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Vegetable Egg Roll Recipe

Chinese-American · Appetizer · 35 min total

Crispy, golden egg rolls stuffed with a savory mix of shredded cabbage, carrots, and mushrooms. A perfect appetizer or snack.

Ingredients

• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1 cup sliced shiitake mushrooms
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1 tablespoon vegetable oil for filling
• 10 egg roll wrappers
• 1 egg, beaten (for sealing)
• Vegetable oil for frying

Instructions

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add garlic and cook for 30 seconds.
2. Add cabbage, carrots, mushrooms, and green onions. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
3. Stir in soy sauce, sesame oil, and ground ginger. Cook for 1 minute. Remove from heat and let cool slightly.
4. Place an egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2 tablespoons of filling in a line just below the center.
5. Fold the bottom corner over the filling, then fold in the side corners. Roll tightly toward the top corner, brushing the top corner with beaten egg to seal.
6. Repeat with remaining wrappers and filling.
7. Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry egg rolls in batches, turning occasionally, until golden brown, about 3-4 minutes.
8. Drain on paper towels. Serve warm with sweet chili sauce or soy sauce.

Tips

• For extra crunch, add 1/2 cup of bean sprouts to the filling.
• Egg rolls can be baked at 400°F for 15-20 minutes, brushing with oil before baking.
• Leftover egg rolls can be reheated in an air fryer at 350°F for 5 minutes.

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