Classic Vegetable Egg Rolls

Ingredients

• 2 Tbspvegetable oil, divided, plus more for frying
• 4 cupsgreen cabbage, shredded
• 1carrot, julienned
• 1 cupshiitake mushrooms, sliced
• 3scallions, sliced
• 3 clovesgarlic, minced
• 1 Tbspfresh ginger, grated
• 2 Tbspsoy sauce
• 1 tspsesame oil
• 1/2 tspwhite pepper
• 16egg roll wrappers
• 1egg, beaten, for sealing
• Sweet and sour sauce or hot mustard, for serving

Nutrition / serving

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Method

1. 1

   Heat 2 tablespoons oil in a wok over high heat and stir-fry cabbage, carrot, and mushrooms 4-5 minutes until softened but still slightly crisp.

   ⏱Start 4:00
2. 2

   Add scallions, garlic, and ginger and stir-fry 1 minute more.

   ⏱Start 1:00
3. 3

   Stir in soy sauce, sesame oil, and white pepper, then transfer the filling to a colander to cool and drain any excess liquid.

4. 4

   Lay an egg roll wrapper in a diamond orientation, place 2-3 tablespoons of filling near the bottom corner, fold the bottom corner over the filling, fold in the sides, and roll tightly, sealing the top corner with beaten egg.

5. 5

   Repeat with remaining wrappers and filling.

6. 6

   Heat 2 inches of oil in a heavy pot to 350°F and fry the egg rolls in batches, 3-4 minutes, turning occasionally, until deep golden and crisp.

   ⏱Start 3:00
7. 7

   Drain on paper towels and serve hot with sweet and sour sauce or hot mustard.