Vegetable Egg Rolls
These crispy vegetable egg rolls are packed with fresh, flavorful ingredients and can be fried or baked for a delicious appetizer or snack.
Equipment
- Mixing bowls
- Knife and Cutting Board
- Large Pan or Wok
- Tongs
- Baking Sheet (For Oven Method)
- Deep Fryer or Heavy-Bottomed Pan (For Frying)
Ingredients
- 2 cups cabbage shredded
- 1 cup carrots julienned or shredded
- 1 cup bean sprouts
- 1/2 cup bell peppers thinly sliced
- 1/2 cup onions thinly sliced
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 egg roll wrappers
- oil for frying
Instructions
- In a large pan, heat sesame oil over medium-high heat. Add garlic and ginger, stirring until fragrant.
- Add cabbage, carrots, bell peppers, onions, and soy sauce. Stir-fry for 3-5 minutes until slightly tender but still crisp.
- Remove from heat and mix in bean sprouts, salt, and pepper. Allow filling to cool slightly.
- Lay an egg roll wrapper on a clean surface. Add a spoonful of the filling in the center.
- Fold the sides over the filling, then roll tightly. Seal the edge with a little water.
- For frying: Heat oil in a deep fryer or pan to 350°F (175°C). Fry egg rolls in small batches for 3-4 minutes until golden brown. Drain on a wire rack.
- For baking: Preheat oven to 400°F (205°C). Brush egg rolls lightly with oil and bake for 15-20 minutes, turning halfway through.
- Serve hot with dipping sauces like sweet chili or soy sauce.
Notes
For extra crispiness, use cornstarch when stir-frying the vegetables. Adjust seasonings to taste and experiment with different fillings!