The Egg Rolls My Dad's Made 100,000 Times

Ingredients

• 14 g (0.5 oz)dried shiitake mushroom
• 57 g (2 oz)vermicelli noodles
• 7 g (0.25 oz)cloud ear fungus
• 227 g (8 oz)cabbage
• 113 g (4 oz)celery
• 85 g (3 oz)carrot
• 28 g (1 oz)snow pea
• 3 clovesgarlic
• 20egg roll wrappers
• 454 g (16 oz)oil
• 30 ml (2 tbsp)flour
• 30 ml (2 tbsp)water
• 15 ml (1 tbsp)oil
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)sugar
• 15 ml (1 tbsp)Kikkoman® Vegetarian Oyster Sauce
• 1.25 ml (0.25 tsp)white pepper
• 15 ml (1 tbsp)Kikkoman® Sesame Oil

Instructions

1. 1

   Rehydrate ingredients

   Rehydrate the dried ingredients separately before using them.

2. 2

   Prepare cabbage

   Cut out and discard the cabbage’s thick, hard central stalk. Stack the leaves and slice them into very thin strips.

3. 3

   Heat the wok

   Heat a wok over high heat until hot, which should take about 1 minute.

4. 4

   Separate wrappers

   Peel apart the wrappers, which may be stuck together, and make a loose stack for the number of rolls you plan to make. Quickly return the remaining wrappers to their packaging so they do not dry out.

5. 5

   Heat frying oil

   Heat the oil in a deep pot over high heat until it reaches 165°C (330°F), then turn the heat to low.

What are egg rolls?

Egg rolls are filled, wrapped parcels that are typically fried until their exterior is crisp. This version pairs vegetables and noodles with dried mushrooms and fungus for a varied filling.

The supplied recipe is presented as a Chinese chef’s family recipe. Its method begins with separately rehydrating the dried ingredients and preparing thinly cut cabbage, then moves on to the wok, wrappers and frying oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 12g protein, 86g carbs, 35g fat.

The wrappers and vermicelli provide most of the carbohydrates, while frying oil and sesame oil contribute much of the fat. Vegetables and mushrooms add some fibre and micronutrients, but the listed ingredients do not include a substantial protein-rich filling. For a more balanced plate, serve the rolls with a protein-rich side and extra vegetables.

The dried ingredients

Mushrooms and fungus: Rehydrate the dried shiitake and cloud ear fungus separately, as directed. The method does not specify soaking times or water quantities, so follow the package instructions if needed.

Noodles: The vermicelli is another dried ingredient to rehydrate separately. Keep the ingredients separate at this stage, as the recipe instructs.

Preparing the vegetables

Cabbage: Remove the dense central stalk, then stack the leaves and cut them into very thin strips. Fine pieces are easier to distribute through a filling and fit inside a wrapper.

Other vegetables: The recipe lists celery, carrot, snow pea and garlic, but the supplied method does not say how to cut them. Prepare them according to the recipe source’s full instructions if available.

Getting ready to wrap

Wrappers: Separate only the number you need and leave them in a loose stack. Put the rest back in the packaging promptly to limit drying.

Sealing paste: Flour and water are listed as ingredients, but the supplied method does not explain how to combine or use them. Keep them ready for the wrapping instructions if you have the complete recipe.

Heating the oil

Temperature: Heat the frying oil to 165°C (330°F) over high heat, then reduce the heat to low, as the method specifies. Use a thermometer to check the temperature rather than relying on appearance.

Frying: The supplied instructions stop after the oil is brought to temperature. They do not give a frying time, batch size or finished-colour cue, so those details cannot be confirmed from this method.

Serving the egg rolls

The provided method does not include serving suggestions. If serving a batch as a meal, pair the rolls with a fresh vegetable side for contrast and serve any dipping sauce separately.

Recipe notes & tips

• Rehydrate each dried ingredient separately, as instructed.
• Slice the cabbage very thinly after removing its hard central stalk.
• Separate only the wrappers you plan to use and cover the rest promptly.
• Check the oil with a thermometer and bring it to 165°C before reducing the heat.
• Use the complete source instructions for filling quantities and frying time, which are not included in the supplied method.

Variations

• More vegetables: Increase the proportion of vegetables in the filling if you have the full filling method.
• Extra mushrooms: Add more rehydrated shiitake for a stronger mushroom presence.
• Noodle swap: Use another fine noodle if vermicelli is unavailable, adjusting its preparation to the package directions.
• Dipping sauce: Serve with a dipping sauce on the side rather than changing the filling.
• Smaller rolls: Use less filling per wrapper and make more compact rolls, if the wrapper size allows.

Common mistakes to avoid

• Leaving the cabbage stalk in: Remove the dense centre so the cabbage can be sliced into thin strips.
• Dry wrappers: Return unused wrappers to their packaging promptly.
• Crowding the wrapper stack: Separate only the wrappers you need and keep them loosely stacked.
• Guessing oil temperature: Check for 165°C with a thermometer before turning the heat down.
• Assuming a frying time: The supplied method gives no cooking duration, so consult the complete recipe rather than guessing.

How to store

The supplied recipe does not give storage instructions. As a general food-safety practice, refrigerate cooked leftovers promptly in a covered container and reheat until piping hot; fried wrappers may lose crispness in storage.

Frequently asked questions