Vegetable Egg Rolls

Making egg rolls at home is simpler than you might think, and the result is far superior to most takeout versions. These homemade vegetable egg rolls are golden, crispy, and packed with a savory mix of fresh veggies, all wrapped up in a crunchy shell. With minimal ingredients and easy steps, this recipe is perfect for appetizers, party snacks, or even a light meal.

Why You’ll Love This Recipe

These vegetable egg rolls are incredibly flavorful thanks to the combination of sesame oil, ginger, garlic, and soy sauce. They’re also vegetarian-friendly, easy to customize, and made with simple pantry staples. The crisp exterior gives way to a tender, seasoned vegetable filling that’s both comforting and satisfying. Whether you’re looking to impress guests or just want a homemade version of your favorite restaurant snack, these egg rolls deliver.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 6-inch square egg roll wrappers (approximately)

• Cooking oil such as vegetable oil or peanut oil

Filling:

• 1 1/2 tablespoons sesame oil

• 1 tablespoon ginger, peeled and minced

• 1 tablespoon garlic, minced

• 4 cups shredded cabbage

• 2 cups carrot, julienned

• 4 scallions, finely chopped

• 1 1/2 teaspoon soy sauce

• 1 teaspoon sugar

• 1/8 teaspoon salt

• 1/8 teaspoon ground white pepper

Directions

1. Heat sesame oil in a pan over medium heat. Add ginger and garlic, and cook for 1 minute until fragrant.

2. Add cabbage, carrot, and scallions. Cook for 4-5 minutes until vegetables are tender.

3. Stir in soy sauce, sugar, salt, and white pepper. Cook for 1 more minute. Turn off the heat and transfer the filling to a bowl. Let it cool for about 10 minutes.

4. Place an egg roll wrapper diagonally on a flat surface. Add about 2 tablespoons of the filling to the center.

5. Fold the bottom edge over the filling, then roll tightly to the center. Fold both sides in and continue rolling until the top corner is reached.

6. Wet the top corner with a bit of water to seal. Place on a plate with the seam side down. Repeat with the remaining filling.

7. Heat about ½ inch of oil in a large pan over high heat.

8. Carefully add a few egg rolls to the hot oil and fry for 1-2 minutes on each side, or until golden brown.

9. Remove from the oil and place on a paper towel-lined plate to drain.

10. Serve hot with your favorite dipping sauce.

Servings and timing

Yield: 12 egg rolls
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

• Add protein: Mix in cooked shrimp, ground chicken, or tofu to the filling.

• Spice it up: Add chili flakes or a dash of hot sauce for a little heat.

• Different veggies: Try mushrooms, bell peppers, or bean sprouts for added texture and flavor.

• Baked version: Bake egg rolls at 400°F for 15–20 minutes, flipping halfway through, for a lighter version.

• Air fryer method: Air fry at 380°F for 10–12 minutes, flipping once, until crispy.

Storage/Reheating

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, use the oven or air fryer to restore their crispness. Avoid microwaving, as it can make the wrappers soggy. Freeze uncooked egg rolls on a tray until solid, then transfer to a freezer bag. Cook from frozen by adding a few extra minutes to the cooking time.

FAQs

What dipping sauce goes well with vegetable egg rolls?

Sweet chili sauce, soy sauce with a splash of rice vinegar, or a garlic hoisin dip pair wonderfully with these egg rolls.

Can I make these egg rolls ahead of time?

Yes, you can assemble the egg rolls a few hours ahead and keep them covered in the refrigerator until ready to fry.

Can I freeze cooked egg rolls?

Yes, freeze them in a single layer, then store in a freezer-safe bag. Reheat in the oven or air fryer until hot and crispy.

Are egg roll wrappers vegan?

Most store-bought egg roll wrappers are vegan, but always check the label to confirm.

What’s the best oil for frying egg rolls?

Neutral oils with a high smoke point like vegetable, canola, or peanut oil work best.

How do I prevent the egg rolls from getting soggy?

Make sure the filling has cooled before rolling and avoid overstuffing. Also, drain the egg rolls on paper towels after frying.

Can I bake these instead of frying?

Yes, brush them lightly with oil and bake at 400°F for 15–20 minutes, flipping halfway through.

Can I air fry them?

Absolutely. Air fry at 380°F for about 10–12 minutes, turning halfway through, until golden and crispy.

How do I keep egg rolls crispy after cooking?

Place them on a wire rack instead of a plate to allow steam to escape, preventing sogginess.

What’s the difference between egg rolls and spring rolls?

Egg rolls have a thicker wrapper and are usually fried, while spring rolls often use a thinner wrapper and can be fried or served fresh.

Conclusion

Homemade vegetable egg rolls are a delicious and satisfying appetizer that’s easy to make and packed with fresh flavors. Whether fried, baked, or air-fried, they’re sure to become a go-to snack or party favorite. Try them once, and you’ll never want takeout again.