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Vegetable Egg Rolls


Prep Time: 10 minutes

Cook Time: 25 minutes

  • ½ head cabbage
  • 3 carrots, shredded
  • 3 cloves garlic
  • 1 tsp fresh ginger
  • 1 cup Dynasty shiitake mushrooms finely chopped
  • 1 teaspoon Kikkoman soy sauce
  • 1 teaspoon Nishiki rice wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • 1 tsp sesame oil
  • Fresh black pepper
  • 1 tablespoon cornstarch, to seal rolls
  • ¼ cup water, for sealing rolls
  • 1 package Dynasty Spring Roll Wrappers
  • ¼ cup Dynasty Sweet & Sour Sauce
  1. Heat large pan or wok over high heat. Add in cooking oil and let that heat up.
  2. Add the cabbage, garlic, carrots, ginger and mushrooms. Saute that for a minute or so.
  3. Add the rice wine, soy sauce, sugar, sesame oil and salt & pepper and mix together well. Cook that for a few minutes, until everything starts to soften.
  4. Remove the vegetables and place on a baking sheet to cool down a bit. Let the liquid run off the tray, allowing the vegetables to dry.
  5. Lay your spring roll wrapper out and place 1-2 tablespoons of the veggie mix in the middle of the wrapper. Roll it up and seal it by putting a little water on the edges and some corn starch. If it’s sticking with just water, then just do that. Roll up all your egg rolls. You can play around here and and make them bigger or smaller.
  6. Heat up about 2 inches of oil in a pan. When the oil is hot, fry the egg rolls in small batches, you don’t want to clutter the pan. Fry them until golden brown and then take them out and place on a drying rack or paper towel if you don’t have one. Do this for all the egg rolls. Serve with a side of Dynasty Sweet & Sour Sauce.

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Dish Type / Ethnic Cuisine