There’s something undeniably satisfying about biting into a perfectly crispy veggie egg roll recipe—its crunch gives way to a savory, aromatic filling, offering a burst of flavor with every bite. Whether you’re serving them at a party, enjoying them as a snack, or using them as a light appetizer, veggie egg rolls are sure to please.
Made with simple ingredients, these egg rolls offer a healthy twist on the classic fried snack. Filled with a blend of crunchy vegetables like cabbage, carrots, and onions, these rolls are as nutritious as they are delicious. And the best part? They are incredibly easy to make! So, whether you’re a seasoned cook or a beginner in the kitchen, you’ll find this veggie egg roll recipe a breeze to whip up. With its crispy golden exterior and flavorful veggie-packed interior, this dish will become a household favorite in no time!
Veggie Egg Roll Recipe
Cuisine: Chinese, AmericanDifficulty: Easy12
servings20
minutes15
minutes120
kcalThese crispy veggie egg rolls are a delightful and healthy twist on the traditional egg roll. Filled with a mix of fresh vegetables and a savory sauce, they make for a perfect appetizer, party snack, or even a light meal. Paired with your favorite dipping sauce, this recipe for veggie egg rolls will be the highlight of any meal!
Ingredients
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup chopped green onions
1/4 cup bean sprouts (optional)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 teaspoon grated ginger
1 teaspoon garlic, minced
12 egg roll wrappers
1 tablespoon cornstarch (to seal wrappers)
Oil for frying (vegetable or canola oil works well)
Directions
- Prepare the Filling:
In a large skillet, heat the sesame oil over medium heat. Add the garlic and grated ginger, and sauté for about 30 seconds until fragrant. Add the cabbage, carrots, green onions, and bean sprouts (if using) to the skillet and cook for 5-7 minutes until the vegetables have softened slightly but still have a bit of crunch. Stir in the soy sauce, and cook for an additional 2-3 minutes. Remove the mixture from the skillet and let it cool to room temperature. - Assemble the Egg Rolls:
Lay an egg roll wrapper flat on a clean surface, with one corner pointing towards you (like a diamond shape). Place a heaping tablespoon of the veggie mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll up tightly, sealing the top corner with a little water or cornstarch paste (mix cornstarch with a little water to create a paste). - Fry the Egg Rolls:
Heat about 2 inches of oil in a large frying pan or wok over medium-high heat. Once the oil is hot, carefully add the egg rolls to the pan, frying in batches to avoid overcrowding. Fry for about 2-3 minutes on each side or until golden brown and crispy. Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil. - Serve:
Serve the veggie egg rolls hot with your favorite dipping sauce, such as soy sauce, sweet chili sauce, or peanut sauce.
Notes
- Filling Variations: Feel free to get creative with the vegetable mix. You can add mushrooms, spinach, or even tofu to the filling for extra protein and texture.
- Wrappers: Egg roll wrappers can sometimes tear easily, so be gentle when wrapping. If you’re having trouble sealing them, brush the edges with a bit of water to help them stick.
- Deep Frying: If you don’t have a deep fryer, you can shallow fry these veggie egg rolls in a pan with just enough oil to cover the bottom, turning them as they brown.
- Dipping Sauce: While traditional egg rolls are served with soy sauce, you can elevate the flavor by pairing them with sweet chili sauce, peanut sauce, or even hoisin sauce.
Tips for Perfect Veggie Egg Roll:
- Don’t Overfill: Avoid overfilling the egg rolls. Too much filling can cause them to break open while cooking.
- Crispness: If you want extra crispy rolls, you can brush them with a bit of oil before frying. You can also bake them for a healthier option, brushing with oil and placing them in a hot oven at 400°F (200°C) for 15-20 minutes.
- Drain Excess Moisture: After sautéing the vegetables, make sure to drain off any excess liquid to prevent soggy egg rolls.
- Serving Ideas: Serve your veggie egg rolls with a side of pickled vegetables, a fresh salad, or a rice dish for a complete meal.
Recipe Variants:
- Tofu Veggie Egg Rolls: Add crumbled firm tofu to the filling for a protein-packed version of veggie egg rolls.
- Spicy Veggie Egg Rolls: Add chili flakes, fresh jalapeños, or chili sauce to the vegetable mixture for a spicy kick.
- Baked Veggie Egg Rolls: If you prefer a healthier version, try baking your egg rolls in the oven at 375°F (190°C) for about 15-20 minutes until golden brown, flipping halfway through.
- Gluten-Free Version: Use gluten-free egg roll wrappers and ensure your soy sauce or other condiments are also gluten-free for a gluten-free option.
Recipe Proposition:
If you love these veggie egg rolls, you might also enjoy this delicious Deviled Eggs Recipe! They’re just as tasty and make for a fresh and light snack.
FAQ about Veggie Egg Roll Recipe:
Yes! You can prepare the egg rolls and freeze them before frying. When ready to cook, just fry them directly from the freezer, and they will crisp up beautifully.
Absolutely! Brush the egg rolls with a bit of oil and bake them at 375°F (190°C) for about 15-20 minutes for a healthier, less greasy option.
Drain excess moisture from the vegetables after sautéing them, and don’t overfill the wrappers. This will ensure they stay crisp during cooking.
Nutrition Information (per serving):
- Calories: 120 kcal
- Protein: 2 g
- Carbs: 24 g
- Fat: 4 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 200 mg
Health Benefits of Veggie Egg Roll:
Veggie egg rolls are packed with nutrients from fresh vegetables like cabbage, carrots, and onions. They offer dietary fiber, which supports digestion and keeps you feeling full longer. The use of healthy oils for frying (or baking, in healthier variants) ensures that you’re getting a balanced amount of healthy fats. Additionally, the veggies are a great source of vitamins, antioxidants, and minerals like vitamin C, beta-carotene, and calcium, all of which contribute to better immunity and overall health.
Pairing Suggestions:
- Dipping Sauces:
Veggie egg rolls pair wonderfully with a variety of dipping sauces. Try pairing them with:- Sweet Chili Sauce: Adds a touch of sweetness and heat.
- Soy Sauce: For a classic and savory option.
- Peanut Sauce: Creamy and rich, it adds a unique twist.
- Spicy Sriracha Mayo: A creamy, spicy dip for those who love a kick.
- Side Dishes:
- Asian Noodle Salad: A light and fresh noodle salad complements the crispy texture of the egg rolls.
- Steamed Jasmine Rice: Simple rice will balance the richness of the fried egg rolls.
- Pickled Vegetables: The tangy and crunchy taste of pickles is a great contrast to the savory filling of the rolls.
- Beverages:
- Iced Green Tea: A refreshing, lightly bitter tea that pairs well with the savory flavors of the egg rolls.
- Ginger Ale: Its hint of spice works as a great contrast to the crispy rolls.
- Cold Beer: A light lager or pale ale is perfect for a casual meal with egg rolls.
Common Mistakes to Avoid:
- Overstuffing the Rolls:
Adding too much filling can cause the egg rolls to break open during frying. Stick to a tablespoon of filling for each roll, and be sure to fold the wrappers tightly. - Soggy Egg Rolls:
Be sure to cook the vegetable filling long enough to release excess moisture, and allow it to cool before rolling it up. If you skip this step, the rolls can become soggy and greasy when frying. - Not Sealing the Wrappers Properly:
If the edges of the egg roll wrappers aren’t sealed well, the filling may leak out during cooking. Make sure to use water or a cornstarch paste to seal the edges securely. - Frying at the Wrong Temperature:
If the oil isn’t hot enough, the egg rolls may absorb too much oil and become greasy. Ensure the oil is heated to around 350°F (175°C) before frying. - Overcrowding the Pan:
Fry the egg rolls in batches to prevent overcrowding, which can lead to uneven frying. Frying too many at once lowers the oil temperature and can cause soggy rolls.
Baking Tools You’ll Need:
- Skillet or Wok:
A large skillet or wok is essential for frying the egg rolls. A wok allows for even heat distribution, making it easier to cook the rolls evenly. - Tongs:
Use tongs to flip the egg rolls while frying, ensuring they cook evenly on all sides without splattering oil. - Bowl for Dipping Paste:
A small bowl of water or cornstarch paste is needed to seal the edges of the egg roll wrappers. - Paper Towels:
After frying, place the egg rolls on a paper towel-lined plate to drain excess oil and keep them crispy. - Cooking Thermometer (Optional):
To ensure the oil is at the correct temperature (350°F), a cooking thermometer can help you avoid frying the rolls in oil that’s too hot or too cold.
Did you know that egg rolls are not originally from China? While they are a staple in Chinese-American cuisine, the concept of deep-fried, stuffed rolls actually comes from the United States, created by Chinese immigrants who adapted the recipe to cater to American tastes. In traditional Chinese cuisine, there’s a similar dish called spring rolls, which are typically not fried and have a much lighter filling. It wasn’t until Chinese-American chefs combined the idea of the spring roll with deep frying that the beloved egg roll was born.
Veggie egg rolls are a fun, tasty, and versatile dish that can be customized to suit any taste. Whether you’re looking for a crispy snack, a healthy appetizer, or a side dish, this veggie egg roll recipe is sure to satisfy. The crunchy exterior and flavorful vegetable filling make it a treat for your taste buds. Pair them with your favorite dipping sauces, and they will quickly become a staple in your recipe collection!
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