Egg Roll (1) Recipe

Prepare vegetables: finely shred the cabbage, julienne or grate the carrot, slice the green onion thinly, and mince garlic and ginger. Rinse and drain bean sprouts thoroughly.

Heat 1 tablespoon vegetable oil in a skillet or wok over medium-high heat. Add minced garlic and ginger and stir-fry 15–20 seconds until fragrant.

Add shredded cabbage and carrot. Stir-fry 2–3 minutes until cabbage begins to soften but still has some bite.

Add bean sprouts and sliced green onion. Stir to combine and cook 30–60 seconds more—do not overcook; filling should be moist but not soggy.

Season the mixture with 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon salt, and a pinch (1/8 teaspoon) black pepper. Toss to distribute seasoning evenly.

Remove the pan from heat and transfer filling to a bowl to cool for 5–10 minutes until warm but not hot (this prevents wrappers from tearing). If filling releases excess liquid, drain slightly using a slotted spoon so filling is damp but not wet.

Prepare wrappers: keep egg roll wrappers covered with a damp towel to prevent drying. Place one wrapper on a clean work surface with one corner pointing toward you (diamond shape).

Spoon about 3 tablespoons of the cooled vegetable filling onto the lower third of the wrapper, slightly off-center toward you. Do not overfill.

Fold the bottom corner up over the filling, tucking tightly. Fold the two side corners in toward the center over the folded bottom, forming an envelope.

Roll the wrapper tightly away from you until nearly closed. Mix cornstarch slurry: stir 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Brush or dab a little slurry along the top corner edge and finish rolling to seal the seam. Repeat for remaining wrappers and filling (makes 1 larger egg roll; adjust if using smaller wrappers).

Place assembled rolls seam-side down on a tray lined with parchment. If not frying immediately, cover lightly with a damp towel and refrigerate up to 2 hours.

Heat oil: pour 2 cups oil into a deep, heavy skillet or saucepan to a depth of about 1–1.5 inches. 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 the oil—if it sizzles and browns within 30–45 seconds, oil is ready.

Fry egg roll: carefully lower the assembled egg roll into the hot oil seam-side up first to help set the seal. Fry, turning occasionally, for 2.5–4 minutes until evenly golden brown and crisp.

Transfer fried egg roll to a wire rack or paper towel-lined plate to drain excess oil. Let rest 1–2 minutes to set and cool slightly.

Mix 2 tablespoons sweet chili sauce with 1 teaspoon rice vinegar in a small bowl. Serve alongside the hot egg roll for dipping.