1: Prepare the Vegetable Filling

1. Chop and Prepare Ingredients: To begin, finely shred the cabbage, grate the carrots, and chop the mushrooms. After that, slice the green onions and rinse the bean sprouts thoroughly. Once everything is prepped, set the ingredients aside for easy access during cooking.
2. Heat the Pan: Next, heat a tablespoon of sesame oil in a large skillet or wok over medium heat. Allow the oil to warm up for a minute so it’s ready for the aromatics.
3. Sauté Aromatics: Then, add the minced garlic and grated ginger to the pan. Stir them constantly for about 30 seconds, just until they become fragrant. This step enhances the flavor base of the filling.
4. Cook the Vegetables: Afterward, toss in the shredded cabbage, grated carrots, bean sprouts, mushrooms, and sliced green onions. Stir-fry everything together for 3–5 minutes, making sure the vegetables soften slightly while still retaining a bit of crunch.
5. Add Seasonings: Once the vegetables are cooked, mix in the soy sauce, rice vinegar, and a dash of white pepper. At this point, taste the mixture and adjust the salt to your liking. If the filling appears too wet, sprinkle in a bit of cornstarch and stir until the excess moisture is absorbed.
6. Cool the Filling: Finally, transfer the cooked filling to a bowl and let it cool completely. This step is essential to prevent soggy wrappers when assembling the egg rolls later.

2: Assemble the Egg Rolls

1. Prepare the Workspace: To start, place an egg roll wrapper on a clean surface, ensuring one corner is pointing toward you (like a diamond). This positioning makes folding easier later on.
2. Add the Filling: Next, spoon 2–3 tablespoons of the cooled filling into the center of the wrapper. Carefully shape it into a horizontal line to ensure the filling is evenly distributed, which will help with rolling.
3. Fold and Seal:
   • First, fold the bottom corner over the filling, tucking it tightly to keep everything secure.
   • Then, fold the sides inward toward the center, creating a neat rectangle.
   • Finally, roll the wrapper upward, sealing the top edge with either a dab of beaten egg or a cornstarch slurry to hold everything together firmly.
4. Repeat: Continue this process with the remaining wrappers. Be sure to place each finished egg roll seam-side down on a tray to prevent them from unrolling. With each step, your rolls will look more uniform and ready for cooking!

3: Choose Your Cooking Method

1: Deep-Frying

1. Heat Oil: To start, heat 2–3 inches of vegetable oil in a deep pan or skillet until it reaches 350°F (175°C). It’s important to use a thermometer to maintain the proper temperature throughout cooking.
2. Cook the Rolls: Once the oil is ready, carefully lower 3–4 rolls into the pan. Turn them occasionally to ensure even cooking. Fry for 3–5 minutes, or until the rolls turn a beautiful golden brown.
3. Drain: After frying, remove the rolls from the oil and place them on a wire rack or paper towels. This step helps drain excess oil, keeping the rolls crispy and light.

2: Baking

1. Preheat Oven: First, set your oven to 400°F (200°C) to ensure it’s hot and ready when it’s time to bake.
2. Prepare the Baking Tray: Meanwhile, line a baking tray with parchment paper to prevent sticking and lightly grease it with cooking spray.
3. Bake the Rolls: Arrange the rolls seam-side down on the prepared tray, leaving a little space between each one. Brush the tops lightly with oil or an egg wash to promote browning. Then, bake for 15–20 minutes, flipping them halfway through to ensure they bake evenly on all sides. Continue until the rolls are golden and crisp.

3: Air-Frying

1. Preheat Air Fryer: To begin, set your air fryer to 375°F (190°C). Allow it to preheat for a few minutes to ensure even cooking.
2. Arrange Rolls: Next, place the egg rolls in a single layer inside the air fryer basket. Be sure to lightly coat the rolls with cooking spray for extra crispiness.
3. Cook: Finally, air-fry the rolls for 10–12 minutes, shaking the basket halfway through to promote even browning. When they’re crispy and golden, they’re ready to serve!