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Crispy Kosher Egg Rolls With Flaky Homemade Wrappers

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Pareve

These egg rolls start with homemade wrappers, rolled thin, and are filled with a savory mix of cabbage, carrots, mushrooms, garlic, ginger, soy sauce and sesame oil, then fried until crisp.

Homemade Wrappers

The wrapper dough is just flour, warm water, salt and oil. Knead it until smooth, let it rest so it relaxes, then roll it very thin, thin enough to almost see through, so it fries up crisp. Dust each wrapper with cornstarch and stack them so they don’t stick. Cook the filling until the moisture evaporates and let it cool before rolling, so the wrappers stay crisp.

Kosher Notes

These vegetable egg rolls are pareve, so they can be served before a meat or dairy meal. Use soy sauce and sesame oil with a reliable hechsher, and check the cabbage for insects or use a certified bagged mix.

Freezing

Assemble and freeze the egg rolls before frying, then fry from frozen, adding 1 to 2 minutes. The wrappers are best used the same day.

Crispy Kosher Egg Rolls With Flaky Homemade Wrappers
Skip the takeout and make these crispy kosher egg rolls at home with flaky homemade wrappers and a savory vegetable filling.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 egg rolls
Course: Appetizer
Cuisine: Asian, Kosher
Calories: 185
Ingredients Method Notes

Ingredients
  

For the Wrappers
  • 2 cups all-purpose flour plus extra for dusting
  • 3/4 cup warm water
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1/4 cup cornstarch for dusting
For the Filling
  • 4 cups green cabbage finely shredded
  • 2 medium carrots julienned
  • 8 oz mushrooms sliced thin
  • 4 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
  • 2 tablespoons vegetable oil for cooking
  • 1/2 teaspoon black pepper
For Frying
  • 4 cups vegetable oil for deep frying
  • 1 large egg beaten, for sealing

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Method
 

Make the Wrappers
  1. Mix flour and salt in a large bowl. Add warm water and oil, stirring until a shaggy dough forms.
  2. Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover with damp towel and rest 30 minutes.
  3. Divide dough into 12 equal pieces. Roll each piece into a thin 6-inch circle, dusting with cornstarch to prevent sticking.
  4. Stack wrappers with cornstarch between each layer. Cover with damp towel until ready to use.
Prepare the Filling
  1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add garlic and cook 30 seconds until fragrant.
  2. Add mushrooms and cook 3-4 minutes until they release their moisture and start to brown.
  3. Add cabbage and carrots. Cook 4-5 minutes, stirring frequently, until vegetables are slightly softened but still crisp.
  4. Stir in soy sauce, sesame oil, ginger, and pepper. Cook 1 more minute.
  5. Transfer to a colander and let drain completely, about 15 minutes. Press out excess moisture with paper towels.
Assemble and Fry
  1. Place 3 tablespoons filling in the center of each wrapper. Brush edges with beaten egg.
  2. Fold bottom corner over filling, then fold in side corners and roll tightly toward the top corner, sealing with egg wash.
  3. Heat oil to 350°F in a deep pot or fryer. Fry egg rolls in batches of 3-4 for 3-4 minutes until golden brown and crispy.
  4. Remove with slotted spoon and drain on paper towels. Serve immediately while hot and crispy.

Notes

Egg rolls can be assembled and frozen before frying. Fry directly from frozen, adding 1-2 extra minutes to cooking time. Store leftover filling in the refrigerator for up to 3 days. The wrappers are best used the same day but can be refrigerated overnight.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1.2g 6%
Trans Fat 0g
Cholesterol 0mg
Sodium 385mg 17%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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