Low Sodium Veggie Egg Rolls
These Low Sodium Veggie Egg Rolls are the perfect combination of crispy, light, and flavorful while catering to anyone looking to reduce their sodium intake. Packed with nourishing vegetables like shredded cabbage, carrots, fresh bean sprouts, and green onions, the filling is subtly enhanced with garlic, ginger, low sodium soy sauce, and a touch of sesame oil for a savory yet health-conscious twist. Wrapped in golden-crisp egg roll wrappers, these homemade delights are quick to prepare—just 20 minutes of prep and 10 minutes to cook—and ideal as an appetizer, party snack, or finger food for any occasion. Pair them with a low sodium dipping sauce for an added burst of flavor or enjoy them on their own. Easy to make, endlessly customizable, and perfect for healthier indulgence, these egg rolls are a must-try for your next meal or gathering.
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Recipe Information
Ingredients
- 12 pieces Egg roll wrappers (low sodium, if available)
- 2 cups (shredded) Cabbage
- 1 cup (shredded) Carrot
- 1 cup (fresh) Bean sprouts
- 3 stalks (thinly sliced) Green onions
- 2 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Sesame oil
- 1 cup (approximately) Vegetable oil (for frying)
- 1 tablespoon (for sealing wrappers) Water
Instructions
Prepare the vegetables: shred the cabbage and carrots, rinse the bean sprouts, and thinly slice the green onions.
In a large mixing bowl, combine the shredded cabbage, shredded carrots, bean sprouts, green onions, minced garlic, and grated ginger.
Add the low sodium soy sauce and sesame oil to the vegetable mixture. Mix well to evenly coat the ingredients.
Lay an egg roll wrapper on a clean surface with one corner pointing toward you, forming a diamond shape. Place 2-3 tablespoons of the filling in the center of the wrapper.
Fold the bottom corner of the wrapper tightly over the filling. Fold in the sides snugly, then roll toward the top corner, creating a log shape.
Use your finger to brush a small amount of water on the top corner to seal the roll. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a large skillet or deep pan over medium-high heat until it reaches about 350°F (175°C).
Carefully add the egg rolls to the oil, a few at a time, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy.
Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve warm with a low sodium dipping sauce or enjoy them on their own!
Nutrition Facts
Calories |
3015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.2 g | 330% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 14.5 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1152 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
