Fried Vegetable Egg Rolls Recipe
There’s just something about biting into a hot, crunchy egg roll that you made yourself. These veggie egg rolls come out golden and crisp, and honestly, they beat anything I’ve ever gotten from takeout.
Making them at home means you decide exactly what goes in—no surprises, just fresh cabbage, carrots, and whatever other veggies you’re into. You get to season them how you like, and wrapping them up is actually easier than it looks.
Once you get the hang of it, you’ll probably find yourself making these whenever you get a craving for something crispy and savory. There’s a real satisfaction in lining up a batch of egg rolls, knowing you did it all from scratch.
Equipment
You don’t need a bunch of fancy stuff to pull this off, which is nice. Most of what you need is already in your kitchen.
Grab a cutting board and a good sharp knife for chopping up your veggies. I usually reach for a big mixing bowl too, so I can toss everything together easily.
A little bowl of water is handy for sealing up the wrappers. For frying, you’ll want a deep, heavy-bottomed pot or a wok—just something sturdy that can handle hot oil.
A cooking thermometer is pretty important here. If you don’t have one, it’s worth picking up—it keeps you from burning the egg rolls or ending up with soggy ones.
I use a slotted spoon or a spider strainer to fish the egg rolls out of the oil, and I set them on a plate lined with paper towels or a wire rack to drain.
Fill your pot with vegetable oil, or sometimes I use canola or peanut oil. You’ll need enough so the egg rolls are at least halfway submerged—usually about 2-3 inches deep.
If you’re worried about oil splatter, a splatter screen is super helpful. Tongs make it easier to turn the egg rolls as they fry, and I sometimes line up the uncooked ones on a baking sheet before frying.
Ingredients
I like to get everything ready before I start rolling. It just makes the whole process less stressful.
For the filling, you’ll need:
- 2 cups shredded cabbage
- 1 cup julienned carrots
- 1/2 cup water chestnuts, diced
- 3 green onions, chopped (scallions, same thing)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (tamari works if you need gluten-free)
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil (for cooking the filling)
For wrapping and frying:
- 12-14 egg roll wrappers
- Vegetable oil (enough for frying, about 2-3 cups)
- Water (for sealing the wrappers)
Cabbage is the main thing here, but the carrots add a little sweetness and color.
Water chestnuts? They’re optional, but I love the crunch. Green onions (or scallions, whatever you call them) give a subtle onion flavor that’s not overwhelming.
Don’t skip fresh garlic and ginger—they really add a punch. Soy sauce or tamari brings the salt, rice vinegar gives a little tang, and sesame oil gives you that classic flavor.
Instructions
Start by making the filling. Heat up the oil in a big pan over medium-high, then toss in the garlic and ginger for about 30 seconds until they smell amazing.
Add the cabbage, carrots, and whatever other veggies you’re using. Stir-fry for 5-7 minutes—just until they’re softened but still a little crisp.
Mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to make a slurry. Pour that into the veggies and stir it in; it helps the filling stick together and keeps the egg rolls from getting soggy.
Let the filling cook for another couple of minutes, then take it off the heat and let it cool down completely.
Here’s how I roll and fry the egg rolls:
- Lay an egg roll wrapper on a clean surface, corner pointing at you
- Put about 3 tablespoons of the cooled filling in the center
- Fold the bottom corner over the filling
- Fold in the left and right corners
- Roll it up tightly toward the top corner
- Seal the edge with a little water
- Repeat with the rest
Heat 2-3 inches of oil in your pan to 350°F. Carefully add 3-4 egg rolls at a time—don’t crowd the pan.
Fry each batch for 3-4 minutes, turning them so they get evenly golden and crisp.
Once they’re done, set them on paper towels to drain. I like to sprinkle on some sesame seeds for a little extra flavor and crunch.
Notes
I always make more than I think I’ll need because these freeze really well. Let them cool completely, then stash them in freezer bags—they’ll keep for about 3 months.
If you’re reheating from frozen, skip thawing. Just bake them at 375°F for 15-20 minutes until they’re crispy again. I wouldn’t use the microwave unless you’re okay with soggy egg rolls.
My favorite dipping sauce is sweet chili sauce—it’s sweet, a little spicy, and just works so well with the veggie filling. You can usually find it in the Asian section at the grocery store.
If you want something richer, peanut sauce is awesome too. I just mix peanut butter with soy sauce, lime juice, and a little honey.
Keeping the oil between 350°F and 375°F is key. Too cool, and the egg rolls soak up oil; too hot, and they burn before the inside cooks.
Seal the edges well with water—if you leave gaps, oil sneaks in and the egg rolls lose their crunch.
Mixing up the veggies keeps things interesting. I usually stick to cabbage and carrots, but mushrooms or bean sprouts are good too. Water chestnuts? Always for the crunch.
Equipment
- cutting board
- sharp knife
- Large mixing bowl
- Small bowl of water (for sealing wrappers)
- Large skillet or sauté pan (for cooking filling)
- Deep heavy-bottomed pot or wok (for frying)
- Cooking thermometer
- Tongs
- Slotted spoon or spider strainer
- Paper towels or wire rack
- Baking sheet (to line up egg rolls)
- Optional: splatter screen
Ingredients
- 2 cups shredded cabbage
- 1 cup carrots julienned
- 1/2 cup water chestnuts diced (optional but adds crunch)
- 3 green onions chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp seasoned rice vinegar
- 1 tsp sesame oil
- 2 tbsp vegetable oil for cooking the filling
- 2 tbsp cornstarch
- 3 tbsp cold water to make cornstarch slurry
- 14 egg roll wrappers 12–14, depending on how full you roll them
- 3 cups vegetable oil for frying (about 2–3 inches deep, as needed)
- 2 tbsp water for sealing wrappers (more as needed)
- 1 tbsp sesame seeds optional, for garnish
- sweet chili sauce for serving (optional)
- peanut sauce for serving (optional)
Instructions
- Make the filling: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add garlic and ginger and cook for about 30 seconds until fragrant.
- Add cabbage, carrots, water chestnuts (if using), and green onions. Stir-fry for 5–7 minutes until the vegetables are softened but still a little crisp.
- Thicken: In a small bowl, whisk cornstarch with cold water to make a slurry. Pour into the vegetables and stir well. Cook 1–2 minutes until the filling lightly binds together.
- Remove from heat and let the filling cool completely (this helps prevent soggy egg rolls).
- Wrap: Place an egg roll wrapper on a clean surface like a diamond (a corner pointing toward you). Add about 3 tablespoons cooled filling to the center. Fold the bottom corner up over the filling, fold in the left and right corners, then roll tightly toward the top corner. Seal the edge with a little water. Repeat with remaining wrappers.
- Heat the oil: Pour frying oil into a deep pot or wok so it’s about 2–3 inches deep. Heat to 350°F (175°C).
- Fry: Carefully fry 3–4 egg rolls at a time (don’t crowd the pot) for 3–4 minutes, turning as needed, until evenly golden and crisp.
- Drain & serve: Transfer to paper towels or a wire rack to drain. Sprinkle with sesame seeds if desired. Serve hot with sweet chili sauce or peanut sauce.
Notes
Nutrition
Tasting Notes
When I bite into these crispy egg rolls, the first thing that hits me is the crunch. The wrapper just shatters, and then you get the hot, savory filling inside.
The vegetables? They bring a nice mix of textures and flavors. I get some sweetness from the cabbage, and then those earthy mushrooms come through.
Carrots sneak in a bit of natural sugar. Bean sprouts add this fresh, light vibe to every bite.
The seasoning is spot-on. Right away, I notice the garlic, ginger, and soy sauce. There’s a little sesame oil in there, too—it adds depth but doesn’t weigh things down.
It’s savory, salty in a good way, and everything tastes balanced. The contrast between the crunchy outside and the soft veggies inside is what keeps me coming back.
Nothing is mushy or overcooked, especially when I serve them straight from the fryer. They’re honestly best when they’re hot.
The wrapper keeps its crisp for about 10 minutes after frying. After that, it softens up a bit, but you know what? Still really good.
Dipping sauce makes a big difference. Sweet and sour or soy sauce just takes it up a notch.
The sauce adds a little moisture and works so well with the fried wrapper. These egg rolls taste lighter than the meat-filled ones I’ve tried before.
The veggie filling doesn’t feel heavy or greasy at all.
