Veg Egg Roll Recipe

prepare egg wash

In a small bowl, whisk together 2 eggs and 2 tablespoons water until smooth. Set aside in the refrigerator until ready to use. This will be used to seal the wrappers.

Arrange egg roll wrappers on a clean work surface covered with a slightly damp towel to prevent drying.

shred and prep vegetables

Finely shred the cabbage and carrots, slice the green onions, drain and pat dry the bean sprouts. Mince garlic and ginger. Measure and have all vegetables ready before heating the pan.

stir-fry filling

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger and stir 15–30 seconds until fragrant, taking care not to burn. Add shredded cabbage and carrots and stir-fry 2–3 minutes until cabbage begins to soften. Add bean sprouts and most of the sliced green onions (reserve a few for garnish) and continue to stir-fry another 1–2 minutes. The vegetables should be tender-crisp and still hold some moisture.

season filling

Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper. Toss thoroughly to combine. Cook 30 seconds more and then remove the pan from heat. Taste and adjust seasoning if needed. Transfer the filling to a bowl or tray and let cool to near room temperature (10–15 minutes)—it should not be hot when you wrap to avoid soggy wrappers.

Once cooled, gently squeeze any excess liquid from the filling using a clean towel or by pressing in a fine-mesh strainer so the filling is moist but not watery. This helps keep wrappers crisp during frying.

assemble egg rolls

Place one wrapper diamond-shaped with a corner facing you. Spoon about 3 tablespoons (roughly 1/4 cup) of the cooled vegetable filling onto the lower third of the wrapper, leaving 1/2 inch clearance on the sides. Fold the bottom corner up over the filling snugly, then fold the left and right corners toward the center, enclosing the sides. Brush the top corner edge lightly with egg wash and roll up tightly to seal. Repeat with remaining wrappers and filling. You should get about 12 rolls.

Place finished rolls seam-side down on a tray and cover lightly with a damp towel while you finish assembling to prevent drying.

heat oil

Pour 3–4 cups of vegetable oil into a deep skillet or saucepan (enough to come 1–1.5 inches up the side) and heat over medium-high until the oil temperature 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.

fry egg rolls

Fry rolls in batches without overcrowding, 3–4 at a time depending on pan size. Fry 2.5–3.5 minutes per batch, turning frequently, until golden brown and crisp on all sides. Adjust heat as needed to maintain 325–350°F so they brown evenly without burning.

drain

Using a slotted spoon or tongs, transfer fried egg rolls to a wire rack set over a sheet tray or paper towels to drain excess oil. Let rest 2–3 minutes before serving so the filling settles and the wrapper crisps fully.

Serve hot with sweet chili sauce, soy-vinegar dipping sauce, or your preferred dip. Sprinkle toasted sesame seeds and remaining sliced green onions over the dipping sauce or on a serving platter for garnish, if desired.

Leftover egg rolls can be chilled in an airtight container for up to 2 days and reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.