The Emperor's Spicy Egg Roll

Makes 8 egg rolls


  • 1 cup beansprouts
  • 2 stalks celery, chopped
  • ½ head cabbage, shredded (about 2 cups)
  • 1 cup shredded carrots (about 2 medium carrots)
  • 1 cup chopped habanero peppers
  • ½ cup chopped long green chiles or serrano peppers
  • ½ cup chopped jalapeño peppers
  • 3 tbsp dried Szechuan peppers, chopped
  • 2-4 tbsp hot sauce of choice (optional)
  • 1 egg + 1 cup water, beaten
  • 8 wonton or egg roll skins (6" - 7" squares)
  • 8-10 cups canola oil for frying

Suggested Garnishes

  • hot sauce of choice
  • sriracha chili sauce
  • Chinese hot mustard
  • edible gold leaf or dust


  1. Slowly heat oil in a large, heavy-bottomed stock pot to 400º
  2. In a large mixing bowl, toss together bean sprouts, hot peppers, celery, carrots and cabbage. Mix in 2-4 tbsp of your favorite hot sauce (if brave -- or crazy!)
  3. Lay wonton skin/eggroll wrapper on work surface like a diamond with the points facing North, East, South and West. With a pastry brush or with your finger, wet the Northern corner of the wrapper with the egg wash
  4. Place about ½ cup of filling on skin in the center in a rectangular fashion from East to West. Fold the Southern corner of the wrapper up and over the filling. Fold the East and West corners over the ends of the filling. Continue to roll up towards the Northern point. Press the wrapper to seal the seams. Repeat with remaining filling and wrappers
  5. Drop into heated oil (a couple at a time -- do not crowd the pot) and fry about 5 minutes, or until golden-brown
  6. Remove to a paper towel-lined plate to absorb excess oil
  7. Serve immediately with hot sauces or garnishes of choice (sprinkle with suggested gold dust to "guild the lilly!")