why make this recipe

Homemade Vegetable Egg Rolls are a delightful treat that everyone’s sure to enjoy. They are crispy on the outside and filled with flavorful veggies on the inside. Making them at home lets you control the ingredients, ensuring freshness and quality. Plus, they are perfect for serving at parties, as a snack, or as part of a meal. The fun of rolling them up adds a personal touch, and you can customize the fillings to suit your taste.

how to make Homemade Vegetable Egg Rolls

Ingredients

• 2 teaspoons sesame oil
• 2 (16oz) bags coleslaw mix, shredded cabbage and carrots
• 1 tablespoon soy sauce
• 1 tablespoon seasoned rice vinegar (sub distilled white vinegar)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 green onion, chopped
• 1 lb egg roll wrappers
• 1 cup water
• 2-3 cups vegetable oil, for frying (make sure there’s about 1-2 inches of oil in the pan)

Directions

1. Heat 2 teaspoons of sesame oil in a large skillet over medium heat.
2. Add the coleslaw mix, soy sauce, vinegar, garlic powder, ginger powder, and green onion to the hot skillet. Sauté for 5-8 minutes until the cabbage has softened, stirring occasionally. Be careful not to overcook the cabbage to avoid a mushy texture after frying.
3. Lay out the egg roll wrappers in batches and place 1/3 cup of the cabbage filling in the center of each wrapper.
4. Brush the edges with water, then roll them up like a burrito, making sure all the edges are sealed.
5. Set the egg rolls aside. Do not stack them, as they may stick together.
6. Heat the vegetable oil in a cast iron skillet or heavy Dutch oven over medium-high heat until the oil reaches roughly 350 degrees. A candy thermometer can help with this.
7. Carefully place 4-6 egg rolls at a time in the hot oil, adjusting the heat to keep it around 350 degrees.
8. Fry for 5-8 minutes, flipping the egg rolls to get them crispy all over.
9. Place the crispy egg rolls on a wire rack to cool, so they remain crispy.

how to serve Homemade Vegetable Egg Rolls

Serve your Homemade Vegetable Egg Rolls hot, with a side of soy sauce, sweet chili sauce, or any dipping sauce you like. They make a great appetizer or a fun finger food at gatherings. Pair them with some rice or noodles for a complete meal.

how to store Homemade Vegetable Egg Rolls

To store leftover egg rolls, let them cool completely. Place them in an airtight container and store them in the fridge for up to 3 days. If you want to freeze them, wrap individual egg rolls tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Reheat in the oven for the best crispiness.

tips to make Homemade Vegetable Egg Rolls

• Make sure to use fresh ingredients for the best flavor.
• Don’t overcrowd the frying pan; this will lower the oil’s temperature and make the egg rolls less crispy.
• For extra crunch, you can add some diced water chestnuts to the filling.
• Feel free to experiment with different vegetables based on your preference.

variation

You can customize these egg rolls by adding different vegetables like bell peppers, mushrooms, or bean sprouts. If you want to add some protein, cooked shrimp, chicken, or tofu can make great additions.

FAQs

1. Can I bake these egg rolls instead of frying them?
2. Yes! To bake, brush them lightly with oil and place them on a baking sheet. Bake at 425°F for about 20-25 minutes or until golden and crispy.
3. How do I know when the oil is hot enough?
4. The oil is ready when it reaches around 350°F. You can test it by dropping a small piece of egg roll wrapper into the oil; if it sizzles, it’s ready.
5. Can I make the filling ahead of time?
6. Yes, you can prepare the filling a day in advance. Just store it in the refrigerator until you are ready to roll and fry the egg rolls.