Ingredients:

  • 12 sheets Egg Roll Wrappers
  • 2 cups Shredded Cabbage
  • 1 cup Shredded Carrots
  • 1 cup Mushrooms, finely diced (Shiitake or button)
  • 1 Tbsp Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 2 Tbsp Low Sodium Soy Sauce
  • 1 Tbsp Vegetarian Oyster Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Rice Vinegar
  • 1 tsp Cornstarch
  • 1 Tbsp Neutral Oil (for cooking filling)
  • 1 Tbsp Neutral Oil (for brushing/cooking wrappers)

Instructions:

  1. Prep the vegetables: Shred the cabbage and carrots; finely dice the mushrooms, grate the ginger, and mince the garlic.
  2. Sauté the filling: Heat the neutral oil (1 Tbsp) in a large pan or wok. Add the cabbage, carrots, mushrooms, ginger, and garlic. Cook aggressively over medium-high heat until the vegetables are tender and most excess moisture has evaporated (this step is critical for crispness), about 5-7 minutes.
  3. Make the sauce slurry: In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, sesame oil, rice vinegar, and cornstarch until smooth.
  4. Combine filling and sauce: Pour the prepared slurry into the cooked vegetables. Stir constantly until the mixture thickens slightly and the savory liquid is fully absorbed by the vegetables. Remove from heat and allow the mixture to cool completely.
  5. Wrap the egg rolls: Place one egg roll wrapper on a clean surface oriented like a diamond. Place 2-3 tablespoons of filling near the corner closest to you. Fold the side corners inward, then tightly roll the wrapper away from you (burrito style). Seal the final edge using a small amount of water or an egg wash. Repeat for all 12 wrappers.
  6. Cook: Preheat oven to 400°F (200°C) or prepare the air fryer. Brush the wrapped egg rolls generously with the remaining neutral oil (1 Tbsp). Bake or air fry for 15-20 minutes, flipping halfway, until the wrappers are golden brown and utterly crisp.