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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?
Just saute your coleslaw mix and spices in a little oil and vinegar until the cabbage has wilted a bit. Then place a few egg roll wrapper 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.
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
Homemade Vegetable Egg Rolls
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 16–18 1x
- 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
- 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.
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.