Vegetarian Egg Rolls Recipe
This crispy Vegetarian Egg Rolls Recipe is loaded with cabbage, carrots, green onions, and a punchy mix of fresh garlic and ginger for bold flavor in every bite. Fried until golden and crispy, they’re perfect for family dinners. Caution: They disappear faster than I can fry the next batch!
Servings: 16
Calories: 48kcal
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.
Video
Notes
Storage Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
Freeze Vegetarian egg rolls can be frozen before or after frying, and they can be stored for up to 3 months.
Reheat Reheat in the oven at 350°F for 10-15 minutes until crispy.
Substitutions
- Vermicelli Noodles: Substitute with bean thread noodles or omit for a lower-carb option.
- Peanut Oil: Use another high smoke point oil for frying.
Nutrition
Calories: 48kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.01mg | Sodium: 116mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1539IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 0.2mg
