If you’re craving a crunchy, flavorful snack or appetizer that’s packed with fresh vegetables and wrapped in a crispy shell, this easy veggie egg roll recipe is just what you need. Egg rolls are a beloved staple in many Asian cuisines, and making them at home allows you to customize the fillings with your favorite veggies and seasonings.
Whether you’re a seasoned cook or a kitchen newbie, this recipe breaks down the process into simple, manageable steps that guarantee delicious results every time.
Not only are these egg rolls incredibly tasty, but they also offer a healthier alternative to store-bought or takeout versions. By using fresh ingredients and controlling the cooking method, you can enjoy a guilt-free treat that’s both satisfying and nutritious.
Plus, making egg rolls at home is a fun way to get creative in the kitchen and impress your family or guests with a homemade delight.
Ready to roll up some crispy, veggie-packed goodness? Let’s dive into the details of this simple and delicious recipe that’s perfect for any occasion.
Why You’ll Love This Recipe
There are countless reasons to try this easy veggie egg roll recipe, but here are a few highlights that make it stand out:
- Quick and simple: From chopping veggies to frying, the entire process takes under 45 minutes, perfect for busy weeknights or last-minute guests.
- Customizable filling: Use whatever vegetables you have on hand, making this recipe versatile and budget-friendly.
- Light and crispy: The egg roll wrappers fry up to a perfect golden crisp without being greasy or heavy.
- Vegetarian-friendly: A delicious meatless option that even meat-eaters will love.
- Great for meal prep: Make a batch ahead of time, freeze, and fry when ready for an easy snack or appetizer.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Egg roll wrappers | 12 wrappers | Available in most grocery stores, refrigerated or frozen section |
| Green cabbage | 2 cups, shredded | Fresh and crunchy |
| Carrots | 1 cup, julienned or grated | Sweet and colorful |
| Green onions | 3, sliced thin | For mild onion flavor |
| Garlic | 2 cloves, minced | Enhances aroma and taste |
| Ginger | 1 tablespoon, grated | Fresh ginger adds zing |
| Soy sauce | 2 tablespoons | Use low sodium if preferred |
| Sesame oil | 1 tablespoon | Gives nutty flavor |
| Vegetable oil | For frying | Canola or peanut oil works well |
| Salt & pepper | To taste | Adjust based on preference |
Equipment
- Large mixing bowl
- Cutting board and knife
- Large skillet or wok
- Slotted spoon or tongs
- Paper towels
- Small bowl for water (to seal wrappers)
- Deep frying pan or deep fryer
- Plate or tray for resting cooked egg rolls
Instructions
- Prepare the vegetables: Wash and shred the green cabbage, julienne or grate the carrots, slice the green onions thinly, and mince the garlic and ginger. Having everything ready will make the cooking process smooth.
- Sauté the filling: Heat the skillet or wok over medium-high heat and add the sesame oil. Once hot, add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Add vegetables: Toss in the shredded cabbage, carrots, and green onions. Stir-fry for 4-5 minutes until the veggies soften but still retain some crunch.
- Season the filling: Pour in the soy sauce, then season with salt and pepper to taste. Stir everything well and cook for another minute. Remove from heat and let the filling cool slightly.
- Assemble the egg rolls: Lay one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 2-3 tablespoons of the vegetable filling near the bottom corner. Be careful not to overfill.
- Fold and roll: Fold the bottom corner over the filling, then fold in the left and right corners tightly. Roll upward until only the top corner remains. Dab a little water on the top corner to seal the egg roll securely.
- Heat oil for frying: In a deep frying pan or deep fryer, heat vegetable oil to 350°F (175°C). Use enough oil to submerge the egg rolls halfway for even cooking.
- Fry the egg rolls: Carefully place 3-4 egg rolls at a time into the hot oil. Fry for 3-4 minutes or until golden brown and crispy, turning occasionally for even color.
- Drain and cool: Use a slotted spoon or tongs to remove the egg rolls and place them on a paper towel-lined plate to drain excess oil.
- Serve hot: Enjoy your homemade veggie egg rolls immediately with your favorite dipping sauce, such as sweet chili or soy sauce-based dips.
Tips & Variations
“For extra crunch, finely chop water chestnuts or add bean sprouts to the filling. You can also bake egg rolls at 400°F for 15-20 minutes for a healthier option, turning halfway through.”
Here are some additional tips to elevate your egg roll experience:
- Moisture control is key: Make sure the vegetable filling is not too wet to prevent soggy egg rolls. Drain excess liquid after sautéing if necessary.
- Try different veggies like mushrooms, bell peppers, or snap peas for unique flavors.
- For a vegan twist, check your egg roll wrappers to ensure they contain no eggs or animal products.
- Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag for convenient make-ahead snacks.
If you enjoy this recipe, you might also love our Veggie Quesadilla Recipe Indian Style Easy & Delicious or try the warming flavors in our Vegan Slow Cooker Recipe for Easy, Delicious Meals. For more plant-based inspiration, check out Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Nutrition Facts
| Nutrient | Per Egg Roll | % Daily Value* |
|---|---|---|
| Calories | 150 | 7% |
| Total Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 350mg | 15% |
| Total Carbohydrates | 18g | 6% |
| Dietary Fiber | 2g | 8% |
| Sugars | 3g | – |
| Protein | 3g | 6% |
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
These veggie egg rolls are incredibly versatile and pair wonderfully with a variety of sides and sauces. Serve them alongside steamed jasmine rice or fried rice for a more filling meal.
They also make a perfect appetizer for your next dinner party or potluck.
For dipping, try classic options like sweet chili sauce or soy sauce with a dash of rice vinegar. You can also experiment with spicy peanut sauce or a tangy hoisin-based dip to add extra flavor layers.
Adding a fresh cucumber salad or pickled vegetables on the side adds a refreshing contrast to the crispy egg rolls.
Conclusion
Making your own veggie egg rolls at home is a rewarding and tasty experience that’s easier than you might expect. This recipe offers a wonderful balance of crunchy textures and fresh vegetable flavors, all wrapped up in a golden, crispy shell.
Whether you’re cooking for a family dinner, hosting a gathering, or just craving a homemade snack, these egg rolls deliver on flavor and satisfaction without complicated steps.
By using fresh ingredients and a straightforward cooking method, you can enjoy a healthier, customizable alternative to traditional fried snacks. Plus, the versatility of the filling means you can keep this recipe exciting by switching up the veggies or dipping sauces.
Don’t forget to check out other delicious recipes like our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for more inspiration in your kitchen adventures.
So go ahead, roll up these delightful veggie egg rolls and enjoy a crunchy, savory treat that’s sure to become a favorite in your recipe collection!
📖 Recipe Card: Easy Veggie Egg Roll Recipe
Description: A quick and delicious veggie egg roll filled with fresh vegetables and simple seasonings. Perfect as a snack or appetizer.
Prep Time: PT15M
Cook Time: PT10M
Total Time: PT25M
Servings: 8 egg rolls
Ingredients
- 8 egg roll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced bell pepper
- 1/2 cup thinly sliced mushrooms
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil (for frying)
- Salt and pepper to taste
Instructions
- In a large bowl, combine cabbage, carrots, bell pepper, mushrooms, green onions, and garlic.
- Add soy sauce, sesame oil, salt, and pepper; mix well.
- Place one egg roll wrapper on a flat surface with a corner pointing toward you.
- Spoon about 2 tablespoons of filling onto the wrapper, near the corner closest to you.
- Fold the corner over the filling, then fold in the sides and roll tightly.
- Seal the edge with a little water.
- Heat vegetable oil in a skillet over medium heat.
- Fry egg rolls until golden brown and crispy, about 2-3 minutes per side.
- Drain on paper towels and serve warm.
Nutrition: Calories: 150 | Protein: 4g | Fat: 7g | Carbs: 18g
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