There’s something absolutely magical about homemade vegetable egg rolls – they’re crispy, golden, and bursting with fresh flavors that make any meal feel special. I’ve been making these for years, and I truly believe they’re the perfect appetizer or side dish for any occasion. Whether you’re hosting a dinner party or simply craving something delicious, this vegetable egg roll recipe will become your new favorite!
What I absolutely love about making egg rolls at home is that you have complete control over the filling. Store-bought versions can be heavy and overly greasy, but when you prepare them yourself, you can use fresh, quality ingredients and achieve that perfect balance of crispy exterior and tender, flavorful filling. The key to success is in the preparation – having all your ingredients prepped and ready before you start assembling makes the process so much smoother and more enjoyable.
These vegetable egg rolls are wonderfully versatile too. Serve them as an appetizer with sweet and sour sauce or a spicy sriracha dipping sauce, or pair them alongside your favorite Asian-inspired main course. I love serving them with lemon orzo or a crisp chickpea salad for a complete meal. The beauty of this recipe is that it’s both impressive enough for guests and simple enough for a weeknight dinner.
One of my favorite tips is to make these ahead of time. You can assemble them in the morning and keep them in the refrigerator until you’re ready to fry – they actually fry up even better when they’ve had time to set. For a healthier option, you can also bake them in the oven until they’re crispy and golden. The texture won’t be quite as decadent as the fried version, but they’re still absolutely delicious.
I’ve tested this recipe countless times, adjusting the vegetables and seasonings until I achieved the perfect flavor profile. The combination of cabbage, carrots, and green onions creates a wonderful textural variety, while the garlic and ginger add that signature Asian-inspired warmth. If you want to make these even more special, consider adding water chestnuts or mushrooms to the filling for extra depth and interest.
For more Asian-inspired cooking techniques, check out Serious Eats’ Asian cuisine guide. You might also enjoy learning about appetizer preparation methods from Bon Appétit to elevate your entertaining game. And if you’re interested in mastering wrapper techniques, The New York Times Cooking section has excellent resources on working with various dough wrappers.
These egg rolls are sure to become a staple in your kitchen. They’re crispy, satisfying, and absolutely bursting with fresh vegetable flavor. Your family and guests will be amazed that you made them from scratch!
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 3 green onions, finely chopped
- 1/2 cup mushrooms, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 12-16 egg roll wrappers
- Water for sealing
- Vegetable oil for frying (about 2-3 cups)
- Salt and white pepper to taste
- 1/4 teaspoon white pepper
Instructions
- Prepare all vegetables by shredding the cabbage and carrots, chopping the green onions, dicing the mushrooms, mincing the garlic, and mincing the fresh ginger. Having everything prepped and ready to go will make the assembly process smooth and efficient.
- In a large mixing bowl, combine the shredded cabbage, carrots, mushrooms, green onions, garlic, and ginger. Toss everything together gently but thoroughly to distribute all the ingredients evenly throughout the mixture.
- In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar until well combined. Pour this mixture over the vegetable mixture and toss gently until all vegetables are evenly coated with the seasoning. Taste and adjust seasonings with salt and white pepper as needed.
- Let the vegetable filling sit for 5 minutes to allow the flavors to meld and the vegetables to release some of their moisture. If the filling seems too wet after sitting, drain off any excess liquid that has accumulated at the bottom of the bowl.
- Lay one egg roll wrapper on a clean, dry surface in front of you, positioned like a diamond shape (one corner pointing toward you). Place about 2-3 tablespoons of the vegetable filling in the center of the wrapper, being careful not to overfill as this makes sealing difficult.
- Fold the corner closest to you up and over the filling, tucking it tightly underneath. Then fold the left and right corners in toward the center, pressing gently to seal them with a bit of water if needed.
- Fold the top corner down over everything and seal the entire seam by running your finger along it with a little water. Each egg roll should be tightly sealed with no gaps or openings where filling could escape during frying.
- Repeat the filling and rolling process with the remaining wrappers and filling until you’ve used everything. Place finished egg rolls on a plate or cutting board, seam-side down, without letting them touch each other.
- Heat vegetable oil in a deep skillet or wok to 350°F (175°C). You can test if the oil is ready by dropping a small piece of wrapper into it – it should sizzle immediately and turn golden within about 10 seconds.
- Carefully place 3-4 egg rolls into the hot oil, working in batches to avoid crowding the pan. Fry for 2-3 minutes until the bottom is golden brown and crispy.
- Using tongs or a slotted spoon, carefully flip each egg roll over and fry the other side for another 2-3 minutes until it’s equally golden brown and crispy all over.
- Remove the cooked egg rolls from the oil with tongs or a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Let them cool for just a minute or two before serving.
- Repeat the frying process with the remaining batches of egg rolls, maintaining the oil temperature at 350°F throughout the cooking process. Be careful not to let the temperature drop too much between batches.
- Serve the warm, crispy egg rolls immediately with your choice of dipping sauce such as sweet and sour sauce, spicy sriracha mayo, or a simple mixture of soy sauce and rice vinegar.
Pro Tips
Wrapper Wisdom: Egg roll wrappers are typically found in the produce section of your grocery store near the tofu and refrigerated Asian ingredients. They’re different from wonton wrappers, which are smaller and thinner. Make sure you’re using the correct type for the best results. Keep unused wrappers covered with a damp towel to prevent them from drying out while you work.
Oil Temperature Matters: Maintaining the correct oil temperature is crucial for achieving that perfect crispy exterior without absorbing too much oil. If the temperature is too low, the egg rolls will absorb excess oil and become greasy. If it’s too high, they’ll brown too quickly before the inside cooks through. Use a deep-fry or candy thermometer for accuracy.
Filling Variations: Feel free to customize the filling based on what you have on hand or your personal preferences. Consider adding shredded cooked chicken or shrimp for a protein boost, water chestnuts for extra crunch, or a splash of sesame oil for deeper flavor. You can also add a small amount of cooked rice to stretch the filling further.
Healthier Baking Option: If you prefer to bake your egg rolls instead of frying them, preheat your oven to 400°F, place the egg rolls seam-side down on a parchment-lined baking sheet, lightly brush them with vegetable oil, and bake for 12-15 minutes until golden and crispy. They won’t be quite as indulgent as the fried version, but they’re still delicious and have significantly less oil.
Dipping Sauce Suggestions: Mix sweet chili sauce with mayo for a creamy option, combine soy sauce with rice vinegar and a touch of sesame oil for something simple and classic, or make a spicy sriracha mayo by mixing sriracha with mayo and a squeeze of lime juice. You can also use store-bought sweet and sour sauce if you’re short on time.
Storage and Reheating: Leftover cooked egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for 5-8 minutes to restore their crispiness, or pop them in the air fryer at 380°F for 4-5 minutes. While they’re best enjoyed fresh, reheated egg rolls are still delicious.
Serving Suggestions: Serve these as part of an Asian-inspired appetizer spread alongside other dishes like garlic shrimp scampi or a fresh salad. They also pair beautifully with rice dishes and stir-fries for a complete meal experience.