Vegetable Egg Rolls

 AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES


Homemade Vegetable Egg Rolls are super simple to make. Because the filling marinates and isn't pre-cooked, the vegetables maintain their crispness. These will be a huge hit as an appetizer at your next gathering with family or friends.


With simple ingredients that aren't hard to find and not expensive to boot, you have to try this Vegetable Egg Roll recipe. I made these for a club I belong to and everybody thought they were absolutely delicious and said they were so much better than any local Chinese takeout place they had ever ordered from.
Some of the things I have learned in making these is: make sure you wrap tightly, seal the edges properly, refrigerate them so they firm up before frying and keep your oil temperature a consistent 350°! To do that I highly recommend a fryolator. I've had mine for years now and just love it. We do French Fries, homemade Onion Rings, chicken tenders and shrimp to name some of the things we use the fryolator for. 
  • 1 pkg. egg roll wrappers
  • 1 head Napa cabbage - shredded
  • 1 10 oz. bag shredded carrots
  • 1 14 oz. can bean sprouts - drained and rinsed
  • 1 bunch scallions - small dice (green and white parts)
  • oil for frying
  • 2/3 cup dark soy sauce
  • 3 tbsp. mirin
  • 2 tbsp. rice wine vinegar
  • 3 tbsp. chopped garlic
  1. In a large bowl add the shredded cabbage, carrots, bean sprouts and scallions. Mix well.
  2. In another container mix together the soy sauce, mirin, rice wine vinegar and chopped garlic. 
  3. Add the liquid mixture to the vegetables and toss to coat. Let marinate for about an hour until the cabbage wilts down - mixing occasionally.
  4. When you are ready to fill the egg rolls, follow the egg roll wrapper directions. Be sure to seal them well and roll them up tight.
  5. Place rolled egg rolls on a parchment lined baking sheet and place them in the refrigerator. They fry better when cold so leave them in the refrigerator with a cloth covering for at least two hours.
  6. Heat your oil to 350°. Fry the egg rolls in small batches for about 2-3 minutes or so, turning once while frying. Move them to a wire rack to drain.
  7. Serve with your favorite Asian sauce, like Duck Sauce.
The mixture made enough to fill all 20 wrappers in the package with just a little filling left over. 

Bring out a platter of these Vegetable Egg Rolls and I guarantee they will be the first appetizer to get eaten off of the snack table!


I had a blast making these Vegetable Egg Rolls and was so happy that my husband who had never had an egg roll gave them two thumbs up! You can't beat the cost either - they cost just .51 cents a piece to make. Life is good when the pocketbook doesn't take a beating and even better when it's husband approved!

Just look at those vegetables - crisp, tender and full of flavor from the marinade. Delicious.




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