Yield: 12 egg rolls

Serving Size: 1 egg roll


  • 12 egg roll wrappers
  • 4 cups shredded cabbage
  • 2 cups shredded carrots
  • 4 cups sliced mushrooms (10 ounces)
  • 1 quart vegetable oil, for frying
  • 5 garlic cloves, minced
  • 1/2 teaspoon salt
  • For the sweet chili sauce:
  • 4 tablespoons sriracha
  • 2 tablespoons white sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil


  1. Add mushrooms, carrots, cabbage, and salt to a large pan over medium heat. Cook until the carrots soften, at least 10 minutes, stirring occasionally.
  2. Drain the pan's vegetables and transfer to a large bowl. Add minced garlic and mix well. This will be the egg roll filling.
  3. Lay out the egg roll wrappers with their corners facing you and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping it onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush along its four edges with water. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers.
  4. Add vegetable oil to a large pot until the oil is about 1 inch deep. Turn the burner to medium heat. When the oil temperature reaches 350 F, add the egg rolls in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel to drain.
  5. Combine sauce ingredients in a small bowl. Mix well. Serve with egg rolls.