Vegetable Egg Rolls - Fried or Baked


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Added by Home Cooking Adventure

Egg rolls are widely enjoyed take out appetizers that can be easily executed in your own kitchen. This vegetarian version requires only a few basic ingredients, the results are quite gratifying and soon enough you will find yourself regretting you did not make more of them, to begin with


Makes about 12-14 egg rolls

  • 2 tbsp (28ml) vegetable oil
  • 3 cups (270g) shredded cabbage
  • 1 cup (95g) carrots, finely julienned
  • 1 cup (95g) red peppers, finely julienned
  • 1/2 cup (50g) green onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15g) ginger, grated
  • 12 square (8 inch- 20 cm) egg roll wrappers
  • 1/2 tsp (3g) salt
  • Freshly ground black pepper
  • 1 egg, beaten
  • Oil for deep frying

Sesame ginger dipping sauce (make ahead)

  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (20g) honey
  • 1/2 tbsp (7g) sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp (15g) ginger, grated
  • 1 tbsp (15ml) fresh-squeezed orange juice
  • 1 tbsp (7g) sesame seeds
  • 1 tbsp (6g) green onion, chopped


  1. First, make the dipping sauce. Add all the ingredients in a jar cover with a lid and shake to combine.
  2. Prepare egg roll's filling: In a large pan or wok, heat 1 or 2 tablespoons of oil and sauté garlic, green onion and ginger for 1 minute. Add cabbage, carrots, and peppers, season with salt and pepper and continue to cook until softened. Transfer vegetables to a bowl and set aside to cool.
  3. Assemble the egg rolls: Place about 2 tablespoons of filling on the wrapper, roll the wrapper up, fold the sides inward, and continue rolling. Seal the edges with a little beaten egg.
  4. Repeat with remaining wrappers and cover the rolls with plastic wrap until ready to fry or bake.
  5. For frying method: Heat the oil to 350°F (180°C) and fry about 3 egg rolls at a time, turning several times until golden and crisp.
  6. Remove and place on paper towels to drain the excess oil. Serve egg rolls warm, with dipping sauce.
  7. For the baking method: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and grease lightly with vegetable oil. Place the rolls on the baking sheet and brush with olive oil.
  8. Bake for about 15 minutes until golden and crisp.
  9. Serve egg rolls warm, with dipping sauce.

To print the recipe check the full recipe on my blog:

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