Homemade Vegetable Egg Rolls from Louies Modern

Chef Joey Egan, Louies Modern

Serves 4 as an appetizer


1 small head of Napa cabbage

2 carrots

3 shiitake mushrooms

1 bunch of scallion

¼ bunch of cilantro

Egg roll wrappers 12

2 eggs

Canola oil for frying

Duck sauce for serving

Chinese Mustard for serving


In a large heavy bottom pot, and a candy thermometer to tell the temperature, begin heating the oil to 350 degrees. Using a mandolin or sharp knife, shred the cabbage very thin and place in a mixing bowl. Next, using the julienne attachment on the mandolin or a cheese grater, shred carrots very thin and add to the cabbage. Remove stems from mushrooms and slice very thin, then add to the cabbage mixture. Slice scallions ¼” thick and rough chop cilantro and add to the cabbage mixture. Combine all ingredients well. Mix the eggs with 2 tablespoons of water in a small bowl. Lay out the egg roll wrappers on a flat surface with one of the points pointing towards you. Divide the cabbage mixture, horizontally from one corner of the wrapper to the other, evenly between the 12 wrappers. Pull the corner closest to you over the cabbage mixture and pull back towards you gently to keep the roll tight. Next fold the corners in from the sides. Using a small pastry brush or your finger, brush the top corner of the egg roll with the egg wash mixture and continue rolling the egg roll to seal it. Finally deep fry the egg rolls for about 1 - 1 ½ minutes until the outside is lightly browned and crispy. Serve with Duck Sauce and Chinese mustard.