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:
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Homemade Vegetable Egg Rolls
- Total Time: 45 minutes
- Yield: 16-18 eggrolls 1x
Description
These homemade vegetable egg rolls can be fried or baked for an easy snack!
Ingredients
- 2 teaspoons sesame oil
- 2 (16oz) bags coleslaw mix, shredded cabbage and carrots
- 1 tablespoon soy sauce
- 1 tablespoon seasoned rice vinegar, sub distilled white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 green onion, chopped
- 1 lb egg roll wrappers
- 1 cup water
- 2-3 cup vegetable oil, for frying so make sure there's about at least 1-2 inches of oil in the pan
Instructions
- Heat up 2 teaspoons of sesame oil in a large skillet over medium heat.
- Add the coleslaw mix, soy sauce, vinegar, garlic powder, ginger powder, and green onion to the hot skillet and saute for 5-8 minutes until the cabbage has softened stirring occasionally. (Don't over cook the cabbage because it will have a mushy texture after you fry it.)
- Lay out the egg roll wrappers in batches and place 1/3 cup of the cabbage filling in the center.
- Brush the edges with water, then roll them up like a burrito making sure all of the edges are sealed.
- Set the egg rolls aside (don't stack them because they will stick together!).
- Heat the vegetable oil in a cast iron skillet or heavy dutch oven over medium high heat until the oil reaches roughly 350 degrees. (I use a candy thermometer attached to the side of the skillet like this one.)
- Carefully place 4-6 egg rolls at a time in the hot oil adjusting the heat of the oil so it stays at roughly 350 degrees.
- Fry for 5-8 minutes flipping the egg rolls so they are crispy all over.
- Place the crispy egg rolls on a wire rack to cool so they stay crispy.
Notes
I like to use the back burners for frying so children can't accidentally touch the hot oil and skillet.
If you want to bake these egg rolls, preheat your oven to 450 degrees and bake for 15-20 minutes flipping the egg rolls half way through the cooking time.
Reheat any leftover egg rolls in the oven for 10-15 minutes at 350 degrees.?
***The nutrition label does not include the oil for deep frying. It's almost impossible to calculate how much oil the eggrolls will absorb. It's based on the temperature you are cooking them. If the heat is too low they will absorb more oil, too high and they will burn. I highly recommend using a cooking thermometer. If you are calorie conscious, you can bake the eggrolls to control the amount of oil used.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Keywords: vegan egg rolls, vegetarian egg rolls, homemade baked vegetable egg rolls, homemade vegetable egg rolls recipe, how to make vegetable egg rolls from scratch
Nolan
These are one of my favorite snacks to reheat. They're just the right size to put in the toaster, they get crispy like they're fresh out of the fryer.
★★★★★
Anonymous
Where I am from I cannot find egg rolls wrap,is there a substitute for it?
Leanna Myers
Unfortunately there is no substitute. You could try making the wraps from scratch but I have not tried this yet.
Anonymous
Try the veggie dept
Cindy P
Can these be frozen after frying?
thehungrywaitress
So sorry for the late reply! I haven't tried freezing them yet, but if I did I would lay then flat on a small sheet pan in pop them in the freezer for 15-10 minutes, then toss them in a freezer bag. To reheat I would set my oven to 400 degrees and bake them for around 10-15 minutes. I have not tested this, but I will get on it!
Cindy P
I tried freezing them and they were amazing. I Let them totally cool then laid them out in a baking pan and put into the freezer. When frozen I put them into a freezer bag. When reheating I turned the oven to 425 degrees and baked them anywhere from 12-15 minutes. Love having these in the freezer to pop into the oven whenever we want!
★★★★★
thehungrywaitress
Awesome! I keep meaning to freeze some, but my husband eats them all up before I have a chance. Thank you for the tip!
Althea Brannon
I've frozen these, but before frying. Freeze uncooked eggrolls flat between wax paper in freezer bags. I fry them from frozen out of the bag and they're delicious. Just have to make sure all of the air is out of the bag before freezing the egg rolls.
Leanna Myers
What a great idea! Thank you for the tip
Matthew
I've frozen them, and it works fine. Just make sure they are completely cooled before freezing. I put them in batches of 4 in freezer ziplock bags. To reheat, I thaw overnight and heat up my cast iron skillet to med high then heat eggrolls till desired crispiness and internal temp of 165 degrees.
Kim
Can you air fry them and for how long.
thehungrywaitress
Hm .. I'm not sure. I don't have an air fryer. It's on my list of appliances to buy!
Dawn
I air fried my beef egg rolls. They were so good and no fat. Crispy
Matthew
Yes you can.
Arianna
These egg rolls were nice and flavorful. I made them as is, and the bagged coleslaw mix is a huge help in making this easy recipe.
★★★★★
Rolanda McCainey
I have a question...what do you do with leftover wraps?
Mary ackerman
I fry them up till golden and immediately sprinkle them with cinnamon sugar. Great sweet snack or served with vanilla ice cream
★★★★★
Becky Trudgeon
What is the saturated fat in these? Trying to keep our fats down.
thehungrywaitress
Hi Becky, I added a nutrition label, but I can't calculate the calories for deep frying. When you deep fry something, the calories vary each time depending on how much oil is absorbed by the food. If you are calorie/fat conscious, baking if always a good way to go!
Rachel
We are baking today. I?m a care provider and one of my clients wanted to try them. It?s a little glumly right now in the panhandle of Nebraska because of rain and it?s a little cold out.
★★★★
Nicole
This recipe is great!
★★★★★
Marie
Thank you, thank you, thank you... the recipe is so easy my 7 year old, and 10 year old helped make them, and they had so much fun!! It also gave us some family time together.
★★★★★
thehungrywaitress
I'm so happy you love it!
Fiona
Very good recipe. Fried first batch and baked second batch. Although I lightly brushed the baked ones with oil, they still stuck to the pan and sonI lost two.
★★★★★
thehungrywaitress
Thank you! I use parchment paper a lot when baking to prevent things from sticking to my pans. (Also it's less mess!)
Dustin
I did got what I need, Thank your so informative and helpful post!
★★★★★
RaiAnna Ellis
Great recipe super easy and really yummy will be making this at least once a month idk how to share my photos but my family loved them thank you
Ericia
Best egg rolls ever except I used fresh garlic and ginger
Carla D Adams
The egg roll recipe as written is truly delicious. I enjoyed it and ate 3 in one sitting!
I would make some recommendations: add a teaspoon oyster sauce. I forgot the soy sauce so I made a dipping sauce of those two ingredients instead. I also added finely diced garlic and mushrooms.
★★★★★
Danae
Such a great easy recipe! My 10 & 12 year olds are working on learning to make/cook meals themselves and this was a great recipe they enjoyed making together. We baked them at 450 for 10 minutes flipping halfway through and they turned out nice crispy! Parchment paper worked great to keep them from sticking. Love the suggestion above of frying the extra wrappers and putting cinnamon & sugar on them!
★★★★★
Leanna Myers
Thank you!
Deborah Allen
I have made egg rolls with sausage and the coleslaw mix but my dad is vegan so this was my first time making vegetable egg rolls. They turned out great! Thank you!
Natalie Robison
Great recipe. We like to dip them in sweet and sour sauce. Does anyone have a good recipe because what you buy in store isn’t very good. We like the kind you get from Chinese restaurant.
Özgür Erdem
Hello!
How these rolls are vegan? I believe egg rolls contain eggs.
★★★★★
Leanna Myers
Hi! It depends on what wrappers you use. The egg roll wrappers at my grocery store happen to be vegan. The brand is Nasoya. It should say on the packaging! The filling is vegan.