Cabbage Egg Rolls Image

Cabbage Egg Rolls

Struggle Meals - "Cabbage, cabbage, cabbage"

Prep Time
Cook Time


Egg Rolls

  • 1 tablespoon vegetable oil
  • 1 pound mushrooms, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 3 green onions, sliced
  • 3 cups shredded green cabbage
  • 1 carrot, shredded
  • Salt to taste
  • 3 soy sauce packets
  • 12 egg roll wrappers
  • 2 cups vegetable oil
  • 2 tablespoons chopped cilantro

Dipping Sauce

  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 honey packet
  • 1 chili sauce packet


Egg Rolls

  1. Heat a large sauté pan over medium high heat. Add the mushrooms to a naked pan first to open up the pores and release moisture. Once the moisture has cooked out and the mushrooms have reduced by half, add oil and toss to coat. Stir in the garlic, ginger, green onions, cabbage, and shredded carrot. Cover the pan for 2 minutes to accelerate the cabbage cooking process. Season with salt and pepper and reduce heat to low. Cook down until the vegetables begin to wilt. Add soy sauce and cilantro and stir to incorporate. Remove from heat and allow filling to cool.
  2. To assemble the egg rolls: Lightly dampen the edges of the wrapper with water. Lay flat with one corner facing down towards you, like a baseball diamond. Add 2-3 tablespoons of filling to the middle of the wrapper. Fold the bottom corner over the filling and then fold in the sides. Roll up and seal the top corner.
  3. Heat the oil in a high sided pan; bubbles will form steadily around a wooden spoon or chopstick when the oil is hot enough for frying. Fry the egg rolls until golden brown, 3-4 minutes each. Remove to a paper towel lined plate.

Dipping Sauce

  1. Whisk the soy sauce, rice vinegar, honey and red pepper flakes in a small bowl and serve with egg rolls.