30-Min Crispy Vegetable Egg Rolls | The Best Homemade Recipe!

By CiCi Li · 30 min

Ingredients

Instructions

1. Soak the dried glass noodles in hot water for about 2 minutes until soft. Drain well and cut into shorter pieces.
2. Heat 1 tablespoon of high-smoke-point oil in a pan over high heat. Stir-fry the carrot, cabbage, snow peas and beech mushrooms for about 2 minutes until slightly softened.
3. Add the minced garlic and stir-fry for about 10 seconds, until fragrant.
4. Add the drained glass noodles, then season with vegetarian oyster sauce, hoisin sauce and white pepper. Stir-fry until well combined and the excess moisture has cooked off.
5. Take off the heat and let the filling cool slightly.
6. Place one wrapper in a diamond shape with a corner facing you. Spoon about 2 tablespoons of filling near the bottom corner.
7. Fold the bottom corner over the filling, fold in both sides and roll tightly. Brush the top corner with beaten egg and seal.
8. Repeat with the remaining wrappers and filling.
9. Heat 4 cups of high-smoke-point oil in a pot over high heat to 350°F (177°C).
10. Fry the egg rolls in batches for about 4 minutes, turning as needed, until golden brown and crispy. Drain on a rack and serve hot.

Summarized from CiCi Li's video. Watch it for the details.

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