Best vegetable egg rolls

Crazy Good Vegetable Egg Rolls

These vegetable egg rolls are ridiculously crunchy and taste better than any Chinese takeout version. They make for a popular vegetarian appetizer, and they’re easy to assemble and cook.

Course Appetizer
Cuisine Chinese
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 egg rolls
Calories 137 kcal


  • 12 egg roll wrappers
  • 4 cups shredded cabbage
  • 2 cups shredded carrots
  • 4 cups sliced mushrooms 10 ounces
  • 1 quart canola oil for frying
  • 5 garlic cloves minced
  • 1/2 teaspoon salt

For the sweet chili sauce:


  1. Add mushrooms, carrots, cabbage, and salt to a large pan over medium heat. Cook until the carrots soften, at least 10 minutes, stirring occasionally.
  2. Drain the pan's vegetables and transfer to a large bowl. Add minced garlic and mix well. This will be the egg roll filling.
  3. Lay out the egg roll wrappers with their corners facing you and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping it onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush along its four edges with water. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers.
  4. Add canola oil to a large pot until the oil is about 1 inch deep. Turn the burner to medium heat. When the oil temperature reaches 350 F, add the egg rolls in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel to drain.
  5. Combine sauce ingredients in a small bowl. Mix well. Serve with egg rolls.