Shiitake Egg Rolls
Tbh, these were supposed to be spring rolls, but I couldn’t find the right kind of wrappers so they’re egg rolls instead.
Prep Time: 10ish min
Cook Time: 25ish Min
Yield: 12 Egg Rolls
Ingredients
3 cups shredded cabbage
5oz container of sliced shiitake
2 carrots
2 garlic cloves
1/2 tsp ginger powder
1/2 tsp peper
2 tbsp sweet soy sauce
1 tsp soy sauce
2 tbsp vegetable oil
2 tbsp water
1 package egg roll wrappers
Instructions
Prep! Shred the cabbage, dice the carrots and mushrooms, mince the garlic.
Heat oil in a large pan over med/high heat. Once the oil is hot, add all the veg + garlic and saute for a few minutes until cabbage starts to wilt.
Once cabbage has cooked down a bit, add the spices and both soy sauces. Continue to cook until the veg is tender and has absorbed all the sauce, about 10 min. Remove from heat and let cool completely.
Get your assembling station ready. Have a small bowl with water ready, along with the egg roll wrappers and the cooled filling.
Roll the egg rolls with 2-3 tbsp of filling inside. Seal the egg rolls with bit of water and store seam side down until you’re ready to fry. Repeat until all the filling is gone. If you need to learn how to fold an egg roll, click here.
Let’s fry! Heat oil in a large pan over medium heat to 350°. You’ll know the oil is ready when you drop a bit of extra wrapper into it and it instantly sizzles.
Fry the egg rolls in batches — be careful not to overcrowd the pan! Use tongs or chopsticks to flip the egg rolls over once they are golden brown on one side, about 3-5 minutes.
Transfer the finished egg rolls onto a wire rack lined with paper towels to absorb the excess oil.
Serve immediately with your favorite dipping sauce. Sweet chili sauce is really good! So is a mixture of equal parts vinegar + soy sauce.