Summary:
These vegetable egg rolls are satisfyingly crunchy, filled with a delicious mixture of shredded cabbage, carrots, and mushrooms. They are dipped in a sticky red sauce that's both sweet and spicy.
INGREDIENTS
- 12 egg roll wrappers (Note 1)
- 4 cups shredded cabbage
- 4 cups sliced mushrooms (10 ounces weight)
- 2 cups shredded carrots
- 5 cloves garlic, minced
- 1/2 teaspoon table salt
- oil for frying
Sweet Chili Sauce:
- 4 tablespoons
sriracha - 2 tablespoons
white sugar - 1 tablespoon
rice vinegar - 1 tablespoon
toasted sesame oil
INSTRUCTIONS
- Make Filling: Add cabbage, mushrooms, carrots, and salt to large pan over medium heat. Cook until carrots soften, at least 10 minutes, stirring occasionally. Transfer vegetables to large bowl, stirring with minced garlic until well-mixed.
- Wrap Egg Rolls: Lay out egg roll wrappers with corners facing you, and set out small bowl of water. Distribute filling onto bottom half of each wrapper. Working with one wrapper at a time, use finger to brush water along all edges to moisten, fold up closest corner over filling, then fold over sides, then roll up. Dab last fold with more water to seal. Repeat for all other wrappers.
- Fry Egg Rolls: Add oil to large pot until oil is about 1 inch deep, and place over medium heat. When oil temperature reaches 350 F (Note 2), add egg rolls in batches of 3 to 5 depending on size of pot. Cook until golden brown, about 3 minutes. Transfer to paper towel lined plate to drain.
- Serve: Stir together all sauce ingredients in small bowl until well-mixed. Serve egg rolls with sauce (Note 3).
NUTRITION
| Makes 6 Servings |
| Amount Per Serving (2 egg rolls with sauce): |
| Calories 270 (11% from fat) | Â |
| Total Fat 3g | 5% |
| Â Â Â Saturated Fat 1g | 3% |
| Cholesterol 5mg | 2% |
| Sodium 550mg | 23% |
| Net Carb 47.5g | Â |
| Total Carb 52.5g | 18% |
| Â Â Â Dietary Fiber 5g | 19% |
| Â Â Â Sugars 10.5g | Â |
| Protein 8g | Â |
PHOTOS
I thought these were great. I’m making them for the third time tonight. They needed a little kick for me so I added ginger about half teaspoon and I thought they were great. Also they came out to be nice and crisp, unlike the ones from some restaurants.
Has anyone tried to bake these? Love the idea of adding ginger. Great pictures. I can’t wait to try these.
I haven’t personally tried baking this, but I don’t think the egg roll wrappers would bake well — as in, they wouldn’t turn out crispy enough compared to frying. I’m hoping other readers can chime in with their experience.
I bake mine. I brush them with olive oil, pan too! Comes out nice and crispy, don’t forget to turn them!
I want to not only compliment you on this delicious recipe, but also thank you!! We have tried many recipes and been disappointed, but yours is just amazing! Finally, we have a keeper! so crisp and the sauce really adds such flavor and a bit of a zip. So glad we found you!
Can these be made ahead of time (a day) and frozen? Then placed straight into the fry oil?
Made these today for the first time. They are fantastic but I agree that I needed a kick to it. On the other hand, my husband thought they were prefect.
I made these with a little ginger and I really loved them last time I made them with fresh ginger but unfortunately this time I only have ground ginger, I hope that still will give it a little kick. But so far I made these 3 times and they turned out great every time.
Do you think you can make these in an air fryer ?
Yes, I’ve made these egg rolls twice now. Theyre delicious! However, I did add ginger, and green onions to the mix, just before frying
5 stars
Delicious
What could I substitute for rice vinegar?
Possibly 1/2 tablespoon white vinegar, but I haven’t tested it.