These vegetable egg rolls are crispy on the outside and filled with a simple cabbage, carrot, scallion, ginger, and garlic filling. They are easy to make at home and can be pan fried, baked, or cooked in an air fryer.
Vegetable egg rolls are one of those appetizers that always disappear fast in my house. They are crunchy, savory, and just rich enough to feel like a treat without being heavy.
I used to order egg rolls all the time from our favorite Chinese takeout spot, but one day I decided to make them at home, and they turned out to be much easier than I expected. Once the vegetables are cooked and cooled, the rest is just rolling, sealing, and pan frying until golden.
This version is vegetarian and flexible. I like frying them for the best texture, but I’ve also included baking and air fryer instructions if you want another option.
Why This Recipe Works
Cooking the vegetables first gives the filling a softer, more flavorful texture and removes some of the moisture that could make the wrappers soggy. Letting the filling cool before assembling also makes the egg rolls easier to roll and helps the edges stay sealed.
The seasoning is kept simple so the vegetables still come through. Soy sauce adds depth, sesame oil gives the filling a nutty aroma, and fresh ginger and garlic make the egg rolls taste bright and homemade.
Table of contents
Vegetable Egg Rolls Ingredients
- Egg roll wrappers: Use square egg roll wrappers, not round spring roll wrappers. Egg roll wrappers are thicker and give you the classic bubbly texture once cooked. Some brands contain egg while others do not, so check the package if you want this recipe to be vegan.
- Vegetables: A mixture of shredded cabbage, carrot, and scallions.
- Seasoning: Sesame oil, ginger, garlic, soy sauce, sugar, salt, and ground white pepper.
- Oil: The oil will be used for frying the egg rolls so choose something neutral that has a high smoke point such as refined vegetable oil or safflower oil.
Variations
- Super basic. You can simplify the list of ingredients even more by omitting the carrot and scallions, and just using cabbage as a filling.
- Spicy. Add a little chili crisp, sriracha sauce, or crushed red pepper to the filling.
- More ‘meaty’. To make the rolls a little more substantial, add smoked tofu or chopped mushrooms.
- Non-vegetarian. Add some finely chopped meats or shrimp while you are cooking the vegetables.
How to Make Egg Rolls
Scroll down to the recipe card for the full recipe.
- Cook ginger and garlic in sesame oil until fragrant, then stir fry the cabbage, carrot, and scallions until just tender. Season with soy sauce, sugar, salt, and white pepper, then let the filling cool.
- Place a wrapper in a diamond shape, add filling, fold the bottom corner over, tuck in the sides, and roll tightly, sealing with water.
- Fry in hot oil until golden on both sides, then drain and serve hot with your favorite dipping sauce or dumpling sauce.
How to Bake Egg Rolls
- Preheat the oven to 400ºF. Place the egg rolls on a parchment-lined baking sheet and spray them lightly with cooking spray.
- Bake for 8 minutes, flip them over, and bake for another 6 to 7 minutes, or until the wrappers have browned and firmed up.
Baked egg rolls are lighter than fried ones. They won’t have the same delicate, blistered surface, but they are still a good option if you want to use less oil.
How to Make Egg Rolls in an Air Fryer
- Preheat the air fryer to 400ºF for about 5 minutes. Spray the basket with cooking spray and arrange the egg rolls in a single layer, leaving space between each one.
- Spray the tops lightly and air fry until browned, flipping them halfway through. Since air fryers vary, check them toward the end so the edges don’t overcook.
Tips for the Best Texture
- Cool the filling before rolling. Warm filling can soften the wrappers and make them harder to seal.
- Use a modest amount of filling. Overfilled egg rolls are more likely to split while cooking. About 2 tablespoons is usually enough for a 6-inch wrapper.
- Roll firmly, but not too tightly. The filling should be snug inside the wrapper without being squeezed out.
- Seal the final corner well. A dab of water is enough to help the wrapper stay closed.
- Cook in batches. Giving the egg rolls room in the pan helps them brown more evenly.
- Drain them on a rack when possible. A wire rack lets steam escape, which keeps the bottoms from softening.
Can I Make Egg Rolls Ahead of Time?
Yes. You can assemble the egg rolls a few hours ahead of time and refrigerate them until you are ready to cook.
Place them in a single layer in an airtight container or on a tray covered with plastic wrap. Avoid stacking them, since the wrappers can stick together and tear. If the wrappers look like they are drying out, cover them with a lightly damp paper towel before sealing the container.
For the best texture, I recommend cooking them the same day they are assembled.
Storing and Freezing Egg Rolls
Storing
Store leftover egg rolls in an airtight container in the refrigerator for 3 to 4 days.
- Reheat them in the oven, toaster oven, or air fryer until hot. I don’t recommend microwaving them, because the wrappers will lose their texture.
- Frozen cooked egg rolls can be reheated in a 350ºF oven until warmed through.
Freezing
I prefer freezing egg rolls after they have been cooked and cooled. Vegetable filling releases moisture as it sits, so uncooked frozen egg rolls can become soft once thawed.
To freeze cooked egg rolls:
- Let them cool completely.
- Place them on a baking sheet and freeze until firm.
- Transfer them to a freezer bag or airtight container.
They will keep for 1 to 2 months.
What to Serve with Egg Rolls
Vegetable egg rolls are delicious with duck sauce, sweet chili sauce, hot mustard, or hoisin sauce.
To turn them into part of a takeout-style meal, serve them with shrimp lo mein, moo goo gai pan, chicken egg foo young, Chinese eggplant with garlic sauce, mu shu tofu, or a bowl of fried rice.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
PrintVegetable Egg Rolls
Easy vegetable egg rolls filled with cabbage, carrots and scallions, and seasoned with ginger and garlic. Serve them as an appetizer, snack, or side with your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 egg rolls 1x
- Category: Side
- Method: Pan frying
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
- 12 6-inch square egg roll wrappers
- 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
Instructions
- In a pan over medium heat, add sesame oil, ginger, and garlic, and cook for 1 minute.
- Add cabbage, carrot, and scallions, and cook for 4-5 minutes, until vegetables are tender.
- Add soy sauce, sugar, salt, and ground white pepper and stir. Cook for 1 minute, turn the heat off, and transfer the mixture into a bowl. Set aside for 10 minutes, until the vegetables have cooled down a bit.
- Grab an egg roll wrapper and place it diagonally on a flat work surface (one edge of the wrapper should be facing you).
- Scoop about 2 tablespoons of the vegetable mixture and place it in the center of the wrapper. Spread it across sideways leaving about 2 inches of wrapper free on each side.
- Grab the bottom edge of the wrapper and fold it over the filling. Tightly roll until you reach the center of the wrapper.
- Tightly fold each side of the wrapper toward the center (where the filling is) and continue to roll until you’ve reached the top corner.
- Seal the top by wetting the corner with a little water. Place the egg roll on a plate with the top corner facing down. Repeat the same step until all the filling has been used.
- In a large pan over high heat, add enough oil to cover the surface of the pan by about half an inch.
- When the oil is hot, carefully slide a few egg rolls into the pan and cook for 1-2 minutes, or until they are golden brown. Flip the egg rolls over and cook for another 1-2 minutes.
- Transfer the egg rolls to a plate covered with paper towel to drain.
- Serve with your favorite dipping sauce.
Notes
Please refer to the post for baked and air fryer instructions.
Refrigerate leftover egg rolls in an airtight container for 3 to 4 days.
To freeze cooked egg rolls, let them cool completely. Place them on a baking sheet and freeze until firm, then transfer them to a freezer bag or airtight container. Freeze for 1 to 2 months.
To reheat frozen cooked egg rolls, preheat the oven to 350ºF. Place the egg rolls on a baking sheet and bake for 10 minutes. Flip them over and bake for another 8 to 10 minutes, or until hot and crisp.
Nutrition
- Serving Size: 1 egg roll
- Calories: 135
- Sugar: 2.7g
- Sodium: 300mg
- Fat: 4.5g
- Saturated Fat: 2.2g
- Unsaturated Fat: 1g
- Trans Fat: og
- Carbohydrates: 20.7g
- Fiber: 1.8g
- Protein: 3.4g
- Cholesterol: 2.4mg
Frequently Asked Questions
They can be, depending on the wrappers you use. The filling in this recipe is vegetarian, but some egg roll wrappers contain egg. Check the package if you want the recipe to be fully vegan.
The filling may have been too wet or too warm when the egg rolls were assembled. Let the vegetables cool before rolling, avoid overfilling the wrappers, and cook the egg rolls in batches so they have room to brown.
Yes. Mushrooms, bean sprouts, celery, napa cabbage, or finely sliced bell peppers can be added. If you use watery vegetables, cook off as much moisture as possible before rolling.
I followed the recipe and it was so GOOD! I have never made egg rolls and following this recipe was extremely helpful. I am saving this recipe and will continue to make egg rolls! Thank you!!
Thank you so much Sonya! 🙂
Can I freeze the rolls before cooking? If so, do I defrost the rolls before air frying or can I air fry them directly from the freezer? Thank you for your excellent recipes – they are excellent and fail proof!
Hi Myrna! I don’t recommend freezing the egg rolls before frying as the texture of the wrapper might get soggy from the vegetables. And thank you for the kind words! 🙂
Delicious love this recipe!
My first time makeing them ..Very good and lot better then restaurant .. I use broccoli slaw mix where you get the wonton wrappers ..Def this will be my go to recipe for egg rolls ..I did add little more soy sauce and Garlic .. but that’s my preference .. Your first time go by the recipe and taste to adjust to your likings .. Next I want make dumplings .. Do you have a dumpling recipe?
First time make them. Very easy to follow directions. Waiting for filling to cool so I can finish. So far, so good
Can you make the night before and fry the next day
So easy and so delicious! Better than takeout.
Hello, I would definitely be making these for my husband. We have not been having any luck on finding some good veggies eggrolls. Thanks
Can i prepare the egg rolls and place them in the refrigerator frying them. I want to prepare them in the morning and just have to fry them at dinner time would that be ok?
Hi Rhonda! Yes, you can definitely do that, just make sure they are kept in an airtight container so the wrappers don’t dry out. 🙂
I made this yesterday and it was delicious. It was so easy to make. I’ll be putting this delicious snack on my menu.
Thank you so much Rahul!
Delicious little dinner with some other empanadas on Sunday night. I added mushrooms because I had them, and I made an awful dipping sauce, because I didn’t have anything decent for that, lol. Fortunately, they didn’t need any sauce at all! The boys are carnivores and still loved them. Recommended !!
Thank you Sandra! 🙂
I will definitely try to make this for my light snack lunch!
these veggies dumplings are so fabulous!! I love the green skins and the colours of all of the raw veggie mix. The dipping sauce is perfect, spot on for an Asian style feast.