Vegetable Egg Rolls
Crispy and flavorful homemade vegetable egg rolls filled with fresh veggies and seasonings, perfect for any occasion.
Ingredients
Fresh Vegetables for Your Filling
- 2 cups finely shredded Napa cabbage
- 2 medium carrots, julienned
- 2 cups bean sprouts
- 1/2 cup green onions, chopped use scallions
- 1/2 cup wood ear mushrooms, chopped optional
Essential Spices and Seasonings
- 1 teaspoon salt for basic flavor
- 1/2 teaspoon white pepper for heat
- 1 tablespoon fresh minced ginger
- 1 clove minced garlic
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
Wrapping Ingredients
- 20 pieces egg roll wrappers high-quality
- 4 cups vegetable oil for frying
- 1/2 cup mung bean vermicelli optional
Instructions
Preparation
- Prepare the vegetables by finely shredding the cabbage, julienning the carrots, and chopping the green onions.
- Rinse the bean sprouts and pat dry. Remove the core from the cabbage before shredding.
Making the Filling
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
- Add the chopped scallions and sauté until fragrant.
- Add the shredded carrots and wood ear mushrooms, cooking for 3-5 minutes.
- Incorporate the bean sprouts and shredded cabbage, cooking until tender.
- Season with salt, white pepper, soy sauce, and sesame oil. Mix well to combine flavors.
Rolling the Egg Rolls
- Lay an egg roll wrapper diagonally on a clean surface.
- Place 2-3 tablespoons of filling in the center.
- Fold the bottom corner up over the filling, then fold in the side corners, and roll tightly from bottom to top.
- Seal the edge with a bit of water or egg wash.
Cooking Methods
- Heat oil to 350°F (170°C) for deep frying.
- Fry egg rolls in small batches until golden brown, about 3-5 minutes. Drain on paper towels.
- For baking, preheat oven to 425°F (218°C), brush with oil, and bake for 15-20 minutes, flipping halfway.
- For air frying, set to 400°F (204°C) and cook for about 12 minutes, flipping halfway through.
Notes
These vegetable egg rolls can be made ahead and stored in the fridge for several hours before cooking. They can also be frozen for up to 3 months.