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Credit: Tomer Branson

  • 1 package of cigar sheets

  • 1 package of bean noodles, ready to eat, according to the manufacturer's instructions

  • 3 cloves of garlic

  • 1 small onion, chopped

  • 1 tablespoon ginger, grated

  • 2 carrots, cut into thin strips

  • 1/2 small green cabbage, cut into thin strips

  • 1 cup thick sprouts

  • 1 cup of chopped mushrooms

  • 4 spring onions, chopped

  • 3 tablespoons of soy sauce

  • 1 tablespoon sesame oil

  • Salt and pepper, to taste

  • For gluing the egg rolls, a mixture of 1 tablespoon of flour and 2 teaspoons of water

  • Vegetable oil for frying


  • In a pan with a little olive oil, fry the onions, garlic, and ginger for several minutes until the onion  becomes transparent (be careful that the garlic does not burn). Add the carrot and cabbage and fry for another two minutes.

  • Remove from the heat, add the sprouts, mushrooms, and spring onions and mix. Add the bean noodles, soy sauce, and sesame oil. Add salt and pepper to taste.

  • Heat a deep pan with oil.

  • To prepare the egg roll: open the sheet of dough and place a heaping spoonful of the vegetable mixture in the center. Fold the two outer sides inward and roll the leaf, so that the shape of a cylinder is obtained with its edges folded into it. Using the prepared flour and water mixture, glue the edge of the leaf so that it closes well and does not open during frying.​

  • Fry the egg rolls in the deep pan for about two minutes on each side, until the entire egg roll is brown.

  • Remove the roll to a plate with absorbent paper and wait for it to cool down.

  • It is recommended to serve with sweet-and-sour sauce dip.

  • Enjoy your meal!

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