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Making the filling: Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. We prefer using Taiwanese flat cabbage for our egg rolls, since it has a crunchier, more tender texture and looser leaves.
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Prepare the filling. For this recipe, you'll cook the filling before wrapping the rolls, so the frying process won't need to cook all the veggies inside. Saute the green onion and ginger. Cook the carrot and wood ear mushrooms. Stir fry the cabbage and the seasonings. Add the mung bean noodles to soak up the sauce.
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Place a few egg roll wrappers down so you can work in batches. Place 1/3 cup of vegetable filling on each wrapper. Brush all the edges of the wrapper with some water. Bring two corners of the wrapper together, then roll it up like a burrito. Then fry the egg rolls in vegetable oil in a hot cast iron skillet or heavy dutch oven for 5-8 minutes.
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Make the sauce: Add the cornstarch, soy sauce, rice vinegar, ginger, garlic and crushed red pepper to a small jar or bowl. Stir well with a fork or small whisk to combine. Also, stir the sauce right before using; cornstarch tends to settle on the bottom. Add the egg to a small bowl and beat with a fork or whisk.
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Gently lay 4-5 eggs rolls in the hot oil at a time and fry, turning partway through. It should be about 2-3 minutes until they're golden brown and crispy. Remove egg rolls with tongs to a wire rack set over a baking sheet to allow excess oil to drain. Repeat until all egg rolls are cooked.
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For frying, heat up your oil to 350°F (180°C) and fry the egg rolls a few at a time until they're crispy and golden brown. Drain them on paper towels to get rid of any excess oil. If you prefer baking, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the rolls on the sheet, brush them with olive oil.
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Step 1: Pour plenty of vegetable oil into the wok. Use a minimum of 5 cups and heat to 350 degrees Fahrenheit. Step 2: Once the oil is up to temperature, place the egg rolls into the pan. You can place a lid lightly over to stop the vegetable oil from spitting. Step 3: Fry for 10 minutes or until golden brown.
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Sunflower oil. Sunflower oil is another great choice for deep frying your egg rolls. It has a high smoke point and is also fairly inexpensive, making it a good way to get the perfect crisp without breaking the bank. 7. Avocado oil. Avocado oil works well for deep frying egg rolls because of its high smoke point and its health benefits.
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Carefully add the egg rolls to the hot oil, making sure not to overcrowd the pan. Allow the egg rolls to fry for 3-5 minutes, turning them occasionally to ensure an even golden brown color. Once the egg rolls are crispy and golden, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
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5 Air fry the vegetable egg rolls for 7 - 10 minutes at 400ºF (204ºC). Cook the vegetable egg rolls in the air fryer for 7 - 10 minutes at 400ºF (204ºC) until golden brown. Depending on the size of your air fryer, you can cook up to 8 egg rolls in one batch. Make sure there are no overlapping egg rolls for even cooking.
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For Air Fryer Egg Rolls: Place the prepared egg rolls on the air fryer basket, leaving 1-2 inches between each one. Spray a generous amount of cooking spray on all sides. Then, brush all sides of the wrappers with vegetable oil for the best golden exterior. Air fry at 380F for 7-9 minutes, flipping halfway.
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Fry the egg rolls: Carefully place the wrapped egg rolls into the hot oil, seam-side down. Avoid overcrowding the pot to ensure even cooking. Fry for about 4-5 minutes, or until golden brown and crispy. Use a slotted spoon or tongs to carefully turn the egg rolls halfway through cooking. Drain and serve: Once the egg rolls are crispy and golden.
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Remove from heat. Prep Oil for Frying: Add about 3 inches of oil in a deep pot and heat to 350 F degrees. Assemble Egg Rolls: Meanwhile make the egg rolls. Place an egg roll wrapper on your work surface. Place about 1-2 tbsp of the meat filling on the wrapper. Use the beaten egg to seal the edges of the wrapper.
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Soak the mung bean noodles in lukewarm water for 10 minutes until rehydrated. Use kitchen shears to cut the noodles into 1 to 1½-inch lengths. 3. Cook the vegetable egg roll filling. Heat your wok over medium-high heat. Add 2 tablespoons peanut oil to the wok, and add the minced garlic and Shiitake mushrooms.
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Fry directly from the freezer until golden brown, about 5 to 7 minutes. Making a larger batch: For 20 egg rolls, cook double the amount of filling and use 20 wrappers. Using thin spring roll wrappers: Add 2 tablespoons of filling and spread into a 4-inch long mound. Brush the wrapper with egg whites for better sticking.
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To make the filling for your egg rolls, start by heating a tablespoon of oil in a skillet or wok over medium heat. Add the minced garlic and ginger, and sauté until fragrant. Then, add the protein of your choice and cook until fully done. Next, add the shredded cabbage, carrots, and bean sprouts. Stir-fry for a few minutes until the vegetables.
