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Three egg rolls set on a black plate with a small green bowl with sauce in it.
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Vegetable Egg Rolls

These homemade vegetable egg rolls make a great appetizer or side to an Asian-style meal. In this recipe, the egg rolls are stuffed with a combination of cabbage and carrots that are flavored with a savory sauce.
Course Appetizer, Side Dish
Cuisine Asian
Keyword vegetables
Prep Time 1 hour
Cook Time 25 minutes
cool the filling 1 hour
Total Time 2 hours 25 minutes
Servings 9
Calories 264kcal
Author Elizabeth

Ingredients

  • 1 tablespoon Cornstarch
  • 3 tablespoons Low Sodium Soy Sauce
  • 1 tablespoon Rice Vinegar
  • ½ teaspoon Ginger Powder
  • 2-3 Garlic Cloves grated or minced
  • Pinch of Crushed Red Pepper optional
  • 2 tablespoons Oil plus oil for frying (enough to cover the bottom of a large skillet with about ½ inch of oil) Use a flavorless oil with a high smoke point. We use canola oil.
  • 24 ounces Coleslaw Mix combination of shredded cabbage and carrots
  • 2-3 tablespoons Green Onions sliced
  • ½ teaspoon Salt plus extra to sprinkle over the egg rolls after they are fried (we use kosher salt)
  • 16 ounce Package of Egg Roll Wrappers about 18-20 wrappers
  • 1 Egg beaten

Instructions

  • You will also need: Pastry brush, baking sheet or large platter, paper towels or clean kitchen towels, parchment paper

Make the sauce

  • Add the cornstarch, soy sauce, rice vinegar, ginger, garlic and crushed red pepper to a small jar or bowl. Stir well with a fork or small whisk to combine. Also, stir the sauce right before using because the cornstarch tends to settle on the bottom.

Cook the filling

  • Heat 2 tablespoons of oil in a large, deep skillet over medium-high heat. When the oil is hot, add the slaw mix.
  • Cook the vegetables for 5 minutes, stirring frequently.
  • Lower the heat to medium. And add the prepared sauce (remember to stir it right before adding) and cook, stirring almost constantly for 2-3 minutes until everything is combined and the vegetables are crisp tender.
  • Take the skillet off the heat and stir in the green onions an ½ teaspoon of salt.
  • Allow the filling to cool. You can help it along by stirring occasionally to release some to the steam. Transfer it to a bowl when it has cooled down a bit. If there is any sauce or liquid left in the skillet use a slotted spoon to transfer the filling to a large bowl. Refrigerate the mixture until completely cool.

Make the egg rolls

  • Add the egg to a small bowl and beat with a fork or whisk.
  • Work with one wrapper at a time. Lay it diagonally in front of you (like a diamond). Then, add about 2 heaping tablespoons of the filling in the middle. Arrange it so that it’s not mounded, don’t go all the way to the edges.
  • Cover the filling with the corner closest to you and use the end of the wrapper to tuck in the filling.
  • Use a pastry brush to moisten the exposed, triangle shaped area.
  • Bring in the sides. At this point the egg roll should resemble an opened envelope.
  • Now, roll it away from you and press the edge lightly to ensure the seal.
  • If there are any open ends use a little bit of egg to moisten and press or tuck to seal. Place it on a parchment lined pan or plate and cover with a damp paper or kitchen towel.
  • Repeat with the remaining wrappers and mixture.

Fry

  • Cover the bottom of a large, deep skillet with about ½ inch of oil. Heat the over medium to medium high heat. Get the oil to 350°F.
  • Add 4-6 rolls to the skillet. How many to add will depend on the size of the skillet you’re using. Do not overcrowd the pan.
  • Fry the egg rolls for 3-5 minutes turning them every minute or so to get them golden brown on all sides.
  • Remove them from the oil and place on a baking sheet lined with a cooling rack or a paper towel lined plate.

Notes

  • Cool the mixture completely before making the egg rolls. The wrappers will tear if the mixture is hot, or even warm.
  • Cover the unused wrappers and the finished egg rolls with a damp (not wet) paper or kitchen towel. If the paper/kitchen towel dries out while you’re still working, moisten it again.
  • Keep the oil at around 350°F, remove the skillet from the heat between batches and/or raise and lower the heat as needed.

Nutrition

Serving: 2g | Calories: 264kcal | Carbohydrates: 35g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 616mg | Potassium: 196mg | Fiber: 3g | Sugar: 3g | Vitamin A: 128IU | Vitamin C: 28mg | Calcium: 61mg | Iron: 2mg