Vegetarian Egg Rolls Recipe is a crispy homemade egg roll recipe perfect for appetizers and family dinners, delivering golden crunchy wrappers, vegetable-packed filling, and freezer-friendly prep. Cabbage, carrots, noodles, garlic, and ginger are wrapped and fried until crisp for a flavorful appetizer with plenty of texture.
If you like this Asian recipe, you may also love our Crispy Rice Sushi Stack, Easy Orange Chicken Recipe, or our Air Fryer Bang Bang Shrimp.
Crispy Vegetarian Egg Rolls Recipe at a Glance 🔎
- 🕒 Prep Time: 25 minutes
- ⏱️ Cook Time: 15 minutes
- 👥 Servings: 16 egg rolls
- 🔥 Cook Method: Deep-fried
- 🍽️ Cuisine (or General Category): Asian-inspired appetizer
- 👩🍳 Pair With: sweet chili sauce, lo mein, Asian Cucumber Salad, Easy Shrimp Fried Rice
- ⭐ Difficulty Level: Moderate
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Disclaimer: AI summaries may vary and are not guaranteed to match the original recipe provided here.
Letting the filling cool slightly before rolling helps keep the wrappers from becoming soggy. ~Jami
Why We Love This Recipe
- Crispy Perfection: Achieve the perfect golden brown crunch with every bite. Just like with these Firecracker Shrimp!
- 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.
Vegetarian Egg Roll Ingredients
- Cabbage: We usually go for green cabbage. Raw purple cabbage bleeds and tints other vegetables.
- Carrots: Shredded carrots add natural sweetness and help balance the savory flavors.
- Red Pepper: A pop of color and a hint of sweetness. We like how it softens just enough when cooked.
- Green Onions: These add a mild bite and mellow out as they cook.
- Thai Basil or Cilantro: Thai basil has a hint of spice, while cilantro adds a citrusy brightness.
- Ginger: Fresh grated ginger gives a zingy kick that makes these really stand out.
- Garlic: Brings everything together.
- Vermicelli Noodles: We toss these in to help bind the filling and give it a little chew.
- Egg Roll Wrappers: These get golden and crisp when fried. For best results, keep them covered while working to avoid drying out.
- Soy Sauce: Adds salty, umami depth.
- Sesame Oil: Just a drizzle adds a nutty aroma that makes these taste like the real deal.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Vermicelli Noodles: Substitute with bean thread noodles or omit for a lower-carb option.
- Peanut Oil: Use another high smoke point oil for frying.
- Flavor: Add tofu for extra protein.
- Spice: Incorporate chili flakes or sriracha for a spicy kick.
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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.
STEP TWO: Combine Ingredients
Add stir-fried vegetables to a bowl with cooked noodles, fresh herbs, and soy sauce.
Stir to combine and let cool slightly.
STEP THREE: 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 FOUR: Fry and Serve
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 a wire rack or paper towels.
Serve hot with your favorite dipping sauce.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Make sure the oil is at the correct temperature to achieve a crispy texture.
❌ DO NOT Overfill the wrappers. They may burst during frying.
Storage
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. Flash-freeze them for best results before transferring them to a freezer-safe bag. Reheat in the oven at 350°F for 10-15 minutes until crispy.
Recipe FAQs
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 flash 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.
Related
- Poke Bowl with Seared Ahi Tuna
- Salmon Rice Bowl Recipe
- Korean BBQ Salmon Skewers
- Easy Orange Chicken Recipe
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📖 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 (about 14-16 wrappers)
- 2 cups cabbage shredded
- 1 cup carrots shredded
- ½ cup green onions chopped
- ½ cup red pepper finely diced
- ¼ cup Thai basil or cilantro chopped
- ½ cup Vermicelli noodles cooked and chopped
- 2 teaspoons ginger grated
- 3 cloves garlic minced
- 1 ½ tablespoons sesame oil
- 1 ½ tablespoons soy sauce
- 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 stir-fried vegetables to a bowl with the cooked noodles, fresh herbs, and soy sauce. Stir to combine and let 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 a wire rack or paper towels.
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Video
Notes
- Let the filling cool slightly before assembling.
- Roll the wrappers tightly to help seal them.
- Fry in batches to maintain oil temperature.
- Drain on paper towels or a wire rack after frying.
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