This is my mother’s original recipe for “Vegetable Egg Roll” which is a fried roll wrapping sautéed vegetables seasoned with soy sauce. This recipe also includes a thin layer of fried egg. The process for making this recipe takes about 60 minutes, but its worth taking the time to make because it is incredibly delicious and great as a main dish for dinner!

There are a few different processes you can use, but all involve making wrappers, the filling, and frying. I used only one skillet the whole time. Before frying, the ingredients are all cooked so you don’t need to fry them if frying is too much work for you. But in this recipe, the egg rolls have a wonderful crunchy texture outside and very tender vegetables texture inside which gives a great impression and makes the dish more tasty.

I hope this will be a new recipe for your dinner.

{Ingredients (8 pieces)}

8 Eggs

8 leaves Napa Cabbage

1 Onion

1 Carrot

8 pieces Baby Bella Mushroom (any kind is okay)

2 Tbsp. Pure Sesame Oil (total)

1 Tbsp. Cooking Sake

2 Tbsp. Soy Sauce

4 Tbsp. Flour

3 Tbsp. Corn Starch (total)

½ cup plus 2 Tbsp. water (total)

½ cup plus 2 Tbsp. Vegetable Oil (total)

½ tsp. Salt (total)

¼ tsp. Pepper

Here is my recipe in PDF: Vegetable Egg Roll