Description
This homemade egg rolls recipe features a savory vegetable filling of shiitake mushrooms, carrots, napa cabbage, bean sprouts, and green onions, seasoned with garlic, ginger, soy sauce, and sesame oil. The filling is cooked on the stovetop, cooled, then wrapped in egg roll wrappers and deep-fried until crispy and golden brown. Perfect as an appetizer or snack, these egg rolls can be served with your favorite dipping sauce for an irresistible treat.
Ingredients
Scale
Filling
- 1 tablespoon vegetable oil
- 3 cups shiitake mushrooms, ⅛-inch thick slices
- 1 ½ cup carrots, matchstick or shredded
- 3 cups napa cabbage, ⅛-inch thick slices
- 1 ½ cups bean sprouts
- ⅓ cup green onions, thinly sliced
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 4 teaspoons soy sauce
- ½ teaspoon sesame oil
Assembly
- 1 cup water, for brushing
- 10 egg roll wrappers, 6 ½ inch
Frying
- 6 cups peanut oil, or canola oil, plus more as needed to reach 3-inches in depth
Instructions
- Cook the filling: Heat a wok or large sauté pan over medium-high heat and add the vegetable oil. Once hot but not smoking, add the sliced shiitake mushrooms and sauté for 1 minute. Add the carrots and cook for another minute, followed by the napa cabbage for 1 minute. Then, add the bean sprouts and green onions and sauté for 1 more minute. Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant. Add the soy sauce and sesame oil, stir well, and cook for an additional minute to combine flavors.
- Cool the filling: Transfer the cooked filling to a sheet pan and spread it into an even layer. Place in the refrigerator to cool for about 15 minutes. After cooling, drain any excess moisture from the filling to prevent soggy egg rolls.
- Prepare wrappers: Place the water in a small bowl and keep a brush ready. Cover the egg roll wrappers with a damp paper towel to prevent drying out while assembling.
- Assemble the egg rolls: Lay one wrapper on a cutting board with a corner facing you and the dusted cornstarch side up. Spoon 3 tablespoons of filling onto the lower third of the wrapper closest to you, forming a 4-inch long mound. Roll the bottom corner tightly over the filling halfway up, pressing edges to pack evenly. Brush water on the left and right corners, then fold them toward the center to form an open envelope shape. Brush the top corner with water and roll tightly until sealed. Each egg roll should measure about 4 inches long and 1 ¼ inches wide. Repeat for remaining wrappers.
- Heat oil for frying: In a large pot, pour enough peanut or canola oil to fill 3 inches in depth. Heat over medium heat until the oil temperature reaches 350°F (177°C), maintaining this temperature throughout frying.
- Fry the egg rolls: Working in batches, carefully add 3 to 4 egg rolls to the hot oil. Occasionally move them around to ensure even cooking until they achieve a crisp texture and golden brown color, about 5 to 6 minutes.
- Drain and cool: Remove the fried egg rolls and place them on a paper towel-lined baking sheet with a cooling rack to drain excess oil. Repeat frying with the remaining egg rolls.
- Serve: Serve the egg rolls immediately with your choice of dipping sauce for the best flavor and crispiness.
Notes
- Freeze egg rolls in a single layer on a parchment paper-lined sheet pan, then transfer to an airtight container or resealable plastic bag for up to 3 months. Fry directly from frozen for 5 to 7 minutes until golden brown.
- For 20 egg rolls, double the filling ingredients and use 20 wrappers accordingly.
- For thinner egg roll wrappers, use 2 tablespoons of filling spread into a 4-inch mound. Brush the wrapper edges with egg whites for better sealing. Fry thinner rolls for 2 to 3 minutes until golden and crispy, yielding about 15 egg rolls.
Nutrition
- Serving Size: 1 egg roll
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
