Imperial Vegetable Egg Roll Recipe

Prep the vegetables

Thinly shred the green and napa cabbage, julienne the carrot, thinly slice the shiitake mushrooms, rinse and drain the bean sprouts, and thinly slice the green onions. Mince the garlic and ginger.

Cook aromatics

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

Stir-fry vegetables

Add the mushrooms and carrots first, stir-fry 1–2 minutes. Add shredded cabbages and continue stir-frying 3–4 minutes until softened and slightly wilted. Add bean sprouts and green onions and stir 1 minute more.

Season and finish

Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon white pepper. Mix well. If the filling seems watery, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and stir quickly until moisture binds and mixture looks slightly glossy. Taste and adjust seasoning. Remove from heat and let cool until warm (not hot) before wrapping.

Prepare egg wash

In a small bowl, beat 1 egg with 1 tablespoon water to make an egg wash for sealing the wrappers.

Assemble egg rolls

Place one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 2–3 tablespoons of the cooled vegetable filling near the corner closest to you, leaving a 1/2" border on each side. Fold the near corner up over the filling, tuck it tightly, then fold in the left and right corners. Roll tightly toward the far corner. Brush the far corner with egg wash and press to seal. Repeat with remaining wrappers and filling. You should get about 10–12 egg rolls depending on filling amount.

Chill briefly

Place assembled egg rolls seam-side down on a tray. Chill in the refrigerator for 10–15 minutes to help seal and firm the wrappers (optional but recommended).

Heat oil

Pour about 3–4 cups of vegetable oil into a deep skillet or pot to reach a depth of about 1.5–2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with the tip of a wooden chopstick—bubbles should form steadily around it.

Fry egg rolls

Fry egg rolls in batches of 3–4, seam-side down first, for 2.5–4 minutes, turning occasionally with tongs until they are evenly golden brown and crisp. Do not overcrowd the pan; maintain oil temperature between batches.

Drain

Use a slotted spoon or tongs to transfer fried egg rolls to a wire rack or paper towel-lined tray to drain excess oil. Let rest 2 minutes before serving so filling finishes cooking and wrappers crisp up.

Make quick sauce

Whisk together 3 teaspoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon honey (or sugar), and 1 teaspoon chili paste. Sprinkle with 1/2 teaspoon sesame seeds if desired. Adjust sweetness or heat to taste.