◦Egg Rolls◦

Egg rolls have a long-standing history in Asian culture, symbolizing a new beginning and as it’s the

Lunar New Year and we are celebrating with delicious egg rolls and a nice glass of Maddalena Riesling!



¼ cup canola oil (divided in half)

8 cups Napa cabbage, sliced thinly

2 cloves garlic, minced

2 carrots thinly sliced (or 1 small bag of carrot shavings)

1 cup on thinly diced mushrooms (optional)

¼ cup low sodium soy sauce

2 tbsp mirin

2 tsp sesame oil

2 tbsp cornstarch

24 8” square egg roll wrappers

*Canola oil for frying



  1. Add half the canola oil to a large heavy skillet on medium high heat. Cook Napa cabbage for 8-10 minutes, stirring frequently until almost all the liquid has cooked off.
  2. Add in the garlic, carrots, and mushrooms. Cook for 1 minute while stirring.
  3. Add mirin, soy sauce, and sesame oil, then continue stirring for 1 more minute. Once done, let cool completely.
  4. Mix cornstarch with two tablespoons of water in a small bowl.
  5. Layout the egg roll wrapper, brush cornstarch slurry around the edges to moisten and add about 2 tbsp of filling in a long rectangle shape diagonally across the square. Wrap and roll tightly (image below).
  6. Heat 3 inches of canola oil in a deep-frying pan or wok to 325 degrees. Fry egg rolls until golden brown.




Cheers to the Sweet Life! 

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