Eggrolls are probably the undisputed guilty pleasure of take-out Chinese food. Deep-fried, with bubbly skins and who knows what inside, they’re the kind of thing that you eat and then immediately regret after (both because of the calories, and because your stomach hates you). True or false?

If you answered ‘true’, this giant pile of vegetables would like to have a word with you.

I’m not saying that horrible-for-you eggrolls don’t exist. Of course they do, and they are, in their own fashion, glorious. These, on the other hand – these have two kinds of mushrooms, carrots, napa cabbage, and bean sprouts (and/or rice noodles). They get their flavor the honest way, from a generous dose of aromatics like ginger, garlic, and scallions. They’re shallow-fried in less than half an inch of oil. But when you dip them in hoisin, hot mustard, and sriracha, trust me, you won’t feel like you’re missing out on the grease.

This recipe has a fair amount of chopping and cooking and rolling and frying. It takes a while, but it makes a lot of eggrolls, usually around 25, and I find that 3 makes a perfect lunch or light dinner for one person. I recommend that you fry them all, then freeze however many you don’t need and rewarm them at will in a 350 degree oven for ten minutes. I used to freeze them before frying, but I haven’t noticed a quality difference.

Need a primer on how to roll a spring roll? There’s a great one at Steamy Kitchen, although I have no clue why hers are perfectly round and mine always end up kind of rectangular. I suspect it has to do with her years of practice.