Restaurant-Style Egg Rolls
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
These restaurant-style egg rolls feature a savory vegetable filling of cabbage, carrots, and celery, wrapped in a thick, crispy wrapper. Served with a homemade sweet-and-sour sauce, they make a nostalgic appetizer.
Ingredients
- 29.6 ml vegetable oil
- 710 ml green cabbage thinly sliced
- 237 ml carrots shredded
- 237 ml celery thinly sliced
- 3 green onions cut into 2-inch segments
- 44.4 ml soy sauce
- Kosher salt
- 1.23 ml sesame oil
- 1 pack egg roll wrappers
- 1 egg beaten
- Sweet-and-Sour Sauce
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 37.5 mg
- Iron: 0.76 mg
- Magnesium: 12.1 mg
- Phosphorus: 35.2 mg
- Potassium: 174 mg
- Zinc: 0.26 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml vegetable oil
- 44.4 ml soy sauce
- Kosher salt
- 1.23 ml sesame oil
- 1 pack egg roll wrappers
- Sweet-and-Sour Sauce
Prepare
- 710 ml green cabbage, thinly sliced
- Shred 237 ml carrots
- 237 ml celery, thinly sliced
- 3 green onions, cut into 2-inch segments
- Beat 1 egg
Let's Cook
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Step 1.
Preheat a wok over high heat until wisps of smoke rise from the surface. Add 2 tablespoons vegetable oil and heat until it shimmers. Add 3 cups thinly sliced green cabbage, 1 cup shredded carrots, 1 cup thinly sliced celery, and 3 stalks green onions (cut into 2-inch segments). Stir-fry for about 1 minute, then add 3 tablespoons soy sauce. Continue stir-frying for 3 to 4 minutes, until the cabbage and carrots are cooked through and soft. Add a pinch of kosher salt to taste, then drizzle with ¼ teaspoon sesame oil and toss to combine. Set aside to cool for a few minutes.
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Step 2.
While the filling cools, line a plate with several layers of paper towels and set aside. In a deep pan, add about 1½ inches of vegetable oil and heat to 375°F on an instant-read thermometer.
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Step 3.
Position an egg roll wrapper with a corner toward you (diamond shape). Place about ¼ cup of the cooled filling about 2 inches above the bottom corner. Fold the bottom corner up over the filling and roll halfway up, forming a triangle with a bump in the middle. Fold the right-side flap over the filling, then the left side, creating a bulky envelope. Brush the top flap with beaten egg and finish rolling to seal. Repeat with remaining wrappers and filling.
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Step 4.
Fry the egg rolls in two batches, turning halfway through, about 2 minutes per side, until evenly golden brown. Transfer to the prepared paper towel-lined plate. Serve immediately with Sweet-and-Sour Sauce.
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Step 5.
To make the sauce: In a small pot over medium heat, combine ⅓ cup ketchup, ⅓ cup sugar, and ⅓ cup white vinegar. Stir until the sugar dissolves and the sauce becomes syrupy and slightly thickened, about 5 to 7 minutes. Add more sugar if desired, then let cool. Store leftover sauce in a covered jar in the refrigerator for up to 1 week.