Soy-Free Veggie Egg Rolls
Crispy, golden, and packed with flavor, these Soy-Free Veggie Egg Rolls are the perfect appetizer or snack for anyone looking to enjoy a savory treat without soy-based ingredients. This easy-to-make recipe features a vibrant filling of green cabbage, carrots, bean sprouts, and aromatic garlic and ginger, all cooked to perfection and wrapped in delicate egg roll wrappers. Whether fried to achieve that classic crunch or baked for a lighter option, these egg rolls come together in just 35 minutes and are ideal for serving with a soy-free dipping sauce. Perfect for gatherings or meal prepping, this recipe offers a delightful way to enjoy homemade egg rolls while catering to dietary preferences.
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Recipe Information
Ingredients
- 12 pieces Egg roll wrappers
- 2 cups Green cabbage
- 1 cup Carrots
- 1 cup Bean sprouts
- 3 stalks Green onions
- 1 teaspoon Ginger
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame oil
- 1 cup Neutral cooking oil (e.g., avocado or canola oil)
- 1 tablespoon Cornstarch
- 1 tablespoon Water
Instructions
Finely shred the cabbage and carrots. Chop the bean sprouts and green onions. Mince the garlic and ginger.
Heat sesame oil in a skillet over medium heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
Add the cabbage, carrots, and bean sprouts to the skillet. Cook for 3-4 minutes, stirring frequently, until the vegetables soften but remain crisp. Season with salt and black pepper. Remove from heat and stir in the green onions. Let the filling cool slightly.
In a small bowl, mix the cornstarch and water to create a paste. This will act as the seal for your egg rolls.
Lay one egg roll wrapper flat on a clean surface in a diamond shape (one corner pointing toward you). Place 2-3 tablespoons of the vegetable filling near the bottom corner of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides tightly. Roll upward toward the top corner, applying the cornstarch paste along the edges to seal the roll. Repeat with the remaining wrappers and filling.
Heat the neutral cooking oil in a deep pan or skillet to 350°F (175°C). Fry the egg rolls in small batches for 2-3 minutes on each side until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Alternatively, to bake the egg rolls, preheat the oven to 425°F (220°C). Place the rolls seam-side down on a baking sheet lined with parchment paper. Brush lightly with oil and bake for 12-15 minutes, turning halfway, until crispy and golden.
Serve warm with your favorite soy-free dipping sauce or enjoy as is!
Nutrition Facts
Calories |
3035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.4 g | 330% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 180.7 g | 66% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 14.3 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 884 mg | 19% | |
*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.
