Vegetable Egg Rolls – Fried or Baked

Vegetable Egg Rolls are a widely enjoyed take-out appetizer that can be easily executed in your kitchen.

This vegetarian version requires only a few basic ingredients, but by the time all is said and done, the results are quite gratifying, and soon enough you will find yourself regretting you did not make more of them to begin with. The sesame ginger dipping sauce recipe featured here really complements them and enhances their flavor.

When it comes to what could constitute a great filling or dipping sauce as far as egg rolls, the possibilities are quite ample. Pork, chicken, or tofu are wonderful protein additions for the rolls while sweet and sour, spicy peanut, or sweet chili would make great dipping sauce choices.

How to make vegetable egg rolls

To start, whip up a quick dipping sauce by combining all the ingredients in a jar and giving it a good shake.

Now, prepare the filling for your egg rolls. In a large pan or wok, heat up some oil and sauté garlic, green onion, and ginger until fragrant. Add in cabbage, carrots, and peppers, season with salt and pepper, and cook until they’re nice and tender. Transfer these veggies to a bowl and let them cool down.

Once your filling is ready, it’s time to assemble the egg rolls. Spoon about 2 tablespoons of filling onto each wrapper, roll them up, fold in the sides, and seal the edges with a bit of beaten egg. Repeat until all your wrappers are filled, then cover the rolls with plastic wrap until you’re ready to cook.

How to cook the rolls

Now, you’ve got two options for cooking: frying or baking. For frying, heat up your oil to 350°F (180°C) and fry the egg rolls a few at a time until they’re crispy and golden brown. Drain them on paper towels to get rid of any excess oil.

If you prefer baking, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the rolls on the sheet, brush them with olive oil, and bake for about 15 minutes until they’re nice and crispy.

Once your egg rolls are cooked, serve them warm with that tasty dipping sauce you made earlier.

I hope you have fun making these vegetable egg rolls! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

Check our collection for Asian Recipes for more similar ideas.

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Vegetable Egg Rolls - Fried or Baked

5 from 1 vote

Egg rolls are a widely enjoyed take out appetizer that can be easily executed in your own kitchen. This vegetarian version requires only a few basic ingredients, but by the time all is said and done, the results are quite gratifying and soon enough you will find yourself regretting you did not make more of them to begin with. The sesame ginger dipping sauce recipe featured here really complements them and enhances their flavor.

Servings 14 servings

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

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Ingredients

  

1x2x3x

• 2 tbsp (28ml) vegetable oil
• 3 cups (270g) shredded cabbage
• 1 cup (95g) carrots , finely julienned
• 1 cup (95g) red peppers , finely julienned
• 1/2 cup (50g) green onion , chopped
• 2 cloves garlic , minced
• 1 tbsp (15g) ginger , grated
• 12 square (8 inch- 20 cm) egg roll wrappers
• 1/2 tsp (3g) salt
• Freshly ground black pepper
• 1 egg , beaten
• Oil for deep frying

Sesame ginger dipping sauce (make ahead)

• 3 tbsp (45ml) soy sauce
• 1 tbsp (15ml) rice vinegar
• 1 tbsp (20g) honey
• 1/2 tbsp (7g) sesame oil
• 2 cloves garlic , minced
• 1 tbsp (15g) ginger , grated
• 1 tbsp (15ml) fresh squeezed orange juice
• 1 tbsp (7g) sesame seeds
• 1 tbsp (6g) green onion , chopped

Instructions

 

First make the dipping sauce.

• Add all the ingredients in a jar cover with a lid and shake to combine.

Prepare egg roll's filling.

• In a large pan or wok, heat 1 or 2 tablespoons of oil and sauté garlic, green onion and ginger for 1 minute.
• Add cabbage, carrots, and peppers, season with salt and pepper and continue to cook until softened. Transfer vegetables to a bowl and set aside to cool.

Assemble the egg rolls.

• Place about 2 tablespoons of filling on the wrapper, roll the wrapper up, fold the sides inward, and continue rolling. Seal the edges with a little beaten egg.
• Repeat with remaining wrappers and cover the rolls with plastic wrap until ready to fry or bake.

For frying method.

• Heat the oil to 350°F (180°C) and fry about 3 egg rolls at a time, turning several times until golden and crisp.
• Remove and place on paper towels to drain the excess oil. Serve egg rolls warm, with dipping sauce.

For baking method.

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and grease slightly with vegetable oil. Place the rolls on the baking sheet and brush with olive oil.
• Bake for about 15 minutes until golden and crisp.
• Serve egg rolls warm, with dipping sauce.

Video

Nutrition

Serving: 1 roll out of 14Calories: 162kcalCarbohydrates: 32.2gProtein: 5.7gFat: 2.2gSaturated Fat: 0.3gSugar: 2.7g

Calories: 162kcal

Course: Appetizer

Cuisine: Chinese

Keyword: baked egg rolls, egg rolls, fried egg rolls, vegetable egg rolls