Ingredients Jump to Instructions ↓

  1. SERVES 6 as an Appetizer

  2. 1 package egg roll wrappers (look for them in the freezer section of your local Asian/Chinese food store)

  3. 1 Tbsp. oil for stir-frying,

  4. 1 cup canola or other oil for frying

  5. 1/4 cup white wine or sherry for stir-frying (or use cooking wine/sherry)

  6. 3 cloves garlic

  7. 1 red or green chili, minced (omit for mild egg rolls)

  8. 5-6 fresh shiitake mushrooms, finely sliced and chopped

  9. 1 cup Chinese cabbage OR regular "white" cabbage, sliced or shredded into thin matchstick-length pieces

  10. 3 spring (green) onions, sliced lengthwise into matchstick-length pieces

  11. 1-2 eggs (vegans can omit the egg, or substitute 1/4 cup soft tofu)

  12. 3 cups fresh bean sprouts


  14. 2 Tbsp. fish sauce OR vegetarian fish sauce (available at Vietnamese food stores), or substitute soy sauce

  15. 1 Tbsp. soy sauce

  16. 1 Tbsp. lime juice

  17. 1 tsp. sugar

Instructions Jump to Ingredients ↑

  1. Remove egg roll wrappers from freezer and allow to thaw while you prepare the filling. A Note to Vegans: It's fairly easy to find egg/dairy-free egg roll wrappers at Asian/Chinese food stores. Look for them in the freezer section.

  2. Mix all "stir-fry sauce" ingredients together in a cup. Set aside.

  3. Place a wok or large frying pan over medium-high heat. Swirl 1 Tbsp. oil around the pan, then add garlic and chili. Stir-fry 30 seconds to release the fragrance.

  4. Add the mushrooms plus 1 Tbsp. wine or cooking wine. Stir-fry 1-2 minutes until mushrooms have softened. Add more wine whenever wok/pan becomes dry.

  5. Add the cabbage and spring onions, continuing to stir-fry in the same way for another 1-2 minutes, or until cabbage has softened slightly.

  6. Push ingredients to the side of your wok or frying pan. Break the egg(s) into the space you have made, then quickly stir (like making scrambled eggs). When most of the egg is cooked, mix it up with the other ingredients. Vegans can also add the tofu now.

  7. Add the bean sprouts and stir-fry sauce. Stir-fry briefly - about 1 minute, allowing the bean sprouts to stay crisp.

  8. Remove from heat and do a taste-test. If not salty enough, add some more fish sauce (or salt for vegans) to adjust the flavor.

  9. Peel (separate) 3-6 egg roll wrappers at one time from the package and place on a clean, dry surface. With one of the pointy edges facing you, place about 1 heaping Tbsp. of the stir-fry in the center of the first wrapper. Tip: try to omit as much liquid as possible - dried is better.

  10. Fold the sides of the wrapper over the filling, then roll up from the bottom. Pinch the center (if necessary) to create a round, sausage-like roll (not flat). Secure the end of the roll by brushing on a little beaten egg (vegans can use water).

  11. Continue rolling in this way until all the filling has been used up. As you work, place finished rolls on a plate and cover with a damp cloth to keep them from drying out.

  12. Place 1 cup (or more) oil in a small frying pan over high heat. Oil should be about 1 inch deep. When oil starts to form thin moving lines across the bottom of the pan, turn down heat slightly.

  13. Dip a corner of one egg roll into the oil. If it begins to sizzle/bubble and cook, the oil is ready. If nothing happens, allow oil to heat up a little longer.

  14. When oil is ready, carefully slide egg rolls in, or place them in oil with tongs. Allow to cook 1 minute (or until golden brown) then use tongs to turn and cook the other side.

  15. Place cooked egg rolls on a clean cloth or paper towel to drain.

  16. Serve hot from the pan with Thai Sweet Chili Sauce as a dip (available at most grocery stores or Asian food stores). ENJOY!


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