Veggie Egg Rolls
Crispy, golden, and packed with vibrant flavor, these **Veggie Egg Rolls** are the perfect appetizer or snack for any occasion. Filled with a savory blend of fresh green cabbage, carrots, bean sprouts, and green onions, seasoned with aromatic garlic, ginger, and soy sauce, these egg rolls are a delightful vegetarian option that doesn’t skimp on taste. The wrappers encase the stir-fried vegetable filling beautifully, creating a satisfying crunch with every bite. They're quick to prepare with just 20 minutes of prep and feature an easy frying technique that ensures perfectly crisp results. Serve these homemade egg rolls with your favorite dipping sauce for a crowd-pleasing, shareable treat that’s ideal for parties, game days, or weeknight indulgence. Perfectly seasoned and easy to make, these veggie egg rolls are destined to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 cups green cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 cup bean sprouts
- 3 stalks green onions, sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 12 pieces egg roll wrappers
- 2 cups vegetable oil for frying
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Add the minced garlic and grated ginger to the skillet, and sauté for about 30 seconds until fragrant.
Stir in the sliced cabbage, julienned carrots, bean sprouts, and sliced green onions. Cook while stirring frequently for 3-4 minutes until the vegetables are softened and lightly sautéed.
Add soy sauce and sesame oil to the vegetable mixture, stirring well to combine. Cook for another 2 minutes, then remove from heat and allow to cool slightly.
Lay one egg roll wrapper with a corner pointing towards you. Spoon about 2 tablespoons of the vegetable filling onto the lower third of the wrapper.
Fold the bottom corner over the filling, then fold in the two side corners like an envelope. Roll the wrapper tightly, sealing the top corner with a dab of water.
Repeat with remaining wrappers and filling.
Heat 2 cups of vegetable oil in a large pan or deep fryer to about 350°F (175°C).
Carefully add the egg rolls to the hot oil, a few at a time, without overcrowding the pan.
Fry for 2-3 minutes on each side, or until they are golden brown and crispy.
Remove from oil using a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serve the veggie egg rolls hot with your choice of dipping sauce.
Nutrition Facts
Calories |
5250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 507.2 g | 650% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 196.7 g | 72% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 25.6 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1718 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.
