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