Vegetable Egg Rolls Recipe
Vegetable Egg Rolls are easy to make and much better than take out or frozen. Stuffed with veggies and spices then fried until golden and crispy, these homemade vegetarian egg rolls will be your new favorite snack.
Serve these crunchy veggie egg rolls with a tangy sweet and sour sauce (recipe included) for dipping, or add some horseradish to my Honey Mustard Sauce for a spicy mustard.
Table of Contents
Why We Love This Recipe For Vegetable Egg Rolls
- Egg rolls are much easier to make than you might think! Cook the cabbage filling, wrap in egg roll wrappers, then fry until golden. Easy peasy!
- Homemade vegetable egg rolls taste better. Skip the take out and the frozen food aisle and make this tasty appetizer at home. Using fresh ingredients tastes better and is better for you, too.
- Prep Ahead – Prepare the egg rolls a day ahead of time and refrigerate until you’re ready to fry them.
Ingredients For Vegetable Egg Rolls
- Egg Roll Wrappers – These should be easy to find in the deli or refrigerated foods section of your grocery store. There is often a vegan option available as well.
- Coleslaw Mix – This simple shortcut can save a lot of time, but you can also buy and shred your own cabbage and carrots.
- Soy Sauce – I highly recommend a low sodium variety so you can keep these from being too salty.
- Rice Vinegar – Find this in the Asian foods section; keep it in your fridge and it will last for up to 5 years.
- Seasonings – Garlic Powder, Ground Ginger, and Ground Cloves.
- Vegetable Oil – Or another neutral cooking oil.
- Sweet and Sour Sauce (for serving) – Pineapple Juice, Brown Sugar, Ketchup, Red Pepper Flakes, Rice Vinegar, and Soy Sauce.
How To Make Vegetable Egg Rolls
Be sure to check the recipe card below for full ingredients & instructions.
- In a large skillet over medium heat, cook down the cabbage and green onion with rice vinegar, soy sauce and spices until the cabbage is softened.
- Lay out an egg roll wrapper on a flat surface and place a small spoonful of the filling in the center. Pull up two opposite corners, then roll up tightly like a burrito. Brush the edges lightly with water to seal.
- Heat oil in a pan and cook the egg rolls on each side until golden brown. Drain on paper towels.
- While the egg rolls are cooling, make the sweet and sour sauce by whisking the ingredients together until smooth. A spicy mustard or dumpling sauce would also work.
- Serve immediately, with your choice of dipping sauce.
If you want to skip the mess of frying, you can bake the egg rolls but the texture won’t be the same. Preheat the oven to 450℉ and arrange the egg rolls 2 inches apart on a baking sheet. Bake for 15-20 minutes or until golden, flipping once about halfway through.
That depends on the ingredients you use. You can usually find vegan egg roll wrappers at the grocery store.
You can freeze egg rolls cooked or uncooked.
For uncooked, prep them and freeze on a lined baking tray until solid (about an hour), then transfer to a resealable freezer bag and store for up to 3 months. You can deep fry straight out of the freezer, starting with medium-low heat to cook the inside, then turning up to medium-high to crisp the outside.
For cooked egg rolls, cool completely first, then wrap them in plastic wrap and place into a freezer bag. Heat from frozen, either in the oven, air fryer, or by frying them again.
Fried egg rolls are a hearty addition to your appetizer menu. Serve them with a yummy dipping sauce and pair with other Asian-inspired favorites like dumplings and Coconut Shrimp.
Add meat – Cook ½ pound of ground pork, chicken or turkey (beef is a little too greasy).
Add bean sprouts – Add a cup of bean sprouts for added protein.
Veggies – Add some additional veggies, like finely chopped mushrooms or thinly sliced green onions.
Storing and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that these are at their best when they’re fresh out of the fryer.
Reheat in a 350°F oven, or in the air fryer (recommended until warmed through and crispy.
- If you choose to chop the veggies instead of buying the pre-shredded mix, make sure to finely chop them to roughly the same size for even cooking.
- After opening the package of wrappers, cover them with a damp towel to keep them from drying out.
More Hot Appetizer Recipes to Try
Veggie Egg Rolls
- 4 cups coleslaw mix
- ¼ cup diced green onion
- 3 tablespoons soy sauce
- 1 ½ tablespoons rice vinegar
- 1 teaspoon garlic powder
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- 10 egg roll wrappers
- Vegetable oil for frying
Sweet and Sour Sauce:
- ½ cup pineapple juice
- ¼ cup rice vinegar
- ⅓ cup light brown sugar
- ¼ cup ketchup
- 2 tablespoons soy sauce
- 1 ½ teaspoons red pepper flakes
- 1 teaspoon garlic powder
Vegetable Egg Rolls
- Heat a tablespoon of olive oil in a medium-sized skillet over medium heat. Add the coleslaw mix, green onion, rice vinegar, soy sauce, and spices, and cook until the cabbage is soft and heated all the way through; 2-3 minutes.
- Open the package of egg roll wrappers and cover with a damp towel to keep them from drying out as you work. On a flat surface, lay out one wrapper diagonally (one corner pointed towards you). Place about 2 tablespoons of filling in the center of each egg roll wrapper. Fold in the bottom corner, then the sides, and roll tightly to seal. Dip your finger into a small dish of water and lightly Use a few drops of water to seal the edges.
- Fill a large, deep pot about 1-inch high with cooking oil. Heat over medium heat, to about 350℉, then add the egg rolls, careful not to overcrowd. Fry until they are golden brown on both sides, then transfer to a paper towel lined plate.
Sweet and Sour Sauce (optional)
- In a small bowl, whisk the ingredients together until well combined and smooth. Garnish with red chile flakes if desired. Serve with egg rolls.
- Nutritional information is for egg rolls only and does not include the optional dipping sauce.
- This recipe makes 10 egg rolls. As an appetizer, plan on 1-2 per person.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that these are at their best when they’re fresh out of the fryer.
- Reheat in a 350℉ oven, or in the air fryer (recommended until warmed through and crispy.