Description
A delicious homemade egg rolls recipe featuring a savory vegetable filling with shiitake mushrooms, napa cabbage, carrots, and bean sprouts. These crispy, golden egg rolls are perfect for appetizers or snacks and are fried to perfection for an irresistible crunchy texture.
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
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 the vegetable oil. When hot but not smoking, add shiitake mushrooms and sauté for 1 minute. Add carrots and sauté for another 1 minute. Next, add napa cabbage and cook for 1 minute. Stir in bean sprouts and green onions and sauté for 1 minute. Add minced garlic and ginger, cooking for 30 seconds. Finally, stir in soy sauce and sesame oil, cook for a further 1 minute to combine flavors.
- Cool the filling: Transfer the cooked filling to a sheet pan, spread evenly, and chill in the refrigerator for about 15 minutes. Drain any excess moisture after cooling to prevent soggy egg rolls.
- Prepare wrappers: Place water in a small bowl and have a brush ready. Keep the egg roll wrappers covered with a damp paper towel to prevent drying out during assembly.
- Assemble egg rolls: On a cutting board, place one wrapper with the dusted cornstarch side facing up and a corner pointing toward you. Add 3 tablespoons of the filling to the lower third of the wrapper, forming a 4-inch-long mound. Tightly roll from the bottom corner halfway up, pressing edges to ensure an even, compact roll. Brush water on the left and right corners, fold these corners toward the center like an open envelope, brush the top corner with water, and continue rolling tightly until fully sealed. Each egg roll should be approximately 4 inches long and 1 ¼ inches wide. Repeat with remaining wrappers and filling.
- Heat oil: In a large pot, pour enough peanut or canola oil to a depth of 3 inches. Heat over medium heat to 350°F (177°C), maintaining this temperature throughout frying for consistent crispiness.
- Fry egg rolls: Fry 3 to 4 egg rolls per batch in hot oil, moving them occasionally to ensure even browning. Cook for about 5 to 6 minutes until the egg rolls are golden brown and crisp.
- Drain and cool: Remove fried egg rolls with a slotted spoon and place on a paper towel-lined baking sheet with a cooling rack on top to drain excess oil. Repeat frying process with remaining egg rolls.
- Serve: Serve immediately with your choice of dipping sauce.
Notes
- To freeze, arrange egg rolls in a single layer on a parchment-lined sheet pan and freeze. Transfer frozen rolls to an airtight container or resealable bag for up to 3 months. Fry directly from frozen for 5 to 7 minutes until golden brown.
- For making 20 egg rolls, double the filling ingredients and use 20 wrappers.
- You can use 2 tablespoons of filling per roll shaped into a 4-inch mound and brush wrappers with egg whites for better sealing. Thinner wrappers cook faster; fry for about 2 to 3 minutes for crispiness.
- Adjust oil quantity as needed to maintain a 3-inch depth in the frying pot to ensure even cooking.
Nutrition
- Serving Size: 1 egg roll
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
