Vegetarian Crispy Homemade Egg Rolls
Discover the ultimate recipe for Vegetarian Crispy Homemade Egg Rolls, a flavor-packed, crunchy delight perfect for appetizers or snack time! These egg rolls are stuffed with a vibrant medley of finely shredded cabbage, julienned carrots, bean sprouts, and green onions, all stir-fried with garlic, soy sauce, and a touch of sesame oil to create a savory and satisfying filling. Wrapped in golden, crispy egg roll wrappers and fried to perfection, each bite delivers an irresistible crunch and rich, vegetable-forward flavor. Ideal for vegetarians, this recipe is quick to prepare, with just 20 minutes of prep and cooking time. Serve these delectable egg rolls hot with your favorite dipping sauce for a crowd-pleasing treat that’s sure to impress! Keywords: Vegetarian egg rolls, crispy homemade egg rolls, vegetable egg rolls recipe, easy appetizer idea.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 2 cups cabbage, finely shredded
- 1 cup carrots, julienned
- 1 cup bean sprouts
- 4 green onions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 12 egg roll wrappers
- 2 tablespoons water
- 3 cups vegetable oil for frying
Instructions
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Add the minced garlic and cook for about 30 seconds until fragrant.
Add the cabbage, carrots, and bean sprouts to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly softened.
Stir in the green onions, soy sauce, and sesame oil. Cook for an additional 2 minutes, then remove the skillet from heat. Let the mixture cool slightly.
Lay one egg roll wrapper on a clean surface with a corner pointed towards you, forming a diamond shape.
Place about 2 tablespoons of the vegetable filling near the center of the wrapper.
Fold the bottom corner over the filling, then fold the side corners in, forming an envelope shape.
Brush the top corner with a small amount of water and roll it tightly. Repeat with the remaining wrappers and filling.
Heat 3 cups of vegetable oil in a deep-fryer or large pot to 350°F (175°C).
Carefully lower the egg rolls into the hot oil in batches, making sure not to overcrowd the pot.
Fry the egg rolls for about 3-5 minutes each, or until they are golden brown and crispy.
Remove the egg rolls from the oil using a slotted spoon and drain them on a paper towel-lined plate.
Serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
7392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 756.8 g | 970% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2811 mg | 122% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 25.9 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1756 mg | 37% | |
*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.
