Are you looking for a delicious and healthy snack that’s perfect for your family? Try our Crispy Vegetarian Egg Rolls Recipe! These golden-brown rolls, filled with a mix of fresh vegetables and flavorful seasonings, are not only a hit at family dinners but also make for an impressive appetizer at parties.
Crispy vegetarian egg rolls are a popular appetizer in Chinese cuisine, featuring a crispy exterior and a delicious vegetable filling. They are healthy and can be enjoyed as a snack or as part of a main meal. Our recipe focuses on a vegetarian filling that’s perfect for health-conscious eaters.
Why We Love This Recipe:
- Crispy Perfection: Achieve the perfect golden brown crunch with every bite.
- Healthy Ingredients: Packed with fresh vegetables and nutrients.
- Family-Friendly: Easy to make and a hit with kids and adults alike.
- Quick and Convenient: Perfect for busy weeknights or entertaining guests.
If you like this Asian cuisine recipe, you may also love our Crispy Rice Sushi Stack or our Air Fryer Bang Bang Shrimp.
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What Ingredients Will You Need?
- Egg Roll Wrappers: These form the crispy outer layer of the rolls.
- Cabbage: Adds a fresh crunch and is full of vitamins.
- Carrots: Provide sweetness and color.
- Green Onions: Give a mild, savory flavor.
- Red Pepper: Adds color and slight sweetness.
- Thai Basil: Offers a unique flavor.
- Bean Thread Noodles: These help bind the filling and add texture.
- Ginger: Fresh ginger adds a warm, spicy note.
- Garlic: Adds more flavor.
- Sesame Oil: Gives a nutty aroma and taste.
- Soy Sauce: Adds umami flavor.
- Salt and Pepper: Enhances all the flavors.
- Peanut Oil for Frying: Ensures the rolls fry up crispy and delicious.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make Crispy Vegetarian Egg Rolls
STEP ONE: Prepare the Vegetables
Heat sesame oil over medium heat in a large skillet or wok. Add garlic and ginger, sautéing until fragrant. Add shredded cabbage, carrots, green onions, and red pepper. Stir-fry until tender.
Add Thai basil, soy sauce, salt, and pepper. Stir to combine and cook for an additional 2 minutes. Let cool slightly.
STEP TWO: Assemble the Egg Rolls
Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the vegetable mixture into the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal with a dab of water.
STEP THREE: Fry the Egg Rolls
Heat peanut oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches for 3-5 minutes or until golden brown and crispy. Drain on paper towels.
STEP FOUR: Serve and Enjoy
Serve hot with your favorite dipping sauce.
What Are Some Good Substitutions?
- Bean Thread Noodles: Substitute with rice noodles or omit for a lower-carb option.
- Peanut Oil: Use another high smoke point oil for frying.
How Can You Change This Recipe Up?
- Flavor: Add tofu for extra protein.
- Spice: Incorporate chili flakes or sriracha for a spicy kick.
What Kitchen Equipment Is Best?
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- Large skillet or wok
- Deep fryer or large deep skillet
- Mixing bowl
- Cutting board and knife
- Tongs
- Paper towels
How Should You Store This?
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
Vegetarian egg rolls can be frozen before or after frying, and they can be stored for up to 3 months.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
Do not overfill the wrappers to prevent them from bursting during frying.
Ensure the oil is at the correct temperature to achieve a crispy texture.
Reheat in the oven at 350°F for 10-15 minutes until crispy.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover cabbage in a coleslaw.
- Add extra bean thread noodles to a stir-fry.
- Incorporate extra carrots into a Poke Bowl with Seared Ahi Tuna.
Need Something To Pair This With?
- Serve with a side of fried rice.
- Pair with an Asian Cucumber Salad.
- Enjoy with miso soup for a complete meal.
In The Mood For a Similar Dish?
- Spring Rolls
- Vegan Dumplings
- Tofu Lettuce Wraps
Related
More Asian cuisine you will love:
FAQ
To prevent egg rolls from getting soggy, make sure the filling is not too wet by draining all of the excess moisture from the vegetables after cooking. Additionally, fry the egg rolls at the right temperature (350°F) and avoid overcrowding the fryer.
Yes, you can prepare vegetarian egg rolls ahead of time. Assemble the rolls and store them uncooked in the refrigerator for up to 24 hours. When ready to serve, fry them immediately so they stay crispy. You can also freeze the assembled rolls and fry them from frozen.
Vegetarian egg rolls pair well with a variety of dipping sauces. Some popular options include sweet and sour sauce, soy sauce, sweet chili sauce, and peanut sauce.
📖 Recipe
Vegetarian Egg Rolls Recipe
Equipment
- Large skillet or wok
- Deep fryer or large deep skillet
- Mixing Bowl
- Cutting board and knife
- Tongs
- Paper towels
Ingredients
- 1 16 ounce package Nasoya egg roll wrappers (only 12 wrappers)
- 2 cups cabbage shredded
- 1 cup carrots shredded
- ½ cup green onions chopped
- ½ cup red pepper finely diced
- ¼ cup Thai basil chopped
- ½ cup bean thread noodles cooked and chopped
- 2 teaspoons ginger grated
- 2 cloves garlic minced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- salt and pepper to taste
- peanut oil for frying
Instructions
- In a large skillet or wok, heat the sesame oil over medium-high heat. Add the garlic and ginger, sauté for 1-2 minutes until fragrant.
- Add the shredded cabbage, carrots, green onions, and red pepper. Stir-fry for 5-7 minutes until the vegetables are tender.
- Add the bean thread noodles, Thai basil, soy sauce, salt, and pepper. Stir to combine and cook for an additional 2 minutes. Remove from heat and let the mixture cool slightly.
- Place an egg roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape).
- Spoon about 2 tablespoons of the vegetable mixture onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the top corner with a dab of water.
- In a deep skillet or fryer, heat peanut oil to 350°F (175°C).
- Carefully add the egg rolls in batches, frying for 3-5 minutes or until golden brown and crispy.
- Remove from oil and drain on paper towels.
Notes
- Bean Thread Noodles: Substitute with rice noodles or omit for a lower-carb option.
- Peanut Oil: Use another high smoke point oil for frying.
Nutrition
These crispy vegetarian egg rolls are a perfect addition to any family meal or gathering. Easy to make, healthy, and delicious, they are sure to be a hit.
Try the recipe and share your experience with us!
Important Food Safety Tips
Always handle raw vegetables with clean hands and utensils. Cook fillings thoroughly to avoid any foodborne illnesses. Use a food thermometer to ensure oil reaches the proper frying temperature.
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
See more guidelines at USDA.gov
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