Crispy Veggie Egg Rolls Made From Scratch

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When I’m craving something crunchy, savory, and full of flavor, veggie egg rolls are my go-to. They’re the perfect snack or appetizer, and I love how easy they are to customize with whatever vegetables I have in the fridge. Whether you’re new to making egg rolls at home or just want a better recipe, this guide will help you make golden brown, crispy veggie egg rolls that beat takeout any day.

What Are Veggie Egg Rolls?

Veggie egg rolls are a popular Asian-inspired appetizer made by wrapping a mix of seasoned vegetables in thin pastry sheets, then frying or baking them until golden and crispy. They’re typically served with dipping sauces like soy sauce, sweet chili, or spicy mustard.

Key Terms:

• Egg Roll Wrappers: Thin, square pastry sheets made from flour, water, and eggs. Not to be confused with spring roll wrappers, which are usually thinner and made without eggs.

• Dipping Sauce: A sauce served on the side for dipping. Soy sauce, sweet chili, or peanut sauce are common.

• Golden Brown: The color you aim for when frying or baking — a visual cue for crispiness and proper doneness.

• Baking Sheet: A flat tray used for baking egg rolls in the oven instead of frying.

• Paper Towel: Used to drain excess oil after frying the rolls, helping them stay crispy.

Ingredients You’ll Need

I like to keep things simple and flexible, so here’s my basic ingredient list. You can swap in whatever veggies you like, but this combo gives a perfect balance of texture and flavor.

Vegetables:

• 1 ½ cups shredded green cabbage

• 1 cup shredded carrots

• ½ cup thinly sliced green onions

• 1 cup bean sprouts

• 1 cup finely chopped mushrooms (shiitake or button work well)

• 2 garlic cloves, minced

• 1 teaspoon freshly grated ginger

Seasonings:

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

Other:

• 10–12 egg roll wrappers

• 1 tablespoon cornstarch + 2 tablespoons water (for sealing the edges)

• Vegetable oil for frying

• Optional: sweet chili sauce or soy sauce for dipping

Tip: If you’re baking instead of frying, lightly brush the egg rolls with oil before placing them on a baking sheet.

How to Make Veggie Egg Rolls (Step-by-Step)

Here’s how I make them at home, and I promise they come out crispy and packed with flavor every time.

Step 1: Cook the Filling

1. Heat 1 tablespoon of oil in a large pan over medium heat.

2. Add garlic and ginger, cook for 30 seconds.

3. Stir in cabbage, carrots, mushrooms, and green onions. Sauté for 3–4 minutes.

4. Add bean sprouts, soy sauce, sesame oil, salt, and pepper. Cook for another 2 minutes until the veggies are soft but not soggy.

5. Remove from heat and let the mixture cool completely.

Step 2: Assemble the Egg Rolls

1. Lay an egg roll wrapper on a flat surface like a diamond.

2. Add about 2 tablespoons of the cooled veggie mixture to the center.

3. Fold the bottom corner over the filling, then fold in the sides.

4. Roll tightly and seal the top edge with the cornstarch slurry.

Step 3: Cook the Egg Rolls

Frying:

• Heat 2 inches of oil in a deep skillet to 350°F (175°C).

• Fry 3–4 egg rolls at a time for about 2–3 minutes per side or until golden brown.

• Drain on a paper towel.

Baking:

• Preheat oven to 400°F (200°C).

• Place rolls on a baking sheet lined with parchment.

• Lightly brush with oil and bake for 18–20 minutes, flipping halfway through.

Air Frying:

• Preheat air fryer to 375°F (190°C).

• Lightly spray egg rolls with oil and cook for 10–12 minutes, flipping halfway.

Storing and Reheating Tips

I often make a double batch of veggie egg rolls so I can enjoy them later without the mess. Here’s how I store and reheat them:

How to Store:

• In the fridge: Let egg rolls cool completely, then store them in an airtight container for up to 3–4 days.

• In the freezer: Place cooled egg rolls in a single layer on a baking sheet. Freeze until solid (about 1 hour), then transfer to a freezer-safe bag. They’ll keep for up to 2 months.

Reheating Options:

• Oven or air fryer: Preheat to 375°F (190°C) and heat for 8–10 minutes.

• Stovetop: Use a pan with a bit of oil and heat over medium until warmed through.

• Microwave (not recommended): You can, but they’ll lose their crispiness. Wrap in a paper towel and heat for about 45 seconds.

Pro Tip: If reheating frozen egg rolls, don’t thaw first. Bake or air fry directly from frozen for best results.

Serving Suggestions

Veggie egg rolls are super versatile. Here’s how I usually serve them:

• With a side of sweet chili sauce, soy sauce, or spicy garlic dipping sauce

• Paired with a light Asian-style salad or steamed jasmine rice

• As a starter for homemade takeout-style dinners

Nutritional Breakdown (Per Egg Roll)

Values may vary slightly depending on the brand of wrappers and oil used.

Common Mistakes to Avoid

Even though veggie egg rolls are simple, there are a few common mistakes that can mess them up. Here’s what I’ve learned over the years:

1. Overfilling the Wrappers

It might be tempting to stuff in as much as possible, but too much filling makes it hard to roll and often leads to tearing and leaks while frying.

2. Not Sealing the Edges Properly

Use water or a flour paste to seal the edges tightly. If not sealed well, the egg rolls can open up during cooking.

3. Frying in Oil That’s Too Cold

If the oil isn’t hot enough (target 350–375°F), the egg rolls will absorb too much oil and turn soggy instead of crispy.

4. Not Draining Properly

After frying, always place the egg rolls on a wire rack or paper towels to drain excess oil. Otherwise, they’ll sit in oil and get greasy.

My Final Thoughts

Veggie egg rolls are one of those recipes I never get tired of making. They’re satisfying, crunchy, and so easy to customize. Once you’ve mastered the basic technique, you can fill them with just about anything—leftover veggies, tofu, mushrooms, you name it.

So next time you’re craving something crispy and flavorful, skip the takeout and give these a try. They’re fun to make, freeze beautifully, and taste even better than what you’d get at a restaurant.

Veggie Egg Rolls

These crispy veggie egg rolls are stuffed with a savory mix of cabbage, carrots, mushrooms, and green onions. They're easy to make, super satisfying, and taste just like your favorite takeout—maybe even better!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 egg rolls

Course: Appetizer, Snack

Cuisine: Asian-inspired, Chinese-American

Calories: 220

Ingredients Method Notes

Ingredients

  

• 2 tablespoons sesame oil
• 2 cups green cabbage thinly shredded
• 1 cup carrots shredded
• 1 cup mushrooms finely chopped
• 4 green onions sliced
• 2 garlic cloves minced
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger optional
• 12 egg roll wrappers
• 1 egg for sealing edges
• Vegetable oil for frying
• Optional for Baking:
• Olive oil or cooking spray
• For Dipping Sauce optional:
• Soy sauce
• Rice vinegar
• Chili flakes or sriracha

Method

 

Cook the Filling:

1. Heat sesame oil in a large skillet over medium heat. Add cabbage, carrots, mushrooms, green onions, garlic, and ginger (if using). Stir and cook for 5–7 minutes until veggies are softened.

Season:

1. Add soy sauce and stir to combine. Remove from heat and let it cool for 5 minutes.

Prepare Wrappers:

1. Lay an egg roll wrapper on a clean surface with a corner facing you. Place about 2 tablespoons of the cooled veggie mix in the center.

Roll the Egg Rolls:

1. Fold the bottom corner over the filling, then fold in both sides. Roll tightly and seal the top corner with a little beaten egg.

Fry Option:

1. Heat about 2 inches of vegetable oil in a deep pan (350°F / 175°C). Fry egg rolls in small batches for 2–3 minutes per side until golden brown. Drain on paper towels.

Bake Option:

1. Preheat oven to 400°F (200°C). Place rolls on a baking sheet lined with parchment. Lightly brush with olive oil or spray with cooking spray. Bake for 20 minutes, flipping halfway.

Serve:

1. Serve hot with soy dipping sauce or your favorite dip.

Notes

You can mix up the veggies—try adding bean sprouts, bell peppers, or even chopped spinach. For a freezer-friendly option, assemble the rolls and freeze before cooking. Then fry or bake straight from the freezer—just add a few extra minutes.

FAQ

Q: Can I bake these instead of frying?
Yes! Brush lightly with oil and bake at 400°F for 15–20 minutes, flipping halfway through.

Q: Are egg rolls the same as spring rolls?
Nope. Spring rolls use thinner wrappers and are often not fried. Egg rolls are thicker and always cooked.

Q: Can I make them gluten-free?
Look for gluten-free wrappers and use tamari or coconut aminos instead of soy sauce.

Q: What’s the best dipping sauce?
I love sweet chili sauce, but you can also try soy sauce with a splash of rice vinegar and sesame oil.

Q: Can I use an air fryer?
Absolutely. Preheat the air fryer to 375°F and cook for 10–12 minutes, flipping once.