Imperial Vegetable Egg Roll Recipe

Prepare vegetables

Clean and finely chop the wild mushrooms. Shred the cabbage thinly, slice the snap peas on the bias, julienne or grate the carrot, and thinly slice the scallions. Mince garlic and ginger.

Sweat mushrooms

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the chopped mushrooms and a pinch of salt; sauté 3–4 minutes until they release liquid and begin to brown. Remove mushrooms to a bowl, leaving any browned bits in the pan.

Cook aromatics and vegetables

Add the remaining 1 tablespoon oil to the pan. Add garlic and ginger and sauté 20–30 seconds until fragrant. Add shredded cabbage, snap peas, and carrot. Stir-fry 3–4 minutes until vegetables are softened but still have some bite.

Combine and season

Return the cooked mushrooms to the pan, add scallions, light soy sauce, oyster (or mushroom) sauce, white pepper, and salt. Stir to combine. Mix the cornstarch with 2 tablespoons water to make a slurry, pour into the pan, and cook for another 1 minute until the mixture binds and excess moisture is slightly reduced. Stir in sesame oil. Taste and adjust seasoning.

Cool filling

Transfer the filling to a shallow bowl or tray and spread to cool quickly to room temperature (15–20 minutes). Excess moisture will make wrappers soggy; if very wet, drain off any accumulated liquid before assembly.

Prepare wrappers

If using egg to seal, whisk the egg in a small bowl. If not, have the 2 tablespoons water ready. Lay a wrapper on a clean work surface in a diamond orientation (point toward you). Keep remaining wrappers covered with a damp towel to prevent drying.

Portion filling

Place about 3 tablespoons (roughly 1/4 cup) of the cooled filling near the bottom third of the wrapper, leaving 1/2 inch border at the edges. Do not overfill.

Fold and roll

Fold the bottom corner up over the filling, tuck tightly, then fold the two side corners in toward the center. Brush the top corner edge with egg wash or water, then continue rolling away from you to form a tight cylinder. Seal the edge well. Repeat with remaining wrappers and filling (should make about 8 egg rolls).

Heat oil

Pour 3–4 cups oil into a deep skillet or pot to reach 2–3 inches deep. Heat over medium-high to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into oil — it should sizzle and float up steadily.

Fry egg rolls

Fry 3–4 egg rolls at a time (do not crowd) for 3–4 minutes, turning occasionally, until golden brown and crisp on all sides. Adjust heat to maintain oil temperature between 325–350°F to prevent burning while ensuring crispness.

Drain

Use a slotted spoon to transfer egg rolls to a wire rack set over a baking sheet or to paper towels to drain excess oil. Let rest 2 minutes before serving to crisp further.

Whisk together soy sauce, rice vinegar, honey or sugar (if using), and chili oil or sambal to taste. Sprinkle sesame seeds on top. Serve alongside the hot egg rolls.