Chinese Veg Egg Roll Recipe Easy and Crispy at Home

If you have ever craved the delightful crunch and savory taste of Chinese egg rolls but want a wholesome, vegetarian twist, this Chinese Veg Egg Roll recipe is exactly what you need. Packed with fresh vegetables and seasoned to perfection, these egg rolls are crispy on the outside and bursting with flavor on the inside.

Perfect as an appetizer, snack, or even a main dish, they bring the essence of traditional Chinese cuisine right to your kitchen. The best part?

They’re easy to make and customizable with your favorite veggies and spices. Whether you’re cooking for family, friends, or just treating yourself, these veg egg rolls are a crowd-pleaser that will have everyone asking for seconds!

Ready to roll up your sleeves and dive into this tasty recipe? Let’s explore why these Chinese Veg Egg Rolls are a must-try, the ingredients you’ll need, and how to make them step-by-step.

Why You’ll Love This Recipe

Chinese Veg Egg Rolls are an irresistible blend of crispy golden wrappers and a hearty, flavorful vegetable filling. Unlike many takeout versions, this recipe is made from scratch using fresh ingredients, making it healthier and more satisfying.

These egg rolls are perfectly balanced with crunchy cabbage, carrots, and mushrooms, combined with fragrant garlic and ginger, and a splash of soy sauce for that authentic umami kick. They’re baked or fried to crispy perfection, depending on your preference.

Whether you want a quick snack, a party appetizer, or a delicious side dish, these egg rolls come together easily and freeze well, making meal prep a breeze. Plus, they’re vegetarian, making them great for those looking to reduce meat consumption without compromising on taste.

Ingredients

• 12 egg roll wrappers (store-bought or homemade)
• 2 cups finely shredded cabbage
• 1 cup grated carrots
• 1 cup finely chopped mushrooms (shiitake or button mushrooms)
• 1/2 cup finely chopped green onions
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch (mixed with 2 tbsp water for sealing)
• Vegetable oil for frying (or spray oil for baking)

Equipment

• Large mixing bowl
• Wok or large skillet
• Spatula or wooden spoon
• Knife and cutting board
• Measuring spoons and cups
• Paper towels
• Deep frying pan or air fryer (optional for baking)
• Baking sheet (if baking)

Instructions

1. Prepare the filling: Heat the sesame oil in a wok or large skillet over medium-high heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 30 seconds.
2. Add vegetables: Toss in the shredded cabbage, grated carrots, chopped mushrooms, and green onions. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
3. Season the filling: Pour in the soy sauce, sprinkle sugar, and black pepper. Mix well, cooking for another 2 minutes. Remove from heat and let the filling cool slightly.
4. Prepare the egg roll wrappers: Lay one wrapper on a clean surface with one corner pointing towards you (diamond shape). Spoon about 2-3 tablespoons of the filling near the bottom corner.
5. Roll the egg rolls: Fold the bottom corner over the filling, then fold in the left and right corners towards the center. Roll tightly upwards towards the top corner. Use the cornstarch slurry to seal the edge firmly.
6. Repeat: Continue rolling the remaining wrappers with the filling until all are done.
7. Cooking options:
   • Frying: Heat vegetable oil in a deep frying pan to 350°F (175°C). Fry egg rolls in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
   • Baking: Preheat oven to 400°F (200°C). Lightly spray the egg rolls with oil, place on a baking sheet, and bake for 15-20 minutes, turning once halfway through, until crispy.
8. Serve: Enjoy your hot, crunchy veg egg rolls with your favorite dipping sauce!

Tips & Variations

For the crispiest egg rolls, frying is preferred, but baking is a healthier alternative that still delivers great texture.

You can customize the filling based on what you have on hand. Add finely diced bell peppers, bean sprouts, or water chestnuts for extra crunch.

For a vegan version, ensure your egg roll wrappers do not contain eggs.

Try adding a teaspoon of chili paste or Sriracha into the filling for a spicy kick. To make the rolls easier to handle, keep the wrappers covered with a damp cloth to prevent drying out while you work.

Looking for more creative vegetable dishes? Check out this Thelma Sanders Squash Recipe or this comforting Passover Zucchini Kugel Recipe.

Nutrition Facts

Serving Suggestions

Serve your Chinese Veg Egg Rolls hot with a variety of dipping sauces like sweet chili sauce, soy sauce, or even a tangy plum sauce. They make a fantastic appetizer for dinner parties or a crunchy side for your favorite Asian-inspired meals.

Pair them with a bowl of hot and sour soup or steamed jasmine rice for a complete meal. For a fun twist, try serving them alongside the Pickled Cherry Pepper Recipe to add a burst of spicy tanginess.

These egg rolls also complement mains like stir-fried noodles or even the hearty Bariatric Meatloaf Recipe for a fusion-style dinner.

Conclusion

This Chinese Veg Egg Roll recipe is a delicious and versatile dish that brings the best of Asian flavors to your table with a healthy, vegetarian approach. The crisp exterior combined with the savory vegetable filling makes it a perfect snack or appetizer for any occasion.

It’s simple to prepare, endlessly customizable, and suitable for both novice and experienced cooks alike.

Whether you fry or bake them, these egg rolls are guaranteed to impress your family and friends. So next time you crave Chinese takeout, try making these at home for a fresher, tastier, and more wholesome alternative.

Happy cooking!

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