Crispy, golden veggie egg rolls are the ultimate appetizer that’ll have everyone at your table asking for the recipe! There’s something absolutely magical about biting into a perfectly fried egg roll—that satisfying crunch followed by a burst of savory, slightly sweet vegetables. I’ve been making these for years, and I’m thrilled to share my foolproof method with you today.
These aren’t your takeout-style egg rolls, though they’re definitely just as good, if not better. This homemade version lets you control every ingredient, ensuring you get the freshest vegetables and the perfect wrapper-to-filling ratio. The key to achieving that restaurant-quality crispness is all in the technique, and I’m going to walk you through every single step.
What makes this recipe truly special is the combination of fresh cabbage, carrots, and a touch of ginger that gives these egg rolls their distinctive flavor. Unlike some recipes that rely too heavily on soy sauce, this version strikes the perfect balance between savory and slightly sweet. The filling comes together quickly, and you can even make it ahead of time, which makes these perfect for entertaining or meal prep.
I love serving these with a homemade sweet and sour sauce or a simple soy dipping sauce. They’re perfect as an appetizer for a dinner party, a fun lunch option, or even as a snack when you’re craving something crispy and satisfying. Pair them with a creamy sauce or keep it traditional with duck sauce—either way, you absolutely cannot go wrong.
One of my favorite things about this recipe is how adaptable it is. While I’ve included my favorite vegetable combination, you can absolutely swap in different veggies based on what you have on hand or what you prefer. Bell peppers, water chestnuts, or even mushrooms work beautifully. If you’re looking to add some protein, a shrimp variation is absolutely delicious.
The technique for rolling these is simpler than you might think, and after your first batch, you’ll be a pro. The most important part is not overfilling them—this prevents them from bursting open during frying. I always position my ingredients in the lower third of the wrapper, fold the sides in, and then roll tightly. It becomes second nature after a few tries!
If you want to make these even easier, you can prepare the filling the night before and store it in an airtight container in the refrigerator. You can also roll them ahead and freeze them on a baking sheet before transferring to a freezer bag. Frozen egg rolls actually fry beautifully—just add a minute or two to the cooking time.
For the frying technique, I recommend using a deep-fry thermometer to ensure your oil reaches the perfect temperature. If the oil isn’t hot enough, your egg rolls will become greasy and soggy. If it’s too hot, the outside will burn before the inside cooks through. The sweet spot is usually around 350-375°F.
I also want to mention that while deep-frying gives you that authentic crispy texture, you can absolutely bake these if you prefer a lighter option. Simply brush them with a bit of oil and bake at 400°F for about 20-25 minutes until they’re golden and crispy. They won’t be quite as decadent as fried ones, but they’re still absolutely delicious and a great weeknight option.
Whether you’re a seasoned cook or someone trying this for the first time, I promise you’re going to nail this recipe. The combination of fresh ingredients, proper technique, and a little bit of love is all you need to create egg rolls that rival any restaurant version. Your family and friends are going to be so impressed!
For more Asian-inspired appetizer ideas, check out my favorite party starters and learn how to elevate your entertaining game. And if you’re planning a full meal, consider pairing these with a comforting main course or a fresh chickpea salad for balance. Let’s get rolling!
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup diced celery
- 2 green onions, thinly sliced
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon white pepper
- 12 egg roll wrappers (thawed if frozen)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)
- Oil for frying (vegetable or peanut oil)
- Salt to taste
Instructions
- Prepare all your vegetables by shredding the cabbage and carrots, dicing the celery, and slicing the green onions. Mince the fresh ginger and garlic. Having everything prepped and ready to go will make the next steps much smoother.
- In a large mixing bowl, combine the shredded cabbage, carrots, celery, and green onions. Toss these vegetables together gently to distribute them evenly.
- Add the minced ginger and garlic to the vegetable mixture, stirring well to combine. These aromatic ingredients are essential for that authentic egg roll flavor.
- Drizzle the soy sauce, sesame oil, and rice vinegar over the vegetables. Sprinkle with white pepper and a pinch of salt. Mix everything together thoroughly, making sure every vegetable is coated with the seasonings.
- Taste the filling and adjust the seasonings as needed. You want a nice balance of savory, slightly sweet, and aromatic flavors. Remember that the flavors will intensify slightly as the egg rolls cook.
- Let the filling sit for about 5 minutes to allow the vegetables to release some moisture and the flavors to meld together.
- Pat the filling gently with paper towels to remove any excess moisture. This step is crucial—excess moisture can make your egg rolls soggy.
- Remove the egg roll wrappers from the package and place them on a clean, dry surface. Keep the stack covered with a damp towel to prevent them from drying out.
- Create your cornstarch slurry by mixing cornstarch with water in a small bowl. This will be your ‘glue’ for sealing the egg rolls.
- Take one wrapper and place it on your work surface in a diamond orientation (one corner pointing toward you).
Place about 2-3 tablespoons of filling in the lower third of the wrapper, leaving about 1/2 inch of space from the edges.
- Fold the bottom corner of the wrapper up and over the filling, tucking it in tightly. Press gently to secure the filling.
- Fold the left and right corners in toward the center, creating an envelope shape. Make sure these folds are tight and secure.
- Roll the egg roll away from you, keeping the sides folded in as you roll. When you reach the top corner, brush it lightly with the cornstarch slurry.
- Finish rolling and press gently to seal. The cornstarch mixture will help the wrapper stick together. Place the completed egg roll on a plate, seam-side down.
- Repeat the rolling process with the remaining wrappers and filling until you have completed all twelve egg rolls. If you’re not frying them immediately, cover them with a damp towel to prevent drying.
- Pour oil into a deep pot or wok to a depth of about 3 inches. Heat the oil to 350-375°F, using a deep-fry thermometer to monitor the temperature. This temperature range is crucial for achieving crispy exteriors without burning.
- Working in batches of 3-4 egg rolls at a time (don’t overcrowd the pot), carefully place them into the hot oil. They should sizzle immediately when they hit the oil.
- Fry the egg rolls for about 2-3 minutes until they turn golden brown, turning them halfway through cooking to ensure even browning on all sides.
- Using a slotted spoon or spider skimmer, carefully remove the cooked egg rolls from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- Allow the egg rolls to cool for about 2-3 minutes before serving. This cooling time allows them to set up and become extra crispy.
- Serve the egg rolls while they’re still warm, alongside your favorite dipping sauce such as sweet and sour sauce, duck sauce, or soy sauce mixed with a touch of sriracha.
Pro Tips
Freezer Friendly: If you have leftovers, store cooled egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and bake at 350°F for about 8-10 minutes until they’re warmed through and crispy again.
Oil Temperature Matters: Investing in a reliable deep-fry thermometer is one of the best kitchen purchases you can make. Oil that’s too cool results in greasy, soggy egg rolls, while oil that’s too hot burns the wrapper before the filling cooks through.
Wrapper Options: Egg roll wrappers are different from wonton wrappers—they’re larger and thicker. You can find them in the Asian foods section of most grocery stores. If you can only find wonton wrappers, you can use them, but you’ll get smaller egg rolls and may need to adjust the filling amount.
Vegetable Variations: Feel free to customize your filling with vegetables you love. Water chestnuts, bell peppers, mushrooms, bamboo shoots, or bok choy all work wonderfully. Just make sure to pat dry any vegetables with high water content.
Protein Addition: For a heartier version, add 1/2 cup of cooked shrimp or diced cooked chicken to the filling. You can also add a tablespoon of oyster sauce for deeper umami flavor.
Baking Alternative: If you prefer to bake instead of fry, brush the rolled egg rolls lightly with oil and place them seam-side down on a parchment-lined baking sheet. Bake at 400°F for 20-25 minutes until golden and crispy, turning halfway through.
Dipping Sauce Ideas: Mix sweet and sour sauce with a touch of sriracha for a spicy kick, or combine soy sauce with rice vinegar and a drop of sesame oil for a lighter option.
Serving Suggestions: These are perfect for appetizer platters, party spreads, or casual weeknight dinners. They pair beautifully with fried rice, noodle dishes, or fresh Asian salads.