Homemade Vegetable Egg Rolls

Homemade Vegetable Egg Rolls

Homemade Vegetable Egg Rolls are a delightful twist on a favorite appetizer that’s perfect for sharing with family and friends. The crispy texture combined with a savory vegetable filling makes them the ideal snack or side dish. Plus, they are super easy to make at home, allowing you to enjoy that delicious, restaurant-style taste right in your kitchen.

Why You’ll Love This Homemade Vegetable Egg Rolls:

• Flavorful Crunch: A perfect balance of crunchy vegetables and crispy wrapper.
• Quick to Prepare: Ready in about 30 minutes, these egg rolls are great for busy weeknights.
• Meal Prep Friendly: Make a batch in advance and freeze them for easy snacks later.
• Family-Friendly: Kids love them, and they can even help with the rolling process!
• Versatile: Great as an appetizer, snack, or a light meal, and perfect for any occasion.

Ingredients Needed:

• Vegetables:
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup bean sprouts
  • 1/4 cup chopped green onions
• Aromatics:
  • 2 cloves garlic, minced
• Sauces:
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
• Wrappers:
  • 1 package egg roll wrappers
• For Frying:
  • Oil for frying

Step-by-Step Instructions:

1. In a large skillet, heat some oil over medium heat. Add cabbage, carrots, bean sprouts, green onions, and garlic. Stir-fry for about 5 minutes until vegetables are softened.
2. Stir in soy sauce and sesame oil. Remove from heat and let cool slightly.
3. Lay an egg roll wrapper on a clean surface, place a spoonful of the vegetable mixture in the center. Fold up the bottom, tuck in the sides, and roll tightly.
4. Repeat with remaining wrappers and filling.
5. Heat oil in a deep pan for frying. Fry egg rolls in batches until golden brown, about 3-4 minutes.
6. Drain on paper towels and serve hot.

Serving Suggestions for Homemade Vegetable Egg Rolls:
These delicious egg rolls pair perfectly with sweet and sour sauce, soy sauce, or homemade dipping sauces. Serve alongside a fresh salad, or alongside rice for a light meal. They also make a fantastic appetizer for parties, potlucks, or family gatherings!

Tips for Success with Homemade Vegetable Egg Rolls:

• Don’t Overfill: Keep the filling amount moderate; too much can make rolling difficult and can cause them to burst while frying.
• Seal Properly: Make sure to seal the edges well by moistening them with a little water to prevent them from opening up during frying.
• Fry in Batches: Avoid overcrowding the pan to ensure even cooking and prevent soggy egg rolls.
• Adjust Oil Temperature: Make sure the oil is hot enough (around 350°F) before frying for that perfect crispy texture.
• Experiment with Fillings: Feel free to add in your favorite vegetables or even proteins for additional flavor.

Variations:
You can customize your vegetable egg rolls by adding in cooked proteins such as shrimp, chicken, or tofu for a heartier option. Spices like ginger or chili flakes can also be used for an extra kick.

FAQs:

1. 
   

   Can I bake these egg rolls instead of frying them?
   
   Yes! Brush them with a bit of oil and bake in a preheated oven at 425°F for about 20-25 minutes, turning halfway through, until golden brown.

   
   
2. 
   

   How do I store leftovers?
   
   Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

   
   
3. 
   

   Can I freeze the egg rolls?
   
   Absolutely! You can freeze them before frying. Just place them on a baking sheet, flash freeze them, and then transfer to a freezer bag. When ready to eat, fry them from frozen, adding a couple of extra minutes to the cooking time.

   
   

Homemade Vegetable Egg Rolls

Delicious and crispy egg rolls filled with savory vegetables, perfect for sharing or as a light meal.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Appetizer, Snack

Cuisine: Asian, Vegetarian

Keyword: easy appetizer, egg rolls, homemade egg rolls, snack, vegetable egg rolls

Servings: 4 servings

Calories: 150kcal

Ingredients

Vegetables

• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1/2 cup bean sprouts
• 1/4 cup chopped green onions

Aromatics

• 2 cloves garlic, minced

Sauces

• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Wrappers

• 1 package egg roll wrappers

For Frying

• Oil for frying

Instructions

Preparation

• In a large skillet, heat some oil over medium heat. Add cabbage, carrots, bean sprouts, green onions, and garlic. Stir-fry for about 5 minutes until vegetables are softened.
• Stir in soy sauce and sesame oil. Remove from heat and let cool slightly.

Rolling

• Lay an egg roll wrapper on a clean surface, place a spoonful of the vegetable mixture in the center. Fold up the bottom, tuck in the sides, and roll tightly.
• Repeat with remaining wrappers and filling.

Cooking

• Heat oil in a deep pan for frying. Fry egg rolls in batches until golden brown, about 3-4 minutes.
• Drain on paper towels and serve hot.

Notes

Don’t overfill: Keep the filling amount moderate to avoid bursting. Seal edges well with water, fry in batches to ensure even cooking and adjust oil temperature for crispiness. Experiment with custom fillings.

Nutrition

Serving: 1g | Calories: 150kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 200mg | Fiber: 2g | Sugar: 2g

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