Farmers’ Market Eggrolls


crispy homemade eggrollEven though a lot of my eating habits have radically changed over the years, I still can’t help craving a big plate of Chinese food now and then. Or often. This is why I went looking for delectable homemade fried rice, which then led to home sprouting. Now, I am looking for a good, homemade eggroll. Reason number one: nothing says comfort food like a crispy eggroll. Reason number two: it’s time to start finding creative ways to get rid of cabbage.

This is a plain and simple roll – just veggies and crunch. While the Asian ingredients and egg roll wrappers are a little bit of a cheat, it’s certainly better than carry out, right?

Makes 6 eggrolls.

3-4 cups cabbage (Chinese or otherwise), washed and sliced thinly
2 cloves garlic, mincedchopped veggies, soon to be filling
1 bunch of small scallions, chopped finely (about 1/2 cup)
2 carrots, grated
1/4 c. mung bean sprouts, chopped

2 tbls. peanut oil + more for pan-frying rolls
1/2 tsp. ground ginger

3 grinds white pepper
1 tbls. light soy sauce
2 tsp. vegetarian black vinegar (or rice wine)
2 tsp. sesame oil

flour paste for sealing: 2 tbls. flour + 2 tbls. water

  1. Prepare vegetables.
  2. Heat wok over medium high. Add oil and heat until snapping.
  3. Add ginger, garlic, and scallions. Cook and stir for about 10 seconds.
  4. Add carrots and cabbage. Cook and stir until the cabbage is wilted.
  5. Add bean sprouts, soy sauce, pepper, and vinegar. Stir and cook for an additional minute.
  6. Pour this filling mixture into a colander to drain and cool completely. Drizzle with sesame oil.
  7. wrap that eggrollLay out a wrapper and place about 4 tbls. of filling on one edge. Tuck the ends and roll up. Seal with the flour paste.
  8. Heat a small pan over medium. Heat oil until sizzling. Cook, turning to brown all sides evenly, for a total of about 4 minutes.


  • The procedure is based on the one described in one of Ken Hom’s books.
  • Egg rolls reheated well in a hot oven.
  • If you’re making at the same time as fried rice, save yourself some work. Chop a few extra veggies in the same manner and just toss them into the rice. Adding cabbage was quite good.

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