filling onto the bottom third of the wrapper, forming a small log shape centered horizontally. Do not overfill; leave a 1/2 inch margin at edges.

Lightly moisten the two side edges with water to help seal. Fold the bottom corner up and over the filling, tuck tightly, then fold the left and right corners in toward the center. Roll the wrapper firmly away from you to enclose the filling and finish by brushing a little water on the top corner and sealing. Repeat with remaining wrappers and filling.

Place assembled egg rolls seam-side down on a tray while you heat the oil. If making ahead, cover loosely with a damp towel for up to 30 minutes; avoid long resting that will make wrappers soggy.

Pour oil into a deep skillet or medium pot to a depth of about 1.5 inches (enough to partially submerge egg rolls). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dipping the end of a wooden chopstick—bubbles should steadily form around it.

Working in batches (do not overcrowd), gently lower 3–4 egg rolls seam-side down into the hot oil. Fry, turning occasionally with tongs, until evenly golden brown and crisp, about 3–4 minutes per batch. Adjust heat as needed to maintain 325–350°F; too-hot oil will burn wrappers before filling heats through.

Use tongs to remove egg rolls and drain on a wire rack set over a baking sheet or on paper towels. Keep finished egg rolls warm in a 200°F (95°C) oven while you fry remaining batches, if desired.

Let the egg rolls rest 2 minutes before serving so filling isn’t scalding hot.

Whisk together rice vinegar, soy sauce, honey (or sugar), sesame oil, and red pepper flakes in a small bowl until combined. Taste and adjust sweetness or acidity. Serve alongside egg rolls.