Crispy Vegetable Egg Rolls Recipe: Ready to Eat In 30 Minutes by 30Seconds Food
There's nothing quite like a hot crispy fried egg roll. We love our crispy pork egg rolls, but sometimes you want a vegetarian option. This easy vegetable egg roll recipe is a cinch to make and is the perfect side dish for any Asian meal or as a snack any time.
The egg roll filling is made with sesame oil, fresh ginger, garlic, cabbage, carrots, green onion, soy sauce and a little sugar to balance everything out. The filling is wrapped in an egg roll wrapper and then quickly pan-fried until crispy, golden brown. If you prefer to bake your egg rolls, bake them on a parchment paper-covered baking sheet at 400 degrees F for about 15 minutes, flipping once.
Everyone will love eating these eggrolls as a side dish with dinner or while they watch the big games on TV.
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Cuisine: Asian
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12
Ingredients
- 12 egg roll wrappers
- vegetable oil, for frying
Filling
- 2 tablespoons sesame oil
- 1 tablespoon minced or grated fresh ginger
- 1 tablespoon minced garlic
- 4 cups shredded cabbage
- 2 cups matchstick carrots
- 4 green onions, finely chopped
- 2 teaspoons soy sauce
- 1 teaspoon granulated sugar
Helpful Products
- Mixing Spoon
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Skillet
- Salt and Pepper
- Mixing Bowl
- Mandoline Slicer
- Chopsticks
Recipe Notes
- You can freeze these egg rolls for later. Once the wrapped egg rolls are completely cool, put them onto a baking sheet and freeze until firm, then pop them into freezer bags.
- The egg rolls will be fine in the freezer for up to two months.
Here's how to make it:
- Heat the sesame oil in a skillet over medium heat. Add the ginger and garlic. Cook, stirring, for 30 seconds.
- Add the cabbage, carrots and green onions. Cook about 5 minutes or until softened.
- Stir in the soy sauce and sugar. Season with salt and pepper. Cook, stirring, for 1 minute. Put the mixture into a bowl and let it cool for about 10 minutes.
- Spread about 2 tablespoons of the vegetables down the center of each egg roll wrapper. Fold the egg rolls up.
- Heat about 1/2 an inch of oil in a skillet over high heat. Add the egg rolls and cook for 1 to 2 minutes or until golden brown. Flip the egg rolls over and continue to cook another 1 to 2 minutes. Remove to paper towels. Repeat with remaining egg rolls.
Nutrition Facts Per Serving
Calories: 132
Total Fat: 2.8g
Saturated Fat: 0.4g
Cholesterol: 3mg
Sodium: 251mg
Total Carbohydrate: 23g
Dietary Fiber: 1.8g
Total Sugars: 2.1g
Protein: 3.8g
Vitamin D: 0mcg
Calcium: 36mg
Iron: 1mg
Potassium: 149mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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