Egg Rolls Veggie
by Lishka DeVoss

YIELD about 20

INGREDIENTS

INDIVIDUALLY (ready to use):
3 ounces vermicelli rice (rehydrated) or glass noodles (cooked) - chopped into 1-inch-long pieces
1 tbsp vegetable oil, plus more for frying
1 pound crimini mushrooms (cut into 1/4-inch cubes)
20 egg roll wrappers
1 egg, beaten with 2 tsp water

PREP:
3 garlic cloves, finely minced
1 tsp peeled and finely minced ginger

BOWL:
2 cups shredded carrots
2 cups well shredded green cabbage (or it pops open the egg roll wrapper too easily)
2 tbsp soy sauce
2 tsp oyster sauce
1 tsp granulated sugar
1 tsp Kosher salt (such as Diamond Crystal)
1 tsp black pepper

FINISH:
1 tsp toasted sesame oil
1 scallion, thinly sliced

PREPARATION

1. Over medium-high, heat oil in a large skillet. Add mushrooms and cook (stirring constantly) until golden — about 5 minutes.

2. Reduce heat to medium, stir in PREP; cook until fragrant —about 30 seconds.

3. Add BOWL, cook (stirring frequently) until they soften and wilt — about 3 minutes.

4. Turn off heat, stir in noodles and FINISH. Adjust seasoning if needed. Cool for 10 minutes.

Roll the egg rolls:

1. Line large sheet pan with parchment. Prepare a small bowl of water and have 2 damp kitchen towels on hand. Keep wrappers covered with one towel so they don’t dry out.

2. Peel off 1 wrapper and place it so that it appears to you as a diamond shape on your surface.

3. Place 1/4 cup of filling about 3 inches above the bottom corner. Shape filling into a horizontal log and do a burrito wrap to seal the sides — stop the rolling about 2 inches from the top. Brush top triangle with egg wash and finish rolling to tightly seal.

4. After sealing, place on parchment-lined sheet pan and cover with damp kitchen towel; continue rolling until all filling is gone.

Cook the egg rolls:

1. Place a wire rack on a different sheet pan. In a deep, heavy-bottomed pot, add oil until it’s 1.5-inches deep. Heat over medium until temperature reaches 370ºF (definitely check the temp).

2. Fry in batches to avoid overcrowding (about 4 egg rolls at a time), turning each a few times with tongs, until golden brown — 3 to 5 minutes.

3. Transfer to wire rack. (NOTE: Egg rolls will continue to cook and darken once removed from the oil.) Continue with remaining egg rolls, adjusting heat as needed.

4. Allow to cool at least 5 minutes and serve with dipping sauces (duck sauce, Chinese mustard and/or sweet and sour sauce) if desired.

Freeze the egg rolls:

Freeze uncooked egg rolls on parchment-lined sheet pan overnight. The next day, transfer to resealable silicone bag for up to 3 months. Fry egg rolls from frozen as above, adding an extra 2 minutes.

Updated 2025-09-01

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