These homemade vegetable egg rolls make a great appetizer or side to an Asian-style meal. In this recipe, the egg rolls are stuffed with a combination of cabbage and carrots that are flavored with a savory sauce.
2tablespoonsOilplus oil for frying (enough to cover the bottom of a large skillet with about ½ inch of oil) Use a flavorless oil with a high smoke point. We use canola oil.
24ouncesColeslaw Mixcombination of shredded cabbage and carrots
2-3tablespoonsGreen Onionssliced
½teaspoonSaltplus extra to sprinkle over the egg rolls after they are fried (we use kosher salt)
16ouncePackage of Egg Roll Wrappersabout 18-20 wrappers
1Eggbeaten
Instructions
You will also need: Pastry brush, baking sheet or large platter, paper towels or clean kitchen towels, parchment paper
Make the sauce
Add the cornstarch, soy sauce, rice vinegar, ginger, garlic and crushed red pepper to a small jar or bowl. Stir well with a fork or small whisk to combine. Also, stir the sauce right before using because the cornstarch tends to settle on the bottom.
Cook the filling
Heat 2 tablespoons of oil in a large, deep skillet over medium-high heat. When the oil is hot, add the slaw mix.
Cook the vegetables for 5 minutes, stirring frequently.
Lower the heat to medium. And add the prepared sauce (remember to stir it right before adding) and cook, stirring almost constantly for 2-3 minutes until everything is combined and the vegetables are crisp tender.
Take the skillet off the heat and stir in the green onions an ½ teaspoon of salt.
Allow the filling to cool. You can help it along by stirring occasionally to release some to the steam. Transfer it to a bowl when it has cooled down a bit. If there is any sauce or liquid left in the skillet use a slotted spoon to transfer the filling to a large bowl. Refrigerate the mixture until completely cool.
Make the egg rolls
Add the egg to a small bowl and beat with a fork or whisk.
Work with one wrapper at a time. Lay it diagonally in front of you (like a diamond). Then, add about 2 heaping tablespoons of the filling in the middle. Arrange it so that it’s not mounded, don’t go all the way to the edges.
Cover the filling with the corner closest to you and use the end of the wrapper to tuck in the filling.
Use a pastry brush to moisten the exposed, triangle shaped area.
Bring in the sides. At this point the egg roll should resemble an opened envelope.
Now, roll it away from you and press the edge lightly to ensure the seal.
If there are any open ends use a little bit of egg to moisten and press or tuck to seal. Place it on a parchment lined pan or plate and cover with a damp paper or kitchen towel.
Repeat with the remaining wrappers and mixture.
Fry
Cover the bottom of a large, deep skillet with about ½ inch of oil. Heat the over medium to medium high heat. Get the oil to 350°F.
Add 4-6 rolls to the skillet. How many to add will depend on the size of the skillet you’re using. Do not overcrowd the pan.
Fry the egg rolls for 3-5 minutes turning them every minute or so to get them golden brown on all sides.
Remove them from the oil and place on a baking sheet lined with a cooling rack or a paper towel lined plate.
Notes
Cool the mixture completely before making the egg rolls. The wrappers will tear if the mixture is hot, or even warm.
Cover the unused wrappers and the finished egg rolls with a damp (not wet) paper or kitchen towel. If the paper/kitchen towel dries out while you’re still working, moisten it again.
Keep the oil at around 350°F, remove the skillet from the heat between batches and/or raise and lower the heat as needed.