We love eggrolls but couldn't find any decent frozen options at the store. So I decided to make my own, which turn out to be easier than expected! I like to fry these eggrolls, but you can also bake them. When I learned how to fry foods using my cast iron skillet our lives changed. Haha, a bit dramatic, but really frying food is not as hard as you think. I make these homemade vegetable egg rolls probably once a month when we are longing for some good takeout food.
What are vegetable egg rolls made of?
These egg rolls are made with egg roll wrappers (which you can find at most grocery stores over by all the tofu in the produce section...well at least at Kroger) shredded cabbage and carrots, green onion, soy sauce, vinegar, ginger powder, and garlic powder. I actually buy two bags of coleslaw mix to save time.
How do you make egg rolls from scratch?
Start by sautéing your coleslaw mix and spices in a little oil and vinegar until the cabbage has wilted a bit. Place a few egg roll wrappers down so you can work in batches. Place 1/3 cup of vegetable filling on each wrapper.
Brush all the edges of the wrapper with some water.
Bring two corners of the wrapper together, then roll it up like a burrito.
Then fry the egg rolls in vegetable oil in a hot cast iron skillet or heavy dutch oven for 5-8 minutes until they are golden brown. Place them on a wire rack to cool.
Can you bake egg rolls?
You can bake these egg roll at 450 degrees for 15-20 minutes if you don't want to mess with frying them, but I'll be honest ... they aren't as good.
Are vegetable egg rolls vegan?
These egg rolls happen to be vegan, but I wouldn't assume all vegetable egg rolls are. Most wrappers contain eggs, but I was able to find Nasoya's vegan wrapper at my local store.
You can rate this recipe and leave a comment below. If you take a picture tag me on Instagram @hungrywaitress! Here?s the recipe:Print