Here’s my go-to vegetarian egg roll recipe, with a crispy homemade wrapper, and a filling packed with fresh vegetables, mushrooms, and Asian-inspired seasonings.
These egg rolls have become a weekly staple in our house, and I often make a double batch to freeze for later. There’s something so satisfying about hearing that crunch when you bite into one, don’t you think?
Why You’ll Love These Vegetarian Egg Rolls
- Quick preparation – These egg rolls come together in under an hour, making them perfect for when you’re craving takeout but want something homemade instead.
- Budget-friendly ingredients – Using simple vegetables and pantry staples, these egg rolls cost a fraction of what you’d pay for takeout and feed the whole family.
- Customizable filling – You can easily swap or add vegetables based on what you have in your fridge – mushrooms, bell peppers, or shredded broccoli all work great in these.
- Meal-prep friendly – Make a big batch and freeze them uncooked – they’ll be ready to fry whenever you need a quick appetizer or side dish.
- Restaurant-style results – These crispy, golden-brown egg rolls taste just like your favorite Asian restaurant’s version, but you get to control the ingredients and seasonings.
What Kind of Cabbage Should I Use?
For egg rolls, regular green cabbage is your best bet, though Napa cabbage works great too. Green cabbage holds up well during cooking and gives that classic crunch you want in an egg roll, while Napa cabbage has a slightly sweeter, more tender texture. Just make sure to shred your cabbage nice and thin – about ⅛ inch strips work perfectly. If you’re in a hurry, you can even use pre-shredded cabbage from the produce section, though cutting it yourself usually gives you better control over the size and freshness.
Options for Substitutions
Making these egg rolls but missing some ingredients? Here are some helpful swaps you can try:
- Egg roll wrappers: These are pretty essential and hard to substitute, but in a pinch, you can use spring roll wrappers or won ton wrappers (though you’ll need to adjust the size and filling amount).
- Oyster sauce: For a vegetarian version, use vegetarian oyster sauce (made from mushrooms) or hoisin sauce. You can also mix soy sauce with a bit of brown sugar for a similar effect.
- Tapioca flour: Cornstarch works just as well as a binding agent. You can also use regular all-purpose flour or potato starch.
- Bean sprouts: If you can’t find bean sprouts, try using shredded lettuce or thinly sliced celery for that nice crunch. Just add them raw to the filling mix.
- Sesame oil: While sesame oil adds nice flavor, you can skip it if needed. Try adding a tablespoon of toasted sesame seeds instead for a similar nutty taste.
- White pepper: Regular black pepper works fine – just use a bit less since it’s slightly stronger in flavor.
Watch Out for These Mistakes While Cooking
The biggest challenge when making egg rolls is overfilling the wrappers, which can lead to tears and messy cooking – stick to about 2-3 tablespoons of filling per wrapper and leave enough space around the edges for proper sealing. Working with egg roll wrappers requires quick action since they dry out fast, so keep them covered with a damp paper towel while you work and only take out one wrapper at a time. Another common mistake is not draining the vegetable filling well enough before wrapping, which can make your egg rolls soggy – make sure to cook the filling until any excess moisture has evaporated and let it cool completely before assembling. To get that perfect golden-brown crunch, maintain your oil temperature between 350-375°F and avoid overcrowding the pan, as this will lower the oil temperature and result in greasy egg rolls.
What to Serve With Egg Rolls?
These crispy vegetarian egg rolls make a fantastic appetizer, but you can easily turn them into a complete meal with a few simple sides. A bowl of steamed jasmine rice or lo mein noodles creates a satisfying base, while a quick Asian-style slaw adds a fresh crunch. For dipping, I like to set out sweet chili sauce, plum sauce, and extra soy sauce – because let’s be honest, you can never have too many dipping options! If you’re hosting a party, try serving these egg rolls alongside some edamame, hot and sour soup, or a simple cucumber salad dressed with rice vinegar and sesame seeds.
Storage Instructions
Keep Fresh: After cooking, let your egg rolls cool completely, then place them in an airtight container lined with paper towels. They’ll stay good in the fridge for up to 3 days. The paper towels help absorb any excess moisture and keep them from getting soggy.
Freeze: These egg rolls are perfect for freezing! Place uncooked egg rolls in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. No need to thaw before cooking – just add an extra minute or two to the frying time.
Crisp Up: To get your leftover egg rolls crispy again, pop them in the oven at 350°F for about 10-15 minutes, or use an air fryer at 350°F for 4-5 minutes. Skip the microwave – it’ll make them soggy. They’ll taste almost as good as fresh!
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 35-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1200
- Protein: 25-30 g
- Fat: 50-60 g
- Carbohydrates: 130-150 g
Ingredients
- Cabbage
- Carrots
- Bean sprouts
- Egg roll wrappers
- Chopped onion
- Chopped garlic
- Chopped ginger
- Soy sauce
- Sesame oil
- Oyster sauce
- Salt
- White pepper powder
- Sugar
- Tapioca flour
- Water
- Vegetable oil
Step 1: Prepare the Vegetable Filling
Begin by shredding the cabbage and carrots, which will form the base of your filling.
Gather all the necessary ingredients: bean sprouts, chopped onion, chopped garlic, chopped ginger, soy sauce, sesame oil, oyster sauce, salt, white pepper powder, sugar, and a mixture of tap flour and water for binding.
Step 2: Cook the Vegetables
Heat vegetable oil in a wok over high heat.
Add chopped onion, garlic, and ginger to the wok and sauté lightly until fragrant.
Next, add bean sprouts and cook briefly until they begin to wilt.
Following this, add the shredded cabbage and carrots to the wok.
Step 3: Season and Soften the Vegetables
Stir in soy sauce, sesame oil, oyster sauce, salt, white pepper powder, and sugar into the vegetable mixture.
Continue cooking on high heat until all the vegetables are softened to your liking.
Once cooked, drain any excess liquid from the vegetables and set the mixture aside to cool slightly.
Step 4: Assemble the Egg Rolls
Prepare to roll the egg rolls using the egg roll wrappers.
Place a wrapper on a flat surface and fill it with a portion of the vegetable mixture.
Roll the wrapper tightly around the filling, sealing the edges with the flour and water mixture to keep everything intact during frying.
Step 5: Fry the Egg Rolls
Heat about 2 inches of vegetable oil in a wok for frying.
Once the oil is hot, carefully add the prepared egg rolls and fry them until they are golden brown, turning occasionally to ensure even cooking.
Step 6: Serve and Enjoy
Remove the egg rolls from the oil and drain them on paper towels to remove excess oil.
Serve the delicious, restaurant-style Chinese egg rolls hot and enjoy them as an appetizer or snack!