Crispy Vegetable Egg Rolls Recipe

Prep vegetables

Thinly shred the cabbage, julienne or grate the carrot, finely chop the onion and mushrooms, mince garlic and ginger, and slice the green onions. Measure ingredients so they are ready to go.

Cook filling to remove moisture

Heat a nonstick or stainless steel skillet over medium-high heat. Add 1 tsp neutral oil (from the frying oil if desired). Add the chopped onion and cook 30–45 seconds until translucent. Add mushrooms and cook 1 minute. Add carrot and cook 1 minute. Add shredded cabbage and toss to combine. Cook, stirring frequently, 2–3 minutes until cabbage wilts and excess moisture is released. Keep heat high enough to evaporate moisture but not burn vegetables.

Season and bind

Reduce heat to medium. Stir in minced garlic, minced ginger, soy sauce, rice vinegar, sugar, sesame oil and white pepper. Mix the 0.5 tsp cornstarch with 1 tsp water to make a thin slurry and add to the pan; cook 30–45 seconds until mixture thickens slightly and liquid is mostly absorbed. Taste and adjust seasoning. Remove pan from heat; stir in sliced green onions. Spread the cooked filling on a plate and let cool 8–10 minutes so it’s easy to wrap.

Prepare wrappers and slurry

Lay out the 4 egg roll wrappers on a clean work surface, one at a time with one corner pointing toward you (diamond shape). In a small bowl, mix 1 tsp cornstarch with 1 tsp water to form a thin paste; this will act as glue. Have 1 tsp vegetable oil ready to brush the wrapper edges lightly.

Assemble egg rolls

Place about 3 tablespoons of the cooled vegetable filling in the lower third of each wrapper, leaving about 1/2 inch (1 cm) border on the sides. Brush the top corner with a bit of the cornstarch slurry and lightly brush the side edges with the vegetable oil to help seal. Fold the bottom corner up over the filling, tuck in the left and right sides snugly, then roll up tightly toward the top corner. Seal the top edge with a dab of slurry. Repeat with remaining wrappers and filling. Place finished rolls seam-side down on a tray.

Heat oil

Pour about 1 cup neutral oil into a wide skillet to reach roughly 1/4 to 1/2 inch depth (for shallow frying) or heat a deeper pot for a small deep fry. Heat oil over medium heat to 350°F (175°C) if you have a thermometer; if not, test by slipping in a small corner of wrapper — it should sizzle steadily but not burn.

Fry egg rolls

Carefully add 2 egg rolls to the hot oil seam-side down (do not overcrowd). Fry 2–3 minutes, turning occasionally, until all sides are golden brown and crisp. Adjust heat to maintain steady frying without smoking. Remove egg rolls with tongs and drain on a wire rack or paper towels. Repeat with remaining rolls. Total frying time per batch is about 4–6 minutes.

Alternative: Bake

For a lighter option, preheat oven to 425°F (220°C). Brush or spray each assembled roll with oil, place seam-side down on a parchment-lined baking sheet, and bake 12–14 minutes, turning halfway, until golden and crisp.

Let the egg rolls rest 1–2 minutes after frying to avoid burning. Serve hot, halved diagonally if desired, with sweet chili sauce or your preferred dipping sauce.