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.
Ingredients
Scale
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)
Instructions
- 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.
- Prepare wrappers: Lay out egg roll wrappers in batches. Place about 1/3 cup of the cabbage filling in the center of each wrapper.
- 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.
- Set aside: Place the rolled egg rolls on a flat surface without stacking to prevent sticking.
- 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.
- 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.
- 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
