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–+ servings

Fried Vegetable Egg Rolls

Golden, crispy homemade vegetable egg rolls filled with cabbage, carrots, aromatics, and a savory sesame-soy seasoning—fried until shatteringly crunchy.
Amanda
Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 15 minutes
Total Time 55 minutes
Serving Size 14 egg rolls

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

Freezing: Cool completely, then freeze egg rolls in a single layer before transferring to freezer bags. Freeze up to 3 months.
Reheating from frozen: Bake at 375°F (190°C) for 15–20 minutes until crisp. (Microwaving will soften the wrapper.)
Oil temperature: Keep oil between 350°F and 375°F. Too cool = greasy/soggy; too hot = burnt outside before crisping evenly.
Seal well: Press edges firmly with water to prevent oil from leaking in and loosening the wrapper.
Veggie swaps: Add mushrooms, bean sprouts, or shredded bell pepper—just avoid overly wet vegetables.

Nutrition

Calories: 120kcal | Protein: 3g | Saturated Fat: 1g | Sodium: 240mg