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Vegetable Egg Rolls

Updated Jun 16, 2021Published Dec 7, 2016 By Julia 13 CommentsThis post may contain affiliate links.

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.
close up view of vegetable egg rolls

Vegetable Egg Rolls

5 from 6 votes
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Prep: 20 mins
Cook: 30 mins
Yield: 6 servings

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) ย 
Total Fat 3g 5%
ย ย ย Saturated Fat 1g 3%
Cholesterol 5mg 2%
Sodium 550mg 23%
Net Carb 47.5g ย 
Total Carb 52.5g 18%
ย ย ย Dietary Fiber 5g 19%
ย ย ย Sugars 10.5g ย 
Protein 8g ย 
Vitamin A 172% ยท Vitamin C 40% ยท Calcium 5% ยท Iron 17%

PHOTOS

close up view of vegetable egg rolls
a stack of vegetable egg rolls with red sauce
overhead view of a tall stack of vegetable egg rolls
overhead view of vegetable egg rolls with red sauce
vegetable egg roll held up with chopsticks

NOTES & TIPS

(1) Egg Roll Wrappers. Find these at major supermarkets in the U.S., stocked in a refrigerated section, typically near items like tofu. Double check the label so that you donโ€™t accidentally buy wonton wrappers or spring roll wrappers, which are different from egg roll wrappers. If you donโ€™t consume eggs, some brands like Nasoya offer vegan egg roll wrappers.
(2) Oil Temperature. I use an instant-read thermometer to determine when the oil has reached 350 F. The thermometer is also used to periodically check the oil during frying in order to maintain 350 F, adjusting the burner as needed. Alternatively, you can use a deep fryer appliance with automatic temperature control.
(3) Serving. Serve vegetable egg rolls promptly while theyโ€™re crisp and crunchy, with dipping sauce on the side. Pair with main dishes like beef and broccoli or tofu stir fry.
(4) Nutrition. Oil used for frying is not included in the nutrition estimate.

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Filed Under: Appetizers, Per Serving: More Than 10g Net Carbs Tagged With: 31-60min, cabbage, carrot, garlic, more10ingredients, mushrooms, rice vinegar, sesame oil, sriracha, stovetop, sugar, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
aderokai

Has anyone tried to bake these? Love the idea of adding ginger. Great pictures. I can’t wait to try these.

Vote Up1Vote Down  Reply
3 years ago
Julia

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.

Vote Up0Vote Down  Reply
3 years ago
Helene Spinelli

I bake mine. I brush them with olive oil, pan too! Comes out nice and crispy, don’t forget to turn them!

Vote Up1Vote Down  Reply
3 years ago
Renee

I thought these were great. Iโ€™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.

Vote Up1Vote Down  Reply
3 years ago
Christie

Can these be made ahead of time (a day) and frozen? Then placed straight into the fry oil?

Vote Up0Vote Down  Reply
2 years ago
Melinda

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.

Vote Up0Vote Down  Reply
2 years ago
Renee

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.

Vote Up0Vote Down  Reply
3 years ago
Rebecca

Do you think you can make these in an air fryer ?

Vote Up0Vote Down  Reply
3 years ago
Lynne Huntley

Yes, Iโ€™ve made these egg rolls twice now. Theyre delicious! However, I did add ginger, and green onions to the mix, just before frying

Vote Up0Vote Down  Reply
4 years ago
Pat Troy

5 stars

Vote Up0Vote Down  Reply
4 years ago
Pat Troy

Delicious

Vote Up0Vote Down  Reply
4 years ago
Heidi Christopher

What could I substitute for rice vinegar?

Vote Up0Vote Down  Reply
4 years ago
Julia

Possibly 1/2 tablespoon white vinegar, but I haven’t tested it.

Vote Up0Vote Down  Reply
4 years ago

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