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Egg Rolls
Egg Rolls
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Vegetarian egg rolls with cabbage, carrots, celery, and shiitake mushrooms. Crispy, flavorful, and irresistible - you won't stop at just one!
Ingredients:
  • 1 tablespoon canola oil, plus more for frying
  • 1 (2 1/2-pound) green cabbage, shredded
  • 4 medium carrots, shredded
  • 6 stalks celery, shredded
  • 1 cup fresh shitake mushrooms, stems removed and finely diced
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 3 green onions, chopped
  • 1 tablespoon sesame oil
  • 2 teaspoons salt
  • 1/4 teaspoon five spice powder (optional)
  • 1/4 teaspoon white or black pepper
  • All-purpose flour, for dusting the tray
  • 1 package egg roll wrappers (about 24 wrappers)
  • For dipping
  • Chinese hot mustard
  • Duck sauce
  • Chili sauce
Instructions:
  • Heat 1 tablespoon of oil in a large wok or skillet over high heat. Stir in cabbage, carrots, celery, mushroom, garlic, and ginger, cooking until vegetables are tender, about 5 minutes. Cook in batches if needed.
  • Enhance the filling: Remove from heat and incorporate the green onions, fragrant sesame oil, a pinch of salt, the optional five spice powder, and a hint of white pepper. Mix well together.
  • Drain the filling: Place a large colander in a bowl, then transfer the filling into the colander to drain and cool completely.
  • Prepare a wrapping station: Dust a large tray or baking sheet with flour to prevent sticking. Place a small bowl of water next to the tray for sealing the egg rolls.
  • To fill the egg rolls, lay out a wrapper in a diamond shape. Protect the rest of the wrappers with a kitchen towel to prevent drying. Add a generous 1/2 cup of filling slightly off-center near the corner closest to you.
  • Wrap the egg rolls: Fold the closest corner over the filling, then fold in the two side corners to create an envelope shape. Moisten the top corner with water. Roll the egg roll upward from the filling side and place seam-side down on the tray. Repeat with the remaining wrappers, lining up the egg rolls on the tray in a single layer.
  • Prepare for frying: Place a wire rack over a baking sheet. This will be used to cool the egg rolls without making them soggy. In a medium pot, add enough oil to come about 2 inches up the sides. Heat the oil until it reaches 325°F using a deep-fry thermometer. If you don’t have a thermometer, you can test the temperature by dropping a small piece of food into the oil.
  • Fry the egg rolls: Test the oil temperature by adding one or two egg rolls - the oil should bubble around them. Increase heat if needed. Fry for about 5 minutes until golden brown, using chopsticks or tongs to keep them moving evenly. Drain on a rack with space between each to prevent sogginess. Fry in batches of 5 or less, ensuring enough space for even cooking.
  • Serve the egg rolls warm, with a side of Chinese hot mustard, duck sauce, or chili sauce. Enjoy and let us know what you think by rating the recipe below!

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