If you adore crispy, golden Veggie egg roll recipe packed with fresh veggies and powerful flavors, you’re in for a treat! These homemade veggie egg rolls are crunchy on the outside and filled with a savory, perfectly seasoned vegetable mix on the inside. Fried, baked, or air-fried, they all taste great every time. Plus, they’re easy to customize and come with a tangy, umami-rich dipping sauce to take them to the next level!
Table of Contents
Why You’ll Love This Recipe
- Crispy and flavorful: a crunchy golden shell stuffed with well-seasoned vegetables.
- Simple Customizing: Replace your preferred vegetables or include tofu for more protein.
- For varying textures, fry, bake, or air-fry several cooking techniques!
- It is great for appetizers or snacks for parties, family dinners, or meal prep.
Ingredients for the Egg Rolls
- Shredded Cabbage : Adds crunch and a classic egg roll texture.
- Shredded carrots offer a little color and flavor.
- Bean Sprouts (Optional) : Bring a fresh, crisp bite.
- Mushrooms button or shiitake:add a strong, umami taste.
- Julienned Bell Peppers : Slightly sweet and vibrant.
- Green onions are mild oniony perfection.
- The flavor boosters include garlic and fresh ginger!
- A salty, umami rich base for seasoning is soy sauce or Tamari for gluten-free diets.
- Sesame oil brings a nutty scent and depth.
- Black pepper improves the flavoring generally.
- For enhanced texture, help thicken the filling somewhat by combining cornstarch with water.
- Egg Roll Wrappers: The crispy outer layer that holds everything together.
- Eggs (for sealing) or water for a vegan alternative guarantees the rolls remain sealed.
- Vegetable Oil (for frying) -:For that wonderfully crispy shell.
For the dipping sauce:
- Soy Sauce : A salty, umami-packed base.
- Rice vinegar brings a sour bite.
- Honey or Maple Syrup: Balances the saltiness with a touch of sweetness.
- Sesame oil a nutty, toasted richness.
- Optional chili flakes for a little heat!
👉 The complete ingredient list with measurements is in the recipe card below!
For a complete meal, serve your crispy veggie egg rolls alongside a warm and comforting bowl of creamy chicken and mushroom soup a perfect balance of crispy and creamy textures!
Making Vegetable Egg Rolls:
Step 1: Prepare the Filling
In a pan set over medium, heat sesame oil. Add garlic and ginger, sautéing for 1 minute until fragrant.
Second: Prepare the Veggies
Toss cabbage, carrots, mushrooms, bean sprouts, and bell peppers into the pan. Stir-fry until just softened, three to four minutes. Add soy sauce, black pepper, and cornstarch slurry—cornstarch stirred with water. Cook for another minute, then remove from heat and allow to cool slightly.
Third Step: Build the Egg Rolls
Lay a clean surface in a diamond form with an egg roll wrapper. In the middle, place two teaspoons of the veggie mix. Fold in the sides, then roll tightly from bottom to top, sealing the edge with egg wash or water.
Fourth: Select Your Cooking Technique
Frying (Crispiest Option)
Heat vegetable oil in a deep pan set over 350°F (175°C).
Fry egg rolls batch-wise for two to three minutes on each side until crispy and golden brown.
To eliminate extra oil, drain on paper towels.
Making (Healthier Choice) Baking
Preheat oven to 400°F (200°C).
Lightly brush egg rolls with oil, then arrange them on a baking sheet.
Bake until crispy and golden brown, 15 to 18 minutes, turning halfway through.
Air Fryer (Crispy & Quick)
Set the air fryer to 375°F (190°C).
Lightly oil-spray or brush egg rolls.
Shake the basket midway through; cook for 8 to 10 minutes until crispy and brown.
Step 5: Make the Dipping Sauce
In a small bowl, whisk soy sauce, rice vinegar, honey or maple syrup, sesame oil, and chili flakes. Serve alongside your crispy egg rolls.
Step 6: Present and Savour!
Present the hot, crispy egg rolls on a dish and accompany with the dipping sauce. Enjoy them immediately for the finest crunch!
Expert Advice for the Perfect Egg Rolls
- Don’t overfill; too much can make rolling challenging and lead to breakage.
- Seal well: Add water or egg wash to cook the rolls without opening.
- Don’t pack the pan too full; fry in batches to guarantee uniform cooking.
- Let them cool somewhat; the filling will set and make eating simpler.
How to Serve
- These crispy veggie egg rolls are best enjoyed fresh with some tasty pairings:
- Present with sweet chili, hoisin, or sriracha mayo Extra Sauce.
- Perfect for family dinners, potlues, parties, and as an appetizer.
- Serve with a side of rice, either fried or steamed jasmine rice.
- Pair with stir-fried noodles a delicious combo with lo mein or pad Thai.
Make Ahead and Storage
Saving Leftovers
Keep leftover egg rolls in an airtight container in the fridge for up to 3 days.
Halting
After one hour of baking, freeze uncooked egg rolls on a baking sheet; then move them to a freezer-safe bag for up to three months.
Cook from frozen by adding a few more minutes to the cooking time.
Reheat
- Oven: Reheat at 350°F (175°C) for 10 minutes to maintain their crispiness.
- Air Fryer: Heat at 350°F (175°C) for five minutes.
- Microwave: Heat in 30-second spurts (note: the outside may soften).
If you’re a fan of crispy foods without deep frying, these baked chicken cutlets are another fantastic option that delivers crunch without the extra oil.
FAQs
1. Can I make these egg rolls vegan?
Yes! Just seal them with water instead of egg wash and dip them with a plant-based sauce.
2. Can I substitute spring roll wrappers for egg roll wrappers?
While spring roll wrappers are thinner and more delicate, egg roll wrappers are thicker and crispier. Both will work, but they will have somewhat different textures.
3. Could I use protein or tofu for the stuffing?
Exactly! Toss shredded cooked chicken, prawns, or crumbled tofu for extra protein.
4. Can I create gluten-free versions?
Yes! Swap Tamari for soy sauce and use gluten free egg roll wrappers.
Conclusion
Made at home, these crispy, delicious vegetable egg rolls are incredibly filling and simple! Whether fried, baked, or air-fried, they come out wonderfully crunchy with a great, well-seasoned vegetable filling. Present these alongside the tart dipping sauce, and watch them vanish in no time! 😋
Veggie Egg Rolls
Equipment
- Mixing Bowl
- Frying Pan
- Deep Pan or Air Fryer
- Baking Sheet (if baking)
Ingredients
For the Egg Rolls
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup bean sprouts optional
- 1/2 cup thinly sliced mushrooms shiitake or button
- 1/2 cup julienned bell peppers
- 1/2 cup thinly sliced green onions
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1 tsp cornstarch mixed with 1 tbsp water to thicken filling
- 12 egg roll wrappers
- 1 egg for sealing, or use water for vegan option
- 2 cups vegetable oil for frying
For the Dipping Sauce
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1/2 tsp sesame oil
- 1/2 tsp chili flakes optional
Instructions
- Heat sesame oil in a pan over medium heat. Add garlic and ginger, sautéing for 1 minute until fragrant.
- Add cabbage, carrots, mushrooms, bean sprouts, and bell peppers. Stir-fry for 3-4 minutes until slightly softened. Stir in soy sauce, black pepper, and cornstarch slurry. Cook for another minute, then remove from heat. Let cool slightly.
- Lay an egg roll wrapper on a clean surface. Place 2 tablespoons of the veggie mixture in the center. Fold the sides over the filling, then roll tightly, sealing the edge with a bit of egg wash or water.
- Frying Method: Heat vegetable oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
- Baking Option: Preheat oven to 400°F (200°C). Brush egg rolls with oil and bake for 15-18 minutes, flipping halfway through.
- Air Fryer Option: Preheat air fryer to 375°F (190°C). Lightly spray egg rolls with oil and cook for 8-10 minutes, shaking halfway through.
- Mix dipping sauce ingredients and serve alongside crispy veggie egg rolls.