Homemade Vegetable Egg Roll Recipe You’ll Crave

Have you ever bitten into a perfectly crispy vegetable egg roll and wondered how hard it would be to make them at home? I promise you, it’s not hard at all! This vegetable egg roll recipe has been my go-to ever since I hosted my first homemade takeout night — we made a big batch of golden brown veggie egg rolls, and they disappeared faster than any store-bought version ever did.

If you’re looking for an easy appetizer or snack that’s crowd-pleasing, this is it. You’ll love how fresh the flavors are compared to frozen or restaurant takeout. I’ll walk you through everything: the crisp veggie filling, rolling them up nice and tight, frying them until golden brown (or baking, if you prefer!), and serving them with a tasty dipping sauce. Don’t worry if this is your first time making homemade vegetable egg rolls — I’ll show you step by step!

Why You’ll Love This Vegetable Egg Roll Recipe

• ✅ Crispy & Satisfying: They fry up golden brown with that classic crunchy bite.
• ✅ Better Than Takeout: Fresher and lighter than store-bought or frozen vegetable egg rolls.
• ✅ Kid-Friendly & Crowd-Pleasing: These veggie egg rolls disappear fast!
• ✅ Easy to Customize: Use what you have on hand — cabbage, carrots, green onion, you name it.
• ✅ Pantry Staples: Uses simple ingredients like soy sauce, sesame oil, and egg roll wrappers.

Ingredients You’ll Need

Here’s exactly what you’ll need to make these delicious vegetable egg rolls at home.

For the Veggie Filling:

• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts (optional, adds crunch)
• 4 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil (for cooking the filling)

For the Egg Rolls:

• 1 package egg roll wrappers (spring roll wrappers work too)
• 1 egg, beaten (to seal the wrappers)
• Vegetable oil, for frying

For Serving:

• Sweet chili sauce or soy dipping sauce
• Paper towels, for draining excess oil

Mini Tip:
Keep your egg roll wrappers covered with a damp paper towel while you work so they don’t dry out!

Ingredient Substitutions

Don’t stress if you don’t have every ingredient — these swaps work great:

• Napa Cabbage: Use regular green cabbage or even coleslaw mix for convenience.
• Bean Sprouts: Omit or swap for thinly sliced bell peppers for extra color.
• Soy Sauce: Use tamari or coconut aminos for a gluten-free option.
• Sesame Oil: Adds a nutty depth, but you can skip it if you don’t have any.
• Egg Roll Wrappers: Spring roll wrappers work, but they’re thinner and crisp up differently.

How to Make Vegetable Egg Rolls

Here’s how I make veggie egg rolls step by step. Don’t worry — you’ll get the hang of rolling them up tight!

1. Make the Filling (10 minutes)

• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
• Add garlic and ginger, sauté for 30 seconds until fragrant.
• Add shredded cabbage, carrots, bean sprouts, and green onions. Stir-fry for 3–4 minutes until veggies are softened but still crisp.
• Add soy sauce and sesame oil, stir to combine. Taste and adjust seasoning if needed.
• Remove from heat and let the mixture cool slightly.

2. Assemble the Egg Rolls (15 minutes)

• Lay an egg roll wrapper in a diamond shape on a clean surface.
• Spoon about 2–3 tablespoons of the veggie filling near the bottom corner.
• Fold the bottom corner over the filling, roll once, then fold in the sides.
• Brush the top corner with beaten egg, then roll tightly to seal. Repeat with remaining wrappers and filling.

3. Fry the Egg Rolls (5–7 minutes per batch)

• Heat 2–3 inches of vegetable oil in a large pot or deep skillet over medium-high heat until it reaches 350°F (175°C).
• Carefully fry the egg rolls in batches, turning occasionally, until golden brown and crispy — about 5–7 minutes.
• Remove with a slotted spoon and drain on a paper towel-lined baking sheet.

4. Serve & Enjoy!

• Serve warm with sweet chili sauce or your favorite dipping sauce. Enjoy that first crunchy bite!

Total Time: About 35–40 minutes

Expert Tips for Success

✅ Cool the Filling: Let the veggie filling cool a bit before rolling to avoid soggy wrappers.
✅ Seal Well: Don’t skip brushing the edges with egg — it keeps the rolls from popping open in the oil.
✅ Use Medium-High Heat: Too low and they’ll get greasy, too high and they’ll burn. 350°F is the sweet spot!
✅ Don’t Overcrowd the Pan: Fry in batches for even cooking.
✅ Keep Warm in the Oven: If making a large batch, keep cooked rolls warm on a baking sheet in a 200°F oven.

Variations & Add-Ons

These veggie egg rolls are so easy to make your own! Try one of these twists:

• Vegan Vegetable Egg Rolls: Skip the egg wash and use water to seal the wrappers.
• Baked Egg Rolls: Lightly brush with oil and bake on a parchment-lined baking sheet at 400°F for 15–20 minutes until golden.
• Air Fryer Egg Rolls: Brush with oil and air fry at 380°F for 10–12 minutes, flipping halfway through.
• Protein Add-In: Add crumbled tofu or cooked shrimp for extra protein.
• Flavor Boost: Add mushrooms, water chestnuts, or thin rice noodles for texture.

Serving Suggestions

• Serve with sweet chili sauce, soy dipping sauce, or spicy mustard.
• Pair with stir-fried noodles or fried rice for a full meal.
• Add to a party platter with potstickers and edamame.
• Sprinkle with sliced green onions and sesame seeds for a pop of color.

Storage & Reheating

Fridge: Store leftover cooked egg rolls in an airtight container for up to 3 days.

Freezer: Freeze uncooked egg rolls on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Fry straight from frozen — just add 1–2 minutes to the cook time.

Reheating: Reheat fried egg rolls in a 350°F oven for 10–12 minutes to keep them crispy.

Nutrition Information (per egg roll)

Approximate values:

• Calories: 150
• Protein: 4g
• Carbs: 18g
• Fat: 7g
• Fiber: 2g
• Sodium: 250mg

Prep, Cook & Total Time

Conclusion

I hope this easy vegetable egg roll recipe becomes a fun new favorite for your family! They’re crispy, flavorful, and so satisfying to make from scratch. Once you try homemade veggie egg rolls, you’ll never go back to store-bought. If you give them a try, let me know how they turned out — leave a comment, rate the recipe, or share your favorite filling combo. Happy rolling!

Vegetable Egg Roll Recipe

There’s nothing quite like biting into a crispy, golden brown vegetable egg roll that you made yourself! This easy vegetable egg roll recipe has become one of my favorite homemade appetizers — it’s crunchy, full of fresh veggies, and so much better than takeout. I still remember the first time I tried rolling my own at home for a cozy Friday night .

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 Servings

Course: Appetizer, Side Dish, Snack

Cuisine: Asian, Chinese

Calories: 150

Ingredients Method Notes

Ingredients

  

• For the Veggie Filling:
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts optional, adds crunch
• 4 green onions thinly sliced
• 2 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil for cooking the filling
• For the Egg Rolls:
• 1 package egg roll wrappers spring roll wrappers work too
• 1 egg beaten (to seal the wrappers)
• Vegetable oil for frying
• For Serving:
• Sweet chili sauce or soy dipping sauce
• Paper towels for draining excess oil

Method

 

1. Make the Filling (10 minutes)
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
3. Add garlic and ginger, sauté for 30 seconds until fragrant.
4. Add shredded cabbage, carrots, bean sprouts, and green onions. Stir-fry for 3–4 minutes until veggies are softened but still crisp.
5. Add soy sauce and sesame oil, stir to combine. Taste and adjust seasoning if needed.
6. Remove from heat and let the mixture cool slightly.
7. Assemble the Egg Rolls (15 minutes)
8. Lay an egg roll wrapper in a diamond shape on a clean surface.
9. Spoon about 2–3 tablespoons of the veggie filling near the bottom corner.
10. Fold the bottom corner over the filling, roll once, then fold in the sides.
11. Brush the top corner with beaten egg, then roll tightly to seal. Repeat with remaining wrappers and filling.
12. Fry the Egg Rolls (5–7 minutes per batch)
13. Heat 2–3 inches of vegetable oil in a large pot or deep skillet over medium-high heat until it reaches 350°F (175°C).
14. Carefully fry the egg rolls in batches, turning occasionally, until golden brown and crispy — about 5–7 minutes.
15. Remove with a slotted spoon and drain on a paper towel-lined baking sheet.
16. Serve & Enjoy!
17. Serve warm with sweet chili sauce or your favorite dipping sauce. Enjoy that first crunchy bite!

Notes

✅ Cool the Filling: Let the veggie filling cool a bit before rolling to avoid soggy wrappers.
✅ Seal Well: Don’t skip brushing the edges with egg — it keeps the rolls from popping open in the oil.
✅ Use Medium-High Heat: Too low and they’ll get greasy, too high and they’ll burn. 350°F is the sweet spot!
✅ Don’t Overcrowd the Pan: Fry in batches for even cooking.
✅ Keep Warm in the Oven: If making a large batch, keep cooked rolls warm on a baking sheet in a 200°F oven.