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Veggie Egg Rolls

Stuffed with veggies and spices then fried until golden and crispy, these recipe for Vegetable Egg Rolls will be your new favorite snack.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Appetizer
Cuisine Asian
Servings 10 egg rolls
Calories 244kcal


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
  • 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.


Calories: 244kcalCarbohydrates: 10gProtein: 2gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 382mgPotassium: 84mgFiber: 1gSugar: 1gVitamin A: 54IUVitamin C: 11mgCalcium: 21mgIron: 1mg
Keyword egg rolls, vegetable egg rolls, veggie egg rolls