I started making vegetable egg rolls after craving something crispy and crunchy but honestly wanting a break from heavier fried foods with meat fillings. I had cabbage, carrots, and wrappers sitting in the fridge already, so I just started throwing everything together and hoped they would turn out decent. They ended up disappearing ridiculously fast.

The vegetables stay slightly crisp inside while the wrappers turn golden and crunchy outside. Once you dip them into sweet chili sauce or soy sauce, they honestly become hard to stop eating. I’ve made these for snacks, appetizers, lunches, and random dinners with salad on the side. If you already enjoy recipes like Honey Chicken Spring Rolls, Vegetable Egg Rolls, or Feta With Chorizo Quesadillas these vegetable egg rolls fit perfectly into that homemade comfort-food rotation.

Why You Will Love These Vegetable Egg Rolls

What I love most about these egg rolls is the texture. The crispy outside with the warm vegetable filling inside works so well together.

The filling also tastes fresh and flavorful without needing complicated ingredients.

Another thing I like is that they work as appetizers, snacks, or even full meals depending on how many you make.

They’re also easy to customize with different vegetables depending on what you already have at home.

What You Will Need For Vegetable Egg Rolls

A large skillet works best for cooking the vegetable filling evenly without overcrowding everything.

You’ll also need a frying pan or deep pot if frying the egg rolls until crispy.

A small bowl of water helps seal the wrappers properly while rolling them.

If you want easier cleanup after frying, paper towels honestly help absorb extra oil really well.

Ingredients Needed

• 10 egg roll wrappers
• 2 cups cabbage, shredded
• 1 carrot, shredded
• 1 bell pepper, thinly sliced
• 2 green onions, sliced
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon black pepper
• Oil for frying

Instructions

Heat sesame oil in a skillet over medium heat.

Add the cabbage, carrot, bell pepper, and green onions.

Cook for several minutes until slightly softened but still a little crisp.

Stir in the garlic, soy sauce, and black pepper.

Cook for another minute, then let the filling cool slightly.

Place an egg roll wrapper onto a flat surface.

Add some filling near one corner of the wrapper.

Fold the sides inward and roll tightly.

Seal the edge with a little water.

Repeat with the remaining wrappers and filling.

Heat oil in a pan over medium heat.

Fry the egg rolls until golden and crispy on all sides.

Transfer onto paper towels briefly before serving.

I usually serve these with sweet chili sauce because honestly egg rolls always taste better with dipping sauce. These vegetable egg rolls also go really well with Mixed Cucumber Salad, Watermelon and Celery Juice, or even Red Cabbage Salad if you want something fresh on the side.

Tips For Vegetable Egg Rolls

Do not overfill the wrappers or they can tear while rolling.

Letting the filling cool slightly makes the wrappers easier to work with.

Medium heat works best while frying so the wrappers crisp without burning too quickly.

Air frying also works really well if you want a lighter version.