Ingredients:

  • 4 cups Green Cabbage (finely shredded)
  • 1 cup Carrots (julienned)
  • 1 cup Fresh Shiitake Mushrooms (thinly sliced)
  • 1/2 cup Scallions (sliced)
  • 2 teaspoons Fresh Ginger (minced)
  • 3 cloves Garlic (minced)
  • 2 Tablespoons Neutral Oil (for stir-frying)
  • 3 Tablespoons Low-Sodium Soy Sauce
  • 1 teaspoon Dark Soy Sauce
  • 1 teaspoon Toasted Sesame Oil
  • 1 teaspoon Rice Vinegar
  • 1/2 teaspoon White Pepper
  • 1 Tablespoon Cornstarch mixed with 1 Tbsp water (slurry)
  • 12 Egg Roll Wrappers
  • 1 Large Egg (whisked for egg wash)
  • 6 cups Neutral Oil (for frying)

Instructions:

  1. Heat 2 tablespoons of neutral oil in a wok or large skillet over medium-high heat. Add the minced ginger and garlic; sauté for 30 seconds until fragrant.
  2. Add the shredded cabbage and carrots. Stir-fry vigorously for 3-5 minutes until the vegetables have softened and reduced in volume by about one-third.
  3. Add the sliced shiitake mushrooms and scallions. Continue to stir-fry for 2 minutes. Stir in the soy sauce, dark soy sauce (if using), white pepper, and rice vinegar.
  4. Pour the cornstarch slurry into the filling, stirring constantly until the mixture thickens slightly. Remove from heat and stir in the toasted sesame oil.
  5. Transfer the filling to a plate or sheet, spread thinly, and allow it to cool completely (at least 30 minutes) to prevent soggy wrappers.
  6. Lay an egg roll wrapper on a dry surface with a corner pointing toward you (diamond shape). Place 2-3 tablespoons of the cooled filling just below the center.
  7. Fold the bottom point up and over the filling. Fold the left and right corners inward over the center. Brush the top edge lightly with the egg wash, and roll tightly upwards to seal the roll completely.
  8. Pour 6 cups of frying oil into a heavy pot to a depth of at least 2 inches. Heat the oil to a steady 350°F (175°C).
  9. Carefully lower 3-4 egg rolls into the hot oil, ensuring the pot is not crowded. Fry for 4-6 minutes, turning occasionally, until they are a deep, uniform golden brown and very crisp.
  10. Remove the egg rolls using a spider skimmer and place them on a wire rack lined with paper towels to drain excess oil. Serve hot immediately.