Description
This Homemade Egg Rolls recipe features a flavorful 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 wrapped in crispy egg roll wrappers and deep-fried to golden perfection, creating a delicious appetizer or snack perfect for serving with your favorite dipping sauce.
Ingredients
Units
Scale
Filling
- 1 tablespoon vegetable oil
- 3 cups shiitake mushrooms, 1/8-inch thick slices
- 1 1/2 cup carrots, matchstick or shredded
- 3 cups napa cabbage, 1/8-inch thick slices
- 1 1/2 cups bean sprouts
- 1/3 cup green onions, thinly sliced
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 4 teaspoons soy sauce
- 1/2 teaspoon sesame oil
Assembly
- 1 cup water, for brushing
- 10 egg roll wrappers, 6 1/2 inch
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 saute pan over medium-high heat and add the vegetable oil. Once hot but not smoking, add the mushrooms and saute for 1 minute. Add carrots and saute another 1 minute. Add napa cabbage and cook for another 1 minute. Then add bean sprouts and green onions and saute for 1 minute. Add minced garlic and ginger and cook for 30 seconds. Stir in soy sauce and sesame oil and cook for an additional 1 minute.
- Cool the filling: Transfer the cooked vegetable mixture to a sheet pan and spread evenly. Refrigerate for about 15 minutes to cool and allow excess moisture to drain. After cooling, drain any liquid from the pan.
- Prepare wrappers: Pour water into a small bowl and keep a brush ready. Cover the egg roll wrappers with a damp paper towel to prevent drying out during assembly.
- Assemble egg rolls: Place one wrapper on a cutting board with the dusted cornstarch side facing up and a corner pointed toward you. Spoon about 3 tablespoons of the filling in a 4-inch long mound on the lower third closest to you. Roll tightly from the bottom corner halfway up, pressing edges of the filling to pack evenly. Brush water on the left and right corners, fold them inward like an open envelope, brush the top corner with water, and roll tightly until sealed. Each roll should be approximately 4 inches long and 1 ¼ inches wide. Repeat with remaining wrappers and filling.
- Heat oil: In a large pot, fill with peanut or canola oil to 3 inches deep. Heat over medium until oil reaches 350°F (177°C), maintaining this temperature throughout frying.
- Fry egg rolls: In batches of 3 to 4, carefully add egg rolls to the hot oil. Move occasionally to ensure even cooking. Fry until golden brown and crispy, about 5 to 6 minutes per batch.
- Drain and rest: Remove fried egg rolls and place on a paper towel-lined baking sheet with a cooling rack on top to drain excess oil. Repeat frying with remaining egg rolls.
- Serve: Serve the egg rolls immediately with your preferred dipping sauce for best texture and flavor.
Notes
- Freeze egg rolls in a single layer on a parchment paper-lined sheet pan, then transfer to an airtight container for up to 3 months. Fry directly from frozen until golden brown, about 5 to 7 minutes.
- For 20 egg rolls, double the filling ingredients and use 20 wrappers.
- You can reduce filling to 2 tablespoons per roll for smaller egg rolls. Brush wrappers with egg whites for better sealing.
- Thinner wrappers cook faster; fry smaller rolls about 2 to 3 minutes.
- Use peanut oil or canola oil for frying due to their high smoke points.
Nutrition
- Serving Size: 1 egg roll
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
