Have you ever wondered why restaurant egg rolls always taste better than homemade ones? You’re not alone. Many believe making egg rolls at home is hard or messy. But here’s a surprise: the perfect veggie egg roll recipe is easy, quick, and even better than takeout. Once you learn how to do it right, you’ll skip the restaurant version every time.
Table of Contents
What Makes This Veggie Egg Roll Recipe So Special?
This veggie egg roll recipe is all about flavor, crunch, and ease.
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Skill level: Easy, beginner-friendly
The secret is fresh veggies, proper wrapping, and knowing when to fry. These rolls are healthy, affordable, and packed with flavor. They’re a fun and interactive dish the whole family can enjoy, perfect for a casual snack or a potluck party dish.
Benefits of Homemade Veggie Egg Rolls
- Control your ingredients
- Save money
- Enjoy fresh and crispy results
You can bake, air fry, or deep-fry these rolls based on your dietary preferences.
Essential Ingredients for Veggie Egg Rolls
Must-Haves
- Egg roll wrappers – Thin sheets used for rolling. Found in most grocery stores in the refrigerated section.
- Cabbage (green or napa) – Adds crunch and mild sweetness.
- Carrots – Bring color and subtle sweetness.
- Bean sprouts – Offer texture and freshness.
- Green onions – Add a slight sharpness and depth.
- Garlic & ginger – Build flavor and aroma.
- Soy sauce – Brings savory umami.
- Sesame oil – Offers richness and nuttiness.
Alternatives
- Broccoli slaw – A crunchy swap for cabbage.
- Bell peppers – For a sweeter and colorful mix.
- Shiitake mushrooms – For an earthy, meaty bite.
- Tofu crumbles – To make it heartier.
- Tamari or coconut aminos – For a gluten-free option.
Step-by-Step Instructions to Make the Best Veggie Egg Roll Recipe
Step 1: Prep Your Vegetables
- Shred 2 cups cabbage using a sharp knife or mandoline slicer.
- Grate 1 cup of carrots.
- Rinse and drain 1 cup of bean sprouts.
- Chop 2 green onions.
- Mince 2 garlic cloves and grate 1 tablespoon of fresh ginger.
Organize everything into separate bowls to streamline cooking.
Step 2: Cook the Filling
- Heat 1 tablespoon sesame oil in a large skillet or wok over medium heat.
- Add the garlic and ginger. Sauté for 30 seconds until fragrant.
- Add the cabbage, carrots, bean sprouts, and green onions.
- Stir-fry for 3–5 minutes. Cook until veggies are softened but still crisp.
- Pour in 2 tablespoons of soy sauce. Stir to combine and coat the veggies.
- Cook for 1 more minute. Turn off heat and transfer the filling to a bowl.
- Let the filling cool completely before wrapping.
Step 3: Set Up Your Wrapping Station
- Place egg roll wrappers on a clean, dry surface.
- Keep a small bowl of water nearby.
- Cover unused wrappers with a damp cloth to prevent drying.
- Lay out a tray or plate lined with parchment for rolled egg rolls.
Step 4: Wrap the Egg Rolls
- Lay one wrapper in a diamond shape.
- Spoon 2 tablespoons of filling just below the center.
- Fold the bottom corner over the filling.
- Fold in both side corners toward the center.
- Roll tightly toward the top corner.
- Dip your finger in water and seal the top edge.
- Place on parchment-lined tray seam-side down.
Repeat until all filling is used.
Step 5: Choose a Cooking Method
For Deep-Frying
- Heat oil in a deep skillet or pot to 350°F.
- Fry 3–4 egg rolls at a time for 3–4 minutes, turning halfway.
- When golden brown, remove and drain on paper towels.
For Baking
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Lightly spray egg rolls with oil.
- Bake for 15–18 minutes, turning halfway for even crisping.
For Air Frying
- Preheat air fryer to 375°F.
- Spray egg rolls lightly with oil.
- Air fry for 10–12 minutes, flipping halfway through.
Kitchen Tools You’ll Need
- Large skillet or wok
- Mixing bowl
- Wooden spoon or spatula
- Tongs
- Baking sheet (if baking or freezing)
- Parchment paper
- Small bowl (for sealing water)
- Damp towel
- Oil spray (for air frying or baking)
- Paper towels (for draining fried rolls)
Make sure your prep station is organized to streamline assembly and cooking.
Ingredient Storage Tips
- Wrappers: Store in the fridge and keep sealed. Use within a week once opened.
- Veggies: Store prepped fillings in airtight containers for up to 2 days.
- Soy sauce & oils: Store in a cool, dark pantry.
- Frozen egg rolls: Use within 2 months for best flavor.
Assembly Guide: How to Roll the Perfect Veggie Egg Roll
- Place the wrapper in a diamond shape.
- Add 2 tbsp of the filling near the bottom point.
- Fold the bottom corner over the filling.
- Fold in the sides snugly.
- Roll up toward the top corner.
- Seal the edge with a dab of water.
Pro Tips:
- Don’t overfill or it’ll tear.
- Roll tightly but gently.
- Keep unused wrappers under a damp towel.
Cooking Tips: Frying, Baking, and Air Frying
Deep-Frying (Best Texture)
- Heat vegetable oil to 350°F.
- Fry 3–4 egg rolls at a time.
- Cook 3–4 minutes per side until golden brown.
- Drain on paper towels.
Baking (Lighter Option)
- Preheat oven to 400°F.
- Place rolls on a baking sheet lined with parchment.
- Spray lightly with oil.
- Bake 15–18 minutes, flipping halfway.
Air Frying (Crispy & Healthy)
- Preheat to 375°F.
- Spray egg rolls lightly with oil.
- Air fry for 10–12 minutes.
- Flip halfway through.
Storage and Make-Ahead Tips
- Fridge: Store uncooked rolls in an airtight container for 24 hours.
- Freezer: Freeze uncooked rolls on a baking sheet, then transfer to freezer bags. Fry or bake straight from frozen.
- Cooked leftovers: Store for up to 3 days. Reheat in oven or air fryer.
Reheating:
- Oven: 350°F for 10 minutes.
- Air fryer: 375°F for 5–7 minutes.
- Avoid microwaving – makes them soggy.
Veggie Egg Roll Recipe Variations
- Spicy: Add chili flakes, sriracha, or chili garlic paste.
- Tofu: Add pan-fried crumbled tofu.
- Thai-Style: Add Thai basil and dip in peanut sauce.
- Korean-Inspired: Add chopped kimchi and gochujang.
- Vietnamese-Inspired: Add rice vermicelli noodles.
- Kids’ Favorite: Add cheese or finely chopped cooked noodles.
Why You’ll Love This Veggie Egg Roll Recipe
- Healthier than takeout
- Fun to make with family
- Can be customized with what’s in your fridge
- Freezer-friendly for quick meals
- Great for parties and meal prep
This veggie egg roll recipe is tasty, crunchy, and totally satisfying. Once you try it, you’ll never go back to frozen or takeout versions.
Nutritional Information (Per Egg Roll, Approximate)
- Calories: 130–160
- Protein: 2–4g
- Carbohydrates: 15–20g
- Fat: 6–8g
- Fiber: 1–2g
- Sodium: 250–350mg
These values vary depending on filling, cooking method, and wrapper brand.
Final Thoughts
Making your own veggie egg rolls isn’t just a recipe—it’s an experience. From chopping fresh veggies to wrapping and frying each roll, the process is simple, fun, and totally worth it. These rolls are packed with texture and flavor, and the best part is you control every ingredient that goes in. That means fewer preservatives, less oil, and more nutrition.
They work great for weeknight , party appetizers, or meal prep. You can customize them based on what’s in your fridge—whether that’s tofu, mushrooms, bell peppers, or something spicy. Even kids love them, especially when dipped in sweet chili sauce or a creamy sriracha mayo.
❓ FAQs About the Veggie Egg Roll Recipe
Q: Are veggie egg rolls good for you?
Yes. They’re packed with fiber, vitamins, and you control the oil.
Q: Can I make them gluten-free?
Yes. Use gluten-free wrappers and tamari.
Q: Can I bake or air fry them?
Definitely. Baking and air frying are great for reducing oil.
Q: What sauces pair well with egg rolls?
Try soy sauce, sweet chili, hoisin, sriracha mayo, or peanut sauce.
Q: Can I freeze them?
Yes. Freeze before frying or after they’re cooked.
Q: What’s the best way to reheat them?
Use an air fryer or oven for a crisp finish.
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Veggie Egg Roll Recipe
Ingredients
- Ingredients :
- For the Filling :
- 2 cups shredded green or napa cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 2 green onions finely chopped
- 2 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp sesame oil
- For Wrapping :
- 12 egg roll wrappers store-bought or homemade
- Small bowl of water for sealing edges
- For Cooking :
- Neutral oil vegetable or canola, for frying
- OR
- Cooking spray for baking or air frying
Notes
Step-by-Step Instructions :
1. Cook the Filling :
- Heat 1 tbsp sesame oil in a skillet over medium heat.
- Add garlic and ginger. Sauté for 30 seconds.
- Add cabbage, carrots, bean sprouts, and green onions.
- Stir-fry 3–5 minutes until slightly tender but still crisp.
- Stir in soy sauce. Mix well.
- Remove from heat and cool the filling completely.
2. Prepare the Wrapping Station :
- Set up a clean surface with wrappers, a damp towel, and a small bowl of water.
- Keep wrappers covered with a damp towel to prevent drying.
3. Roll the Egg Rolls :
- Lay a wrapper like a diamond.
- Spoon 2 tbsp of filling near the bottom corner.
- Fold up the bottom corner, then fold in both sides.
- Roll tightly toward the top.
- Dab the edge with water and seal.
- Repeat for all rolls.
4. Choose a Cooking Method :
Option A: Deep-Frying
- Heat oil to 350°F in a deep pan.
- Fry egg rolls in batches for 3–4 minutes per side.
- Remove and drain on paper towels.
Option B: Baking
- Preheat oven to 400°F.
- Place egg rolls on parchment-lined sheet.
- Spray lightly with oil.
- Bake 15–18 minutes, flipping halfway.
Option C: Air Frying
- Preheat to 375°F.
- Spray rolls lightly with oil.
- Air fry 10–12 minutes, turning halfway.