Veggie Eggrolls Recipe

Prepare vegetables

Thinly slice the cabbage, julienne or grate the carrot, and finely chop the mushrooms. Slice green onions into thin rounds separating whites from greens if desired.

Cook aromatics

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 20–30 seconds until fragrant, taking care not to burn.

Stir-fry vegetables

Add chopped mushrooms to the pan first and cook 2–3 minutes until they release moisture. Add the sliced cabbage and carrot, tossing constantly, and cook 4–6 minutes until the cabbage softens and any excess liquid has mostly evaporated.

Season and bind

Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon black pepper. Sprinkle 1 teaspoon cornstarch over the mixture and toss well; this will absorb remaining moisture and help the filling hold its shape. Cook another 1–2 minutes. Remove from heat and stir in the sliced green onions. Let the filling cool to warm or room temperature (10–15 minutes) before assembling so wrappers don't get soggy.

Prepare sealing slurry

In a small bowl whisk together 2 tablespoons all-purpose flour and 3 tablespoons water to form a thick paste. This will act as the glue to seal the eggrolls.

Assemble eggrolls

Work with one wrapper at a time, keeping the remaining wrappers covered with a damp towel to prevent drying. Place a wrapper diamond-shaped with one corner pointing toward you. Spoon about 2 to 3 tablespoons of the cooled filling slightly below center. Fold the bottom corner up over the filling, tuck it snugly, then fold the left and right corners toward the center. Brush the top corner edge with the flour slurry and roll tightly to seal. Repeat until all filling and wrappers are used (should make about 10 eggrolls).

Rest assembled rolls

Place assembled eggrolls seam-side down on a tray and let them rest 10 minutes; this helps the seal set and reduces bursting during frying.

Deep-fry method (recommended for crispiness)

Heat about 2–3 cups vegetable oil in a deep pot or fryer to 350°F (175°C). Fry eggrolls in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Sprinkle with sesame seeds while hot if using.

Shallow-fry alternative

Heat 2–3 tablespoons neutral oil in a large skillet over medium heat. Place eggrolls seam-side down and fry, turning every 2–3 minutes, until all sides are golden brown and heated through, about 8–10 minutes total. Drain on paper towels.

Baked option (lower oil)

Preheat oven to 425°F (220°C). Brush or spray eggrolls lightly with oil and place seam-side down on a parchment-lined baking sheet. Bake 12–15 minutes, turning halfway, until crisp and golden. For extra crispness, finish with 1–2 minutes under the broiler, watching closely to avoid burning.

Serve

Serve hot with the dipping sauce or your preferred condiments.

Combine 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 teaspoon honey (or sugar), 1 teaspoon chili garlic sauce, 1 teaspoon sesame oil, and 1 tablespoon water in a small bowl. Whisk until combined and adjust to taste (add more chili for heat or more honey for sweetness). Serve alongside eggrolls.