Homemade Vegetable Egg Rolls
- Brianne Thomas
- 12 minutes ago
- 5 min read
Crispy on the outside and packed full of savory sauteed vegetables, these egg rolls will make you forget that take-out place down the street!
I’ve mentioned a million times by now that you don’t need to rely on take-out when you can whip up your favorite dishes right in your own kitchen. With the current state of the economy, dining out can be quite a luxury that many of us simply can’t justify. Cooking at home not only allows you to save money but also gives you the freedom to experiment with flavors and ingredients, ensuring every meal is just how you like it. Plus, there’s something incredibly satisfying about creating a delicious dish from scratch!
Why You’ll Love Homemade Vegetable Egg Rolls
Healthier Options. We talked a bit about the costs of dining out, but there are a ton of health benefits to making your meals yourself, especially from scratch.
Fun. My girls and I enjoy working in the kitchen together and this recipe is fun. Get your kiddos and/or your significant other in the kitchen and have fun creating a tasty meal together!
Customizable. You control the ingredients, so you have the power to change things up by using whatever you have on hand or if you need specific dietary measures.
What to Serve With Homemade Vegetable Egg Rolls
If I’m feeding a crowd or we simply want a “little bit of this and a little bit of that” I serve these homemade egg rolls alongside my Sweet and Spicy Orange Chicken and a big batch of Cream Cheese Wontons.
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Helpful Tips
Skip the refrigerated egg roll wrappers and get the frozen ones. I’ve found the refrigerated ones to be really starchy and they tear super easily. I like the Wei Chuan ones I find at one of my local Asian markets. If you can’t find this particular brand, just try using one from the frozen section.
Ensure your filling mixture is not too wet. This will cause a soggy texture and will hinder the crispiness of the egg roll wrapper. Adding a small amount of cornstarch can help absorb any excess moisture.
Make sure your oil temperature is at least 350 degrees before adding the egg rolls.
Don’t overcrowd the pan or fryer. This will cause uneven cooking.
Ingredients
2 cups Cabbage, finely shredded
1 cup Carrots, julienned or grated
1 cup Bean Sprouts
½ cup Green Onions, chopped
2 cloves Garlic, minced
1 Tablespoon Ginger, freshly grated
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil
Vegetable Oil for frying
Cornstarch (plus 2 Tablespoons water)
Salt and Pepper to taste
Egg Roll wrappers 1 package (about 20 wrappers)
Directions
In a large skillet, heat a teaspoon of sesame oil over medium heat. Add 2 cloves of minced garlic and 1 Tablespoon of grated ginger, stirring for approximately 30 seconds until fragrant.
Stir in the 2 cups of cabbage, 1 cup of carrots, 1 cup of bean sprouts, and ½ cup of green onions.
Sauté for approximately 5 minutes or until the vegetables are softened.
Add 2 Tablespoons of soy sauce, remaining sesame oil, and salt and pepper to taste preference.
Stir well to combine. Remove from heat and let it cool slightly.
Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you, like a diamond.
Place approximately 2 Tablespoons of the vegetable filling near the center of the wrapper.
Roll the corner closest to you over the filling, then fold in the left and right corners towards the center.
Continue rolling the wrapper tightly and seal the final corner with a bit of cornstarch slurry to secure the roll. To make a cornstarch slurry, simply mix together water and cornstarch in a small bowl. This will be our “glue” to help keep the egg rolls sealed.
In a deep, heavy-bottomed Dutch oven or fryer, heat vegetable oil to 350°F
Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan. Fry for approximately 3-4 minutes or until golden brown and crispy, turning occasionally.
Remove the egg rolls using a slotted spoon and drain on a paper towel-lined plate to remove excess oil.
How to Bake Homemade Vegetable Egg Rolls
Preheat oven to 400 degrees. Place the egg rolls seam-side down on a baking sheet lined with parchment paper.
Lightly spray each egg roll with a neutral cooking spray such as olive oil or avocado oil.
Bake the egg rolls for approximately 7 minutes. Turn the egg rolls and continue baking for another 5-7 minutes or until the egg rolls are lightly golden and appear crispy.
How to Air Fry Homemade Vegetable Egg Rolls
If using an air fryer to bake these egg rolls, place the egg rolls seam-side down in a single layer on the air fryer tray. Light spray each eggroll with a non-stick cooking spray. Bake at 390 degrees for approximately 7-9 minutes, flipping the eggrolls about halfway through.
How to Store Homemade Vegetable Egg Rolls
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
How to Freeze and Reheat Homemade Vegetable Egg Rolls
These Homemade Vegetable Egg Rolls can be frozen pre-cooked or after they are baked and cooled completely. Place the egg rolls seam side down on a sheet pan lined with parchment paper and freeze for about 1 hour. Remove the frozen egg rolls and place in a freezer-safe storage bag or container. Freeze for up to 3 months.
To reheat uncooked egg rolls, allow egg rolls to rest at room temperature for about 10 minutes. Lightly spray the egg rolls with a non-stick cooking spray and place seam side down on a baking sheet lined with parchment paper. Bake in a preheated 400-degree oven for 7-9 minutes then turn the egg rolls and bake for an additional 7 minutes.
To reheat cooked egg rolls, heat in the microwave for approximately 2-3 minutes or until heated through. Please note that the egg rolls may lose some of their delicious crispiness. For the best results, reheat in a toaster oven or traditional oven for 7-9 minutes then flip the egg rolls and bake for an additional 7 minutes.
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