Authentic Chinese Egg Rolls
These Authentic Chinese Egg Rolls are crisp, golden, savory, and packed with flavorful vegetables.Cabbage and carrots provide a delicious combination of sweetness and crunch.Garlic, ginger, mushrooms, and soy sauce create a deeply savory filling.The egg rolls are tightly wrapped before being fried until perfectly golden.A flavorful dipping sauce adds sweetness, spice, and tanginess to every bite.They make an impressive appetizer for family meals, parties, and celebrations.
Ingredients
For the Filling
- 12 egg roll wrappers
- 3 cups finely shredded green cabbage
- 1 cup shredded carrots
- 1 cup finely sliced shiitake or button mushrooms
- ½ cup finely chopped green onions
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- 1 tablespoon neutral cooking oil
For Sealing
- 2 tablespoons all-purpose flour
- 3 tablespoons water
For Frying
- Neutral oil, such as vegetable, canola, or peanut oil
Instructions
- Finely shred the cabbage and carrots and thinly slice the mushrooms and green onions. Keeping the vegetables relatively uniform helps them cook evenly.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and stir-fry for about 30 seconds until fragrant.
- Add the mushrooms, cabbage, and carrots. Stir-fry for approximately 3–5 minutes until the vegetables are tender-crisp.
- Add soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and white pepper. Toss everything together until evenly coated.
- Transfer the filling to a bowl and allow it to cool completely. If the filling is hot or excessively moist, the wrappers can become difficult to handle and may burst during frying.
- Mix the flour and water in a small bowl until smooth. This mixture will be used to seal the egg rolls.
- Fold the bottom corner over the filling. Fold the left and right corners toward the center, then roll the egg roll tightly toward the remaining corner.
- Heat several inches of neutral oil in a deep, heavy-bottomed pot to approximately 350°F (175°C).
- Allow them to cool slightly before serving with sweet chili sauce, plum sauce, or your favorite dipping sauce.
Notes
- Cool the filling completely before wrapping the egg rolls.
- Remove excess moisture from the vegetables to prevent soggy wrappers.
- Do not overfill the wrappers because they can split during frying.
- Roll tightly to create compact, evenly cooked egg rolls.
- Keep unused wrappers covered with a damp kitchen towel.
- Maintain the oil temperature for consistent browning.
- Fry in small batches so the oil temperature doesn't drop too much.
- Use a wire rack after frying to help preserve the crispy texture.