Are vegetable egg rolls vegan?

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.

Why are my egg rolls soggy?

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.

Can I use other vegetables?

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.

Homemade Vegetable Egg Rolls With A Savory Cabbage Filling

Vegetable Egg Rolls

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5 from 4 reviews

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.

Author: Caroline Phelps
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

Scale

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

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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

Find it online: https://pickledplum.com/vegetable-egg-rolls/