Description
This homemade egg rolls recipe features a crisp and golden wrapper filled with a savory mix of shiitake mushrooms, carrots, napa cabbage, bean sprouts, and green onions, flavored with garlic, ginger, soy sauce, and sesame oil. Perfectly fried to a crunchy finish and served with your favorite dipping sauce, these egg rolls make a delicious appetizer or snack.
Ingredients
Scale
Filling
- 1 tablespoon vegetable oil
- 3 cups shiitake mushrooms, ⅛-inch thick slices
- 1 ½ cups 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
For Frying
- 6 cups peanut oil, or canola oil, plus more as needed to reach 3-inches in depth
Instructions
- Prepare the Filling: Heat a wok or large sauté pan over medium-high heat and add vegetable oil. Once hot but not smoking, sauté shiitake mushrooms for 1 minute. Add carrots and sauté another minute, then add napa cabbage and sauté for 1 minute. Stir in bean sprouts and green onions, sautéing for 1 minute. Add minced garlic and ginger and cook for 30 seconds. Pour in soy sauce and sesame oil, stir well, and cook for an additional minute.
- Cool the Filling: Transfer the cooked mixture to a sheet pan and spread evenly. Place in the refrigerator to cool for about 15 minutes. After cooling, drain any excess moisture from the pan to prevent soggy egg rolls.
- Prepare Wrappers: Pour water into a small bowl and keep a brush ready. Cover egg roll wrappers with a damp paper towel to prevent drying out during assembly.
- Roll the Egg Rolls: Place one wrapper on a cutting board with the cornstarch-dusted side up and a corner pointing toward you. Spoon 3 tablespoons of filling along the lower third, forming a 4-inch mound. Roll tightly from the bottom corner halfway up, pressing edges to pack the filling. Brush water on the left and right corners, fold these corners in like an opened envelope, then brush water on the top corner. Roll tightly until fully sealed. Each egg roll will be approximately 4 inches long and 1 ¼ inches wide. Repeat with remaining wrappers and filling.
- Heat the Oil: Pour peanut or canola oil into a large pot to reach 3 inches depth. Heat oil over medium heat until it reaches 350°F (177°C), maintaining this temperature during frying for even cooking.
- Fry the Egg Rolls: Fry 3 to 4 egg rolls at a time, moving occasionally to ensure even browning and crispness. Fry for about 5 to 6 minutes until golden brown and crunchy.
- Drain and Cool: Remove fried egg rolls and place on a paper towel-lined baking sheet with a cooling rack to drain excess oil. Repeat frying with remaining egg rolls.
- Serve: Serve the freshly fried egg rolls immediately with your preferred dipping sauce.
Notes
- Freeze egg rolls in a single layer on a parchment-lined sheet pan, then transfer to a resealable plastic bag or airtight container. Freeze for up to 3 months. Fry directly from frozen until golden brown, about 5 to 7 minutes.
- For 20 egg rolls, double the filling and use 20 wrappers.
- For thinner wrappers, add 2 tablespoons of filling per roll spread evenly in a 4-inch mound, brush edges with egg whites for better sealing, and fry until golden and crispy, about 2 to 3 minutes. This method yields about 15 egg rolls.
