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Test Kitchen Approved

Stir-Fry Egg Rolls

Recipe By Miranda Barnett, Savory Spice Test Kitchen


24 egg rolls

Prep Time

20 Minutes

Cooking Time

12 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

All the ease of a stir-fry recipe with the crispy, portable payoff of egg rolls! Sweet Sesame Stir-Fry seasoning adds a sweet and umami pop to a medley of fresh veggies. Serve up with Tingly Szechwan Chile Crisp for a full flavor experience.


For sauce:

2 Tbsp. rice vinegar

1 1/2 Tbsp. soy sauce

1 Tbsp. sesame oil

2 tsp. granulated sugar

For filling:

2 Tbsp. vegetable oil

8 oz. shiitake mushrooms, thinly sliced

3 carrots, cut into matchsticks

1 orange bell pepper, destemmed, deseeded, and cut into matchsticks

Chile pepper such as pasilla, poblano, or Serrano, destemmed, deseeded, and cut into matchsticks

1/4 head green cabbage, thinly sliced

8 baby bok choy, thinly sliced

1 bunch scallions, sliced

To wrap:

24 (4-inch) square egg roll wrappers

1 egg, beaten

To fry:

Vegetable oil

Savory Spice ingredients in this recipe

  • Sweet Sesame Stir-Fry Veggie Shaker

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Step 1: Mix sauce

In a small bowl, add rice vinegar, soy sauce, sesame oil, Sweet Sesame Stir-Fry, and sugar and whisk to combine. Set aside.

Step 2: Stir-fry filling

In a wok, heat vegetable oil over medium-high heat. Add mushrooms and stir-fry for 1 min. Add carrots, bell pepper, and chile pepper. Stir-fry for 2 min. Add cabbage and bok choy and stir-fry for 1 min. Add reserved sauce and stir-fry for 1 min. Transfer mixture to a large bowl and mix in scallions. Cover with plastic wrap and chill for 1 hour unil mixture is cool.

Step 3: Wrap egg rolls

Place an egg roll wrapper on a flat surface with one corner pointing towards you. Lightly brush the edges of the wrapper with beaten egg. Place 2 Tbsp. of filling in the middle of the wrapper and fold the corner closest to you over the filling and pull back to make a tight roll. Fold the side corners toward the center and roll forward until you have a neat egg roll. Repeat with remaining wrappers. Avoid stacking filled rolls because the wrappers will begin to stick together.

Step 4: Fry egg rolls

In a medium Dutch oven, heat 2 inches of vegetable oil to 350 degrees. Use tongs to place 3 egg rolls seam-side down in oil. Fry for 3 min. until bottom of egg roll is golden brown. Flip egg rolls and fry second side for 3 min. Remove egg rolls from oil and set on a wire rack to drain excess oil. Serve hot with your favorite dipping sauce.