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Vegetable Egg Roll Recipe

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 .
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.