Crispy Vegetable Egg Rolls (4 Pcs) Recipe

Prep vegetables

Thinly shred the cabbage and carrots. Finely chop mushrooms if using. Rinse and drain bean sprouts. Separate scallion whites and greens; thinly slice both and keep whites and greens separate.

Cook filling

Heat a wide nonstick skillet or wok over medium-high heat. Add 1 teaspoon neutral oil. When hot, add minced garlic and grated ginger; stir 10–15 seconds until fragrant. Add scallion whites, chopped mushrooms, shredded cabbage, shredded carrot and bean sprouts. Stir-fry, tossing frequently, until vegetables are softened and most moisture has evaporated, about 3–4 minutes.

Season and bind

Pour in the soy sauce and sesame oil. Stir to combine. Push vegetables to one side, pour the lightly beaten egg into the cleared space, scramble briefly until just set (30–45 seconds), then mix into the vegetables. Taste and add salt and black pepper. Continue cooking 30–60 seconds to let excess moisture cook off — the filling should be fairly dry so wrappers don't become soggy. Remove filling to a bowl and cool for 8–10 minutes.

Make slurry

In a small dish, stir cornstarch and 1 teaspoon water to form a smooth slurry. This will be the glue for sealing wrappers.

Assemble egg rolls

Lay one egg roll wrapper diamond-shaped on a clean surface with a corner pointing toward you. Spoon about 3 tablespoons (roughly 2–3 tbsp) of cooled filling across the lower third of the wrapper, leaving a 1/2 inch border at the edges. Fold the bottom corner up over the filling, tuck snugly, then fold the two side corners in toward the center. Brush the top corner edge with a little cornstarch slurry and roll tightly to seal. Repeat with remaining wrappers and filling. You should get 4 compact rolls.

Heat oil

Pour oil into a medium skillet to reach about 1/2 inch depth (for shallow frying) or heat a pot with enough oil for 2–3 inch deep frying. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in 10–15 seconds.

Fry egg rolls

Carefully add 2 egg rolls at a time (do not overcrowd). Fry, turning occasionally, until all sides are golden brown and crisp, about 2.5–3.5 minutes per batch. Adjust heat as needed to avoid burning. Use tongs to transfer finished egg rolls to a wire rack or plate lined with paper towels to drain.

Finish and serve

Let the egg rolls rest 1–2 minutes to crisp up, then sprinkle with sliced scallion greens if using. Serve hot with sweet chili sauce or soy dipping sauce.