Ingredients:

  • 1 cup (240 ml) white wine or cooking wine
  • 3 cloves garlic, minced
  • 1 red or green chili, minced (omit for mild egg rolls)
  • 6 fresh shiitake mushrooms, finely sliced and chopped
  • 1 cup (150 g) Chinese cabbage or regular white cabbage, sliced or shredded into thin matchstick-length pieces
  • 3 spring (green) onions, sliced lengthwise into matchstick-length pieces
  • 2 large eggs or omit/pigment 1/4 cup soft tofu for vegans
  • 3 cups (300 g) fresh bean sprouts
  • 2 tbsp (30 ml) fish sauce or vegetarian fish sauce
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) lime juice
  • 1 tsp (4 g) sugar
  • 1 tbsp (15 ml) oil for frying the filling
  • 1 cup (240 ml) oil for frying egg rolls

Instructions:

  1. Prepare the Stir-Fry Sauce: Mix sauce ingredients (fish sauce, soy sauce, lime juice, sugar) in a cup and set aside.
  2. Cook the Filling: Heat 1 tbsp oil in a wok over medium-high heat. Add garlic and chili; stir-fry for 30 seconds. Incorporate mushrooms and 1 tbsp white wine; stir-fry for 1-2 minutes until softened. Add cabbage and spring onions; stir-fry for another 1-2 minutes until slightly softened. Push filling to one side, crack in eggs, scramble briefly, then combine everything. (If vegan, add tofu now.) Stir in bean sprouts and sauce; stir-fry for about 1 minute until sprouts are still crisp. Taste and adjust seasoning if necessary.
  3. Assemble the Egg Rolls: Place filling onto wonton wrappers and roll shut, sealing with a bit of water. Keep finished rolls covered with a damp cloth.
  4. Fry the Egg Rolls: Heat 1 cup oil in a small pan until hot. Carefully add rolls to oil, cooking for about 1 minute on each side until golden brown. Drain on a clean cloth or paper towel.
  5. Serve: Enjoy warm or reheat for later use.