Egg Roll Recipe

Prepare vegetables

Thinly shred the cabbage, grate or julienne the carrot, thinly slice the onion and mushrooms, mince the garlic, grate the ginger, and thinly slice the green onions. Measure and have soy sauce, sesame oil, salt, and pepper ready.

Heat a large skillet or wok over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat.

Add the yellow onion and stir-fry for 1 minute until starting to soften. Add the garlic and ginger and stir for 20–30 seconds until fragrant.

Add the mushrooms and stir-fry 1–2 minutes until they release liquid and begin to brown.

Add the shredded cabbage and carrot to the skillet. Toss continuously for 3–4 minutes until cabbage wilts and moisture releases. The mixture should be soft but not soggy.

Stir in 1½ tablespoons soy sauce, 1 teaspoon sesame oil, ½ teaspoon salt, and 1/4 teaspoon black pepper. Cook 30–60 seconds to combine and evaporate excess liquid. Taste and adjust seasoning if needed.

Remove skillet from heat and stir in sliced green onions. Transfer filling to a bowl and let cool for 10 minutes (filling must be warm or room temperature before rolling). If filling seems wet, drain off excess liquid or cook a bit longer to dry it.

Place an egg roll wrapper on a clean surface in a diamond orientation (one corner pointing toward you). Keep remaining wrappers covered with a damp towel to prevent drying.

Make a cornstarch slurry by mixing 2 tsp cornstarch with 2 tsp water until smooth; this will act as the glue.

Spoon about 3 tablespoons (adjust depending on wrapper size) of the cooled filling onto the lower third of the wrapper, leaving a 1/2-inch border on each side.

Fold the bottom corner over the filling tightly, tuck the filling in, then fold both side corners toward the center so the filling is enclosed (like folding an envelope). Brush a thin layer of cornstarch slurry along the top corner edge and roll the wrapper away from you, sealing it into a tight cylinder. Repeat with remaining wrappers and filling. Aim for 12 egg rolls; you may have a little filling left depending on how full you fill them.

Place assembled egg rolls seam-side down on a tray and refrigerate for 10–15 minutes to set (this helps prevent unrolling when frying).

Pour about 3–4 cups oil into a heavy-bottomed pot or Dutch oven, leaving at least 2 inches of headspace. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown steadily within 15–20 seconds.

Working in batches (do not overcrowd), carefully slide 3–4 egg rolls into the hot oil seam-side down. Fry 3–4 minutes, turning occasionally, until golden brown and crisp on all sides.

Use a slotted spoon to transfer fried egg rolls to a wire rack set over a baking sheet or paper towels to drain. Allow oil to return to temperature between batches.

If desired, keep finished egg rolls warm in a 200°F (95°C) oven on a rack while frying remaining batches.

Whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon honey (or sugar), 1/2 teaspoon sesame oil, and 1/2 teaspoon chili flakes or Sriracha to taste. Adjust sweetness or acidity to preference. Serve alongside hot egg rolls.