Crispy Vegetable Egg Rolls Recipe: On the Table 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.
You can also 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.
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 sugar
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.
Photo (egg roll rolling): Taste & Tell
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