Homemade Vegetable Egg Rolls Recipe

Introduction

Enjoy crispy, golden homemade vegetable egg rolls filled with a flavorful mix of cabbage and carrots. This easy recipe delivers a delicious appetizer or snack perfect for any occasion.

Ingredients

• 2 teaspoons sesame oil
• 2 (16 oz) bags coleslaw mix (shredded cabbage and carrots)
• 1 tablespoon soy sauce
• 1 tablespoon seasoned rice vinegar (substitute distilled white vinegar if needed)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 green onion, chopped
• 1 lb egg roll wrappers
• 1 cup water
• 2-3 cups vegetable oil, for frying (enough to fill pan 1-2 inches deep)

Instructions

1. Step 1: Heat 2 teaspoons of sesame oil in a large skillet over medium heat.
2. Step 2: Add the coleslaw mix, soy sauce, vinegar, garlic powder, ginger powder, and chopped green onion to the skillet. Sauté for 5-8 minutes until the cabbage softens, stirring occasionally. Avoid overcooking to prevent a mushy texture after frying.
3. Step 3: Lay out the egg roll wrappers in batches. Place about 1/3 cup of the cabbage filling in the center of each wrapper.
4. Step 4: Brush the edges of the wrapper with water, then roll it up like a burrito, ensuring all edges are sealed tightly.
5. Step 5: Set the rolled egg rolls aside on a tray without stacking, to prevent sticking.
6. Step 6: Heat vegetable oil in a cast iron skillet or heavy Dutch oven over medium-high heat until it reaches roughly 350°F (use a candy thermometer if possible).
7. Step 7: Carefully place 4-6 egg rolls at a time into the hot oil. Adjust the heat to maintain the temperature around 350°F.
8. Step 8: Fry for 5-8 minutes, turning occasionally so the egg rolls become crispy and evenly golden on all sides.
9. Step 9: Transfer the cooked egg rolls to a wire rack to cool slightly and keep them crispy.

Tips & Variations

• Use a candy thermometer to maintain the oil temperature for perfectly crispy egg rolls.
• Try adding finely chopped mushrooms or shredded carrots to the filling for extra texture.
• For a healthier version, bake the egg rolls at 400°F for 15-20 minutes, turning halfway.
• Serve with your favorite dipping sauce such as sweet chili sauce or soy sauce mixed with a touch of rice vinegar.

Storage

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in a 375°F oven for 10 minutes or in an air fryer for a few minutes to restore crispiness. Avoid microwaving to prevent soggy wrappers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can make the vegetable filling up to a day ahead and refrigerate it. Make sure to bring it to room temperature before wrapping the egg rolls.

What if I don’t have egg roll wrappers?

Spring roll wrappers or even wonton wrappers can be used as substitutes, though the texture and size will differ slightly. Adjust the filling quantity accordingly.

Homemade Vegetable Egg Rolls Recipe

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★★★★★

4.5 from 138 reviews

• Author: Hugo
• Total Time: 30 minutes
• Yield: Approximately 20 egg rolls 1x
• Diet: Vegetarian

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Description

Crispy and flavorful homemade vegetable egg rolls filled with sautéed cabbage and carrots, seasoned with soy sauce, garlic, and ginger, then fried to golden perfection. A delicious appetizer or snack that’s easy to make from scratch.

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Ingredients

Scale 1x2x3x

Filling

• 2 teaspoons sesame oil
• 2 (16oz) bags coleslaw mix (shredded cabbage and carrots)
• 1 tablespoon soy sauce
• 1 tablespoon seasoned rice vinegar (or distilled white vinegar)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 green onion, chopped

Wrapping and Frying

• 1 lb egg roll wrappers
• 1 cup water (for sealing wrappers)
• 2–3 cups vegetable oil (for frying, enough for 1–2 inches of oil in the pan)

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Instructions

1. Heat oil and sauté vegetables: Heat 2 teaspoons of sesame oil in a large skillet over medium heat. Add the coleslaw mix, soy sauce, vinegar, garlic powder, ginger powder, and chopped green onion. Sauté for 5-8 minutes, stirring occasionally, until the cabbage softens but is not mushy.
2. Prepare wrappers: Lay out egg roll wrappers in batches. Place about 1/3 cup of the cabbage filling in the center of each wrapper.
3. Roll egg rolls: Brush the edges of the wrappers with water. Roll them up tightly like a burrito, ensuring all edges are sealed to prevent filling from leaking.
4. Set aside: Place the rolled egg rolls on a flat surface without stacking to prevent sticking.
5. Heat oil for frying: Heat 2-3 cups of vegetable oil in a cast iron skillet or heavy Dutch oven over medium-high heat until the oil reaches approximately 350°F (175°C). Use a candy thermometer to monitor the temperature.
6. Fry egg rolls: Carefully add 4-6 egg rolls at a time into the hot oil. Maintain the oil temperature at around 350°F by adjusting the heat. Fry for 5-8 minutes, turning occasionally to ensure all sides become crispy and golden brown.
7. Drain and cool: Remove the egg rolls with a slotted spoon and place them on a wire rack to cool. This helps keep them crispy.

Notes

• Do not overcook the cabbage during sautéing to avoid mushy texture inside the egg rolls.
• Brush the edges of the wrappers with water to ensure they seal properly and don’t open while frying.
• Use a thermometer to maintain the correct frying temperature for crispy, non-greasy egg rolls.
• Do not stack egg rolls before frying or after rolling to prevent them from sticking together.
• Vegetable oil works well for frying due to its high smoke point.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Asian

Keywords: vegetable egg rolls, homemade egg rolls, vegetarian appetizer, crispy egg rolls, fried egg rolls, Asian appetizer, easy egg rolls