Instructions:
- Prepare filling
- Heat oil in a wok/skillet.
- Sauté garlic & ginger until fragrant.
- Add cabbage, carrots, mushrooms, bean sprouts, and green onions. Stir-fry until just tender but not mushy.
- Season with soy sauce, sesame oil, and pepper. Cool filling before rolling.
- Roll the egg rolls
- Place a wrapper on a flat surface (corner facing you like a diamond).
- Spoon ~2 tbsp filling near the bottom.
- Fold bottom corner over filling, tuck sides in, and roll tightly.
- Brush edge with beaten egg to seal.
- Fry
- Heat oil to 350°F (175°C).
- Fry rolls in small batches for 3–5 minutes, until golden brown and crisp.
- Drain on paper towels.
- Serve
- Enjoy hot with sweet chili sauce, soy sauce, or spicy mustard.
🌱 Vegetarian Variations (vEgg Rolls):
- Add tofu or vermicelli noodles for extra texture.
- Use only vegetables and season with a splash of hoisin for a sweet-savory punch.
Would you like me to also share a baked or air-fryer version so they’re lighter but still crispy?