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5 from 2 votes

Vegetable Egg Rolls

Vegetable Egg rolls are filled with colorful, crunchy flavorful veggies and fried till golden crispy brown. These are a homemade take on a classic take out favorite. Super easy and so delectable you'll never buy them again! 
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Dinner, Main Course, Side Dish
Cuisine: American, Asian, Asian American
Keyword: Egg Roll Recipe, Egg Rolls, homemade egg rolls, how to make vegetable egg rolls, vegetable egg roll recipe, vegetable egg rolls, vegetarian egg rolls
Servings: 8 servings
Author: Alyssa Rivers

Ingredients

  • vegetable oil for frying, about 1-2 cups
  • 2 cups shredded purple cabbage about a quarter of a head
  • 2 cups shredded green cabbage about a quarter of a head
  • 4 ounces sliced mushrooms about 1 cup
  • 1 cup sliced red bell pepper about 1 medium pepper
  • 1 cup sliced green bell pepper about 1 medium pepper
  • 1 cup shredded carrots abut 3 medium carrots
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 12-16 egg roll wraps
  • water for sealing the wrappers

Instructions

  • Fill a 10 or 12-inch skillet with about ½ an inch of vegetable oil and heat over medium-high heat until it reaches 350 degrees Fahrenheit.
  • Add 2 cups shredded purple cabbage, 2 cups shredded green cabbage, 4 ounces sliced mushrooms, 1 cup sliced red bell pepper, 1 cup sliced green bell pepper, 1 cup shredded carrots, 2 tablespoons soy sauce, and 1 tablespoon sesame oil together in a large bowl until all the vegetables are evenly coated.
  • Lay 12-16 egg roll wraps in batches on a clean surface. Spoon ¼-⅓ cup of the vegetable mixture onto the middle of each wrapper. Start by folding up the bottom corner over the filling, then fold in the sides. Dip your fingers in a small bowl ofwater and brush them along the top edge of the wrapper (it should look like an open envelope), then roll the egg roll up snugly from the bottom, pressing along the top egg to seal it to the wrapper once it's all rolled up.
  • Working in batches of 3-4 rolls at a time, fry them for 2-3 minutes, rotating the rolls as they cook until golden and crispy brown on all sides. Remove the rolls from the oil with a slotted spoon or tongs and lay them on a paper towel-lined plate or tray. Serve warm with your choice of dipping sauce.

Nutrition

Calories: 119kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 422mg | Potassium: 244mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3015IU | Vitamin C: 35mg | Calcium: 38mg | Iron: 1mg

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