Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 cups shredded green cabbage (10 oz)
- 1 cup shredded carrots (about 2 medium)
- 1 cup finely chopped mushrooms (4 oz)
- 4 scallions, thinly sliced
- 2 cloves garlic, minced; 2 tsp fresh ginger, minced
- 2 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1 tsp toasted sesame oil
- 1 tsp sugar; 1/2 tsp kosher salt; 1/2 tsp white or black pepper
- 1 tsp cornstarch (filling); plus 1 tbsp cornstarch mixed with 2 tbsp water (for sealing)
- 12 egg roll wrappers
- Neutral oil for frying (about 6 cups; fry at 350°F)
- Sweet-Chili Sauce: 1/2 cup Thai sweet chili sauce + 1 tbsp lime juice
- Soy-Ginger Sauce: 1/3 cup low-sodium soy, 3 tbsp rice vinegar, 1 tbsp honey, 1 tbsp grated ginger, 1 small garlic clove, 1 tsp sesame oil, pinch red pepper flakes, 1 tbsp sliced scallions
Do This
- 1. Sauté mushrooms in 1 tbsp oil until browned, 5–6 min. Add carrots 2 min, then cabbage, scallion whites, garlic, ginger; cook until wilted and mostly dry.
- 2. Stir in soy, vinegar, sugar, pepper, salt. Mix 1 tsp cornstarch with 1 tsp water; add and cook 30–60 sec to thicken. Cool 10–15 min; stir in sesame oil and scallion greens.
- 3. Stir sauces: combine sweet chili with lime. Whisk soy-ginger sauce ingredients.
- 4. Place wrapper diamond-side up. Add 1/4 cup filling. Fold bottom over, tuck sides, and roll tight; seal edge with cornstarch slurry.
- 5. Heat 2 inches oil to 350°F. Fry 3–4 rolls at a time, 5–6 min, turning until deep golden and blistered; keep oil 325–350°F.
- 6. Drain on rack. Rest 2 min. Serve hot with both sauces and extra sliced scallions.
Why You’ll Love This Recipe
- Shatteringly crisp wrappers with a juicy, well-seasoned veggie filling.
- Two fast, punchy dipping sauces that balance sweet, salty, and tangy.
- Make-ahead and freezer-friendly for easy appetizers any night.
- Clear, step-by-step guidance for perfect rolling and frying.
Grocery List
- Produce: Green cabbage, carrots, scallions, mushrooms (shiitake or cremini), garlic, fresh ginger, 1 lime
- Dairy: None
- Pantry: Egg roll wrappers, low-sodium soy sauce, rice vinegar, toasted sesame oil, cornstarch, sugar or honey, Thai sweet chili sauce, neutral frying oil (canola, peanut, or vegetable), kosher salt, pepper, red pepper flakes
Full Ingredients
Vegetable Filling
- 4 cups shredded green cabbage (about 10 oz)
- 1 cup shredded carrots (about 2 medium)
- 1 cup finely chopped mushrooms (4 oz; shiitake or cremini)
- 4 scallions, thinly sliced (whites and greens separated)
- 2 cloves garlic, minced
- 2 tsp fresh ginger, finely minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp white or black pepper
- 1 tsp cornstarch mixed with 1 tsp water
- 1 tsp toasted sesame oil
- 1 tbsp neutral oil (for sautéing)
For Wrapping
- 12 egg roll wrappers (6.5–7 inch square)
- Sealing slurry: 1 tbsp cornstarch mixed with 2 tbsp water
For Frying
- 6 cups neutral oil (or enough for 2 inches depth), heated to 350°F
Sweet-Chili Dipping Sauce
- 1/2 cup Thai sweet chili sauce
- 1 tbsp fresh lime juice
Soy-Ginger Dipping Sauce
- 1/3 cup low-sodium soy sauce
- 3 tbsp rice vinegar
- 1 tbsp honey (or sugar)
- 1 tbsp freshly grated ginger
- 1 small garlic clove, finely grated
- 1 tsp toasted sesame oil
- Pinch red pepper flakes
- 1 tbsp thinly sliced scallions
Step-by-Step Instructions
Step 1: Prep the vegetables
Shred the cabbage and carrots, finely chop the mushrooms, and slice the scallions, keeping whites and greens separate. Mince the garlic and ginger. Having everything ready (mise en place) makes the stir-fry fast and prevents overcooking.
Step 2: Cook the filling until dry and flavorful
Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring, until browned and their liquid evaporates, 5–6 minutes. Add carrots and cook 2 minutes. Stir in cabbage and the scallion whites; cook until wilted and crisp-tender, about 3–4 minutes.
Add garlic, ginger, soy sauce, rice vinegar, sugar, salt, and pepper. Cook, stirring, until most liquid evaporates, 1–2 minutes. Mix 1 tsp cornstarch with 1 tsp water and stir into the pan; cook 30–60 seconds to lightly thicken. Remove from heat, stir in sesame oil, and transfer to a sheet pan to cool completely, 10–15 minutes. Stir in scallion greens.
Step 3: Make the dipping sauces
In one small bowl, combine sweet chili sauce and lime juice. In another, whisk soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, red pepper flakes, and sliced scallions. Set both sauces aside.
Step 4: Set up a rolling station
Place wrappers under a barely damp towel to prevent drying. Stir together 1 tbsp cornstarch and 2 tbsp water for the sealing slurry. Work with one wrapper at a time, set as a diamond. Spoon 1/4 cup cooled filling near the bottom corner. Fold the bottom corner over the filling, then fold in both sides to enclose. Roll tightly toward the top corner, pressing out air pockets as you go. Brush the top corner with slurry and press to seal. Repeat with remaining wrappers.
Step 5: Heat the oil
Pour 6 cups neutral oil into a heavy pot (Dutch oven) to a 2-inch depth. Clip on a thermometer and heat to 350°F over medium heat, about 8–10 minutes. Line a sheet pan with a wire rack or paper towels for draining.
Step 6: Fry until blistered and golden
Fry 3–4 egg rolls at a time, turning occasionally, until deep golden brown and blistered, 5–6 minutes. Keep the oil between 325–350°F by adjusting the heat. Transfer to the rack to drain. For extra-crisp shells, give them a quick second fry for 1 minute at 350°F after a 2-minute rest.
Step 7: Serve hot with sauces
Arrange egg rolls on a platter. Serve immediately with both dipping sauces. Garnish with extra sliced scallions or sesame seeds if you like.
Pro Tips
- Cool the filling completely before rolling; warm filling makes wrappers soggy and harder to seal.
- Keep wrappers covered with a damp towel so they do not dry and crack.
- Roll tightly and push out air pockets; trapped steam can cause bursting in hot oil.
- Use a thermometer. If the oil is too hot, the exterior browns before the interior heats; too cool and the rolls absorb oil.
- Double-fry for ultimate crunch: 3–4 minutes, rest 2–3 minutes, then 1–2 minutes at 350°F.
Variations
- Baked: Brush rolls lightly with oil and bake at 425°F on a rack-lined sheet for 16–20 minutes, turning once, until crisp and golden.
- Air-Fried: Spray with oil and air fry at 380°F for 10–12 minutes, turning once, until blistered and crisp.
- Flavor Twists: Add a spoonful of kimchi (well-drained) for heat, or swap mushrooms for wood ear mushrooms for extra chew and texture.
Storage & Make-Ahead
Roll up to 8 hours ahead, cover with plastic, and refrigerate. For longer storage, freeze uncooked egg rolls in a single layer until solid, then transfer to a freezer bag for up to 2 months. Fry from frozen at 350°F for 6–8 minutes. Leftover fried rolls keep in the fridge for 2 days; re-crisp in a 375°F oven or air fryer for 8–10 minutes.
Nutrition (per serving)
Approximate for 2 egg rolls with a modest amount of both sauces: 360 calories; 16g fat; 46g carbohydrates; 7g protein; 4g fiber; 820mg sodium. Values will vary with oil absorption and sauce amounts.
