These vegetable egg rolls pack garlicky cabbage, carrots, and onions into crackly, crunchy wrappers that shatter with every bite. Five straightforward steps take you from chopping board to golden egg rolls on the cooling rack—no mystery ingredients, just fresh veggies and pantry staples. Dip them in sweet and sour sauce, Szechuan sauce, or even dumpling sauce. Or eat them plain—they're that good!
Table of Contents
Why I Love These Veggie Egg Rolls
I grew up dipping veggie egg rolls in sweet chili sauce at every mall food court, but once I started making them at home, there was no going back. Homemade vegetable egg rolls actually taste like fresh vegetables—not filler—and the wrappers stay perfectly crispy long after they come out of the oil.
Rolling them is surprisingly relaxing, too, and actually way easier than you'd think. Turn on a podcast or some music, and you’ll enjoy making this recipe just as much as eating it!
Ingredients You’ll Need
For the filling
- 2 tablespoon vegetable oil (for sautéing)
- 1 yellow onion, finely chopped
- 2 teaspoon fresh ginger, grated
- 2 garlic cloves, minced
- 4 cups cabbage, finely chopped
- 2 carrots, grated
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoon toasted sesame oil
- 1 teaspoon sugar
- ½ teaspoon salt
For the assembly:
- 12 egg-roll wrappers
- 2 teaspoon tapioca flour + 2 teaspoon water (slurry for sealing)
For frying:
- Vegetable oil (enough for 2-inch depth in pan)
How To Make Vegetable Egg Rolls
Step 1: Sauté the Aromatics
Heat 2 tablespoon vegetable oil in a skillet over medium heat. Add the onion; cook for 3–4 minutes, until translucent. Stir in the ginger and garlic; cook for 1 minute, until fragrant.
Step 2: Wilt the Veggies
Add cabbage and carrots. Season with soy sauce, oyster sauce, sesame oil, sugar, and salt. Stir-fry for 7–10 minutes, until the volume has halved and most of the moisture has evaporated. Transfer the filling to a plate to cool slightly.
Step 3: Prep the Wrappers
Whisk the tapioca flour with water to form a glue-like consistency. Lay one egg-roll wrapper diamond-style on a clean surface.
Step 4: Roll ’Em Up
Spoon 2–3 tablespoons of filling across the lower third of the wrapper.
Fold the bottom point over filling, tuck the sides inward, and roll tightly. Brush the top corner with slurry to seal. Repeat with remaining wrappers.
Step 5: Fry to Golden
Heat 2 inches of oil to 350°F (175°C). Fry egg rolls 2–3 minutes per side until deep golden. Drain on a wire rack and serve hot with sweet chili sauce, soy vinegar, or one of my sauces I mentioned in the intro to this recipe. Dig in!
Pro Tips For Perfect Vegetable Egg Rolls
Moisture management – Cabbage holds a lot of water; cook it down until the pan looks almost dry, or the steam inside the wrapper will blister the skin and turn it chewy. If you’re in a hurry, sprinkle ½ teaspoon of salt on the cabbage first and let it sit for 10 minutes—then squeeze out the excess liquid before cooking.
Slurry science – Tapioca flour creates a stronger edible “glue” than cornstarch because its starch granules gelatinize at lower temperatures. Mix just before using; if it sits too long, it turns gummy and hard to brush.
Oil temperature – Keep the fry oil between 350–365 °F; cooler oil makes soggy, oil-logged rolls, while hotter oil browns the wrapper before the interior warms through. A small scrap of wrapper should bubble vigorously but not darken in under 10 seconds.
Tight rolls, crisp shells – Roll firmly to press out air pockets—trapped steam expands and can burst the wrapper. Position the filling low on the wrapper and pull back gently as you roll to compact the vegetables.
Freeze for later – Arrange uncooked egg rolls on a parchment-lined sheet, freeze solid, then stash in a zip bag. Fry straight from frozen at 325°F for 4–5 minutes; the lower start temperature thaws the center before the wrapper overbrowns.
Variations
- Tofu & Veggie Egg Rolls – Add ½ cup crumbled firm tofu with the cabbage for protein.
- Sweet-Spicy Version – Stir 1 tablespoon Thai sweet chili sauce into the cooked filling and omit the sugar.
- Air-Fryer Egg Rolls – Brush the rolls lightly with oil and air-fry at 375°F for 10–12 minutes, turning once, until crisp.
- Gluten-Free Option – Use rice-paper sheets and double the tapioca slurry. Soak the sheets briefly, fill, fold, then fry at 330°F to prevent blistering.
FAQS About This Vegetable Egg Rolls Recipe
Can I bake egg rolls instead of frying them?
Yes! For a lighter version, brush or spray with oil and bake at 400°F for 18–20 minutes, turning halfway. They won’t be quite as blistery as fried ones but still crisp.
How do I keep leftover egg rolls crispy?
Cool completely, then store uncovered in the fridge. Reheat in a 375°F oven or air fryer for 8 minutes; microwaving can cause them to become soft.
What dipping sauce goes best with veggie egg rolls?
Classic sweet-chili is a classic, but if you want something less spicy, a 1:1 mix of soy sauce and rice vinegar with a dash of sesame oil cuts the richness of the fried wrapper and enhances the filling.
Can I substitute cornstarch for tapioca starch in the slurry?
Yes, but note that cornstarch requires a thicker paste to seal well. Use 1 tablespoon cornstarch mixed with 2 teaspoons water. Tapioca starch still creates a stronger “glue,” especially for frying.
How finely should I chop the veggies for egg rolls?
Aim for ¼-inch pieces or finer so the filling packs tightly; large chunks create gaps and tear the wrapper.
My Final Thoughts
Once you make these crispy vegetable egg rolls made at home, take-out becomes optional and honestly a last resort. Fresh veggies, pantry sauces, and a quick fry deliver that irresistible crunch in a healthier way. Give them a go and drop your best dipping-sauce combo in the comments! Also, leave a review and let me know your thoughts on this recipe!
More Recipes To Try Next
Vegetable Egg Rolls
These vegetable egg rolls pack garlicky cabbage, carrots, and onions into crackly, crunchy wrappers that shatter with every bite. Five straightforward steps take you from chopping board to golden egg rolls on the cooling rack—no mystery ingredients, just fresh veggies and pantry staples.
Ingredients
- 4 cups cabbage, finely chopped
- 2 carrots, grated
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 2 teaspoon ginger, grated
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoon sesame oil
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 tablespoon vegetable oil
- 2 teaspoon tapioca flour
- 2 teaspoon water
- 12 egg rolls
- Vegetable oil for frying
Instructions
1. Add 2 tablespoon vegetable oil to a nonstick pan over medium heat. Add the onions and cook for 3-4 minutes until softened.
2. Add the ginger and garlic and cook for 1 minute.
3. Add the cabbage and carrots and stir to combine. Add the soy sauce, oyster sauce, sesame oil, sugar, and salt. Cook for 7-10 minutes, stirring occasionally, until the vegetables have softened. The volume should be reduced to half.
4. Combine the tapioca flour and water in a small bowl.
5. Lay out one egg roll wrapper on a clean surface. Add 2-3 tablespoon of the vegetable mixture in the center of the wrapper. Roll and glue the edges using the tapioca mixture. Repeat with the remaining wrappers.
6. Heat 2 inches of vegetable oil in a frying pan over medium-high heat. Once hot, fry the stuffed egg rolls for 2-3 minutes on all sides until golden.
7. Remove the golden egg rolls from the oil and place them on a wire rack. Serve immediately with your choice of dipping sauce.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 283Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 14mgSodium: 710mgCarbohydrates: 30gFiber: 4gSugar: 2gProtein: 8g
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