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 .
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
Instructions
- 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.
- 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.
- 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.
- Serve & Enjoy!
- 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.
✅ 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.