Veggie Egg Roll Recipe

Prepare vegetables

Shred the cabbage thinly, julienne or shred the carrot, finely chop mushrooms, trim bean sprouts, and thinly slice green onions. Mince garlic and ginger.

Cook filling

Heat 2 tablespoons neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger and stir-fry 15–20 seconds until fragrant. Add mushrooms and carrots and stir-fry 1–2 minutes until they begin to soften.

Add shredded cabbage and bean sprouts to the pan. Stir-fry 3–4 minutes until cabbage begins to wilt but still has some bite. Add green onions, soy sauce, oyster (or mushroom) sauce, sesame oil, sugar, and white pepper. Stir to combine and cook 1–2 minutes more.

While still hot, sprinkle the cornstarch over the filling and toss well to absorb any excess moisture. Taste and add up to 1/2 tsp more salt if needed. Remove from heat and let the filling cool to room temperature (15–20 minutes). Cooling prevents soggy wrappers and helps sealing.

Make sealing paste: whisk together 2 tablespoons all-purpose flour with 2 teaspoons water to make a smooth, slightly thick paste. Set aside.

Set up assembly station: 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 so they don’t dry out.

Place about 3/4 cup of cooled filling slightly below center of the wrapper (adjust quantity so wrapper can be rolled without overstuffing).

Fold the bottom corner over the filling snugly, then fold both side corners inward over the filling. Brush the top corner edge with the flour paste and roll the wrapper tightly away from you to seal. Repeat for remaining wrappers and filling to make 4 filled rolls (you may have extra filling for more rolls—this recipe yields 4–8 depending on wrapper size and filling amount).

Place sealed rolls seam-side down on a tray and let rest 5 minutes to set.

Heat oil: Pour enough oil into a deep skillet or medium pot to reach roughly 2–3 inches depth (about 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise steadily without browning instantly.

Fry in batches: Carefully add 2–4 egg rolls seam-side down to the hot oil, being careful not to overcrowd the pan. Fry for 3–4 minutes, turning occasionally with tongs, until evenly golden brown and crisp.

Drain: Remove egg rolls and transfer to a wire rack or paper towels to drain excess oil. Let rest 1–2 minutes; interior will continue to cook slightly.

Repeat frying remaining rolls, bringing oil back to 350°F between batches if necessary.

Serve hot: Cut each roll in half on the bias if desired, arrange on a plate, and serve immediately with sweet chili sauce or soy-vinegar dipping sauce and lime wedges.