Vegetarian or Not Egg Rolls
Crispy, golden, and endlessly versatile, these "Vegetarian or Not Egg Rolls" are the ultimate appetizer or snack for any occasion! Packed with a vibrant medley of shredded cabbage, carrots, bean sprouts, and green onions, these egg rolls can be customized to suit any preference—add savory ground pork, chicken, or a vegetarian meat substitute for an extra protein boost, or keep them strictly plant-based. Seasoned with fragrant garlic, soy sauce, and a hint of sesame oil, the filling is bursting with umami. Wrapped in delicate egg roll wrappers and fried to crunchy perfection, each bite delivers a delightful contrast between the crispy exterior and the tender, flavorful interior. Perfect for family meals, parties, or game days, these egg rolls are easy to make and pair beautifully with your favorite dipping sauces, like sweet and sour or soy dipping sauce. With only 30 minutes of prep time, they’re a quick, crowd-pleasing treat that’s sure to impress!
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Recipe Information
Ingredients
- 20 pieces egg roll wrappers
- 3 cups, shredded cabbage
- 1 cup, shredded carrot
- 1 cup bean sprouts
- 4 stalks, thinly sliced green onions
- 2 cloves, minced garlic
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.5 cup vegetable oil
- 1 cup, cooked and crumbled ground pork, chicken, or vegetarian meat substitute (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
In a large skillet or wok, heat a drizzle of sesame oil over medium heat.
Add the minced garlic and cook until fragrant, about 30 seconds.
Add the shredded cabbage, carrot, bean sprouts, and green onions to the skillet. Stir-fry for 3–4 minutes until the vegetables begin to soften.
If using ground pork, chicken, or a vegetarian meat substitute, stir it into the vegetable mixture at this stage.
Add soy sauce to the skillet and toss to coat the mixture evenly. Cook for another 2 minutes. Remove from heat and let the filling cool completely.
Mix the cornstarch and water in a small bowl to create a paste that will act as glue for sealing the egg rolls.
Take an egg roll wrapper and place it on a clean, flat surface in a diamond orientation (with one corner pointing toward you).
Spoon about 2 tablespoons of the filling onto the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll tightly until only the top corner remains exposed.
Brush a little of the cornstarch paste on the top corner, then press gently to seal the roll. Repeat for all wrappers.
Heat vegetable oil in a deep skillet or frying pan over medium-high heat.
Fry the egg rolls in batches, 3–4 at a time, for 2–3 minutes on each side or until golden brown and crispy.
Remove the egg rolls from the oil and drain on paper towels.
Serve warm with your favorite dipping sauce, such as sweet and sour sauce or soy dipping sauce.
Nutrition Facts
Calories |
3015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 73.2 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 4406 mg | 192% | |
| Total Carbohydrate | 286.1 g | 104% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 17.9 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1894 mg | 40% | |
*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.
