Mixed Vegetables Eggrolls
Crispy mixed vegetable and meat eggrolls bursting with savory flavors, perfect as appetizers or snacks for gatherings or family meals.
Ingredients
- 1 c. carrots, shredded ⓘ
- 1 c. cabbage, cut in 1/2-inch squares ⓘ
- 1 c. celery ⓘ
- 3 cloves garlic, crushed ⓘ
- 2 lb. ground beef or pork
- 1 medium onion, finely sliced ⓘ
- 1 tsp. soy sauce
- 1/8 tsp. black pepper ⓘ
- salt to taste ⓘ
- 2 tsp. oil ⓘ
- 35 to 40 lumpia or pastry wrappers ⓘ
- 1 tsp. monosodium glutamate (if desired) ⓘ
Instructions
- Brown garlic in hot oil; add onion and sauté until transparent.
- Add ground beef or pork and cook until browned.
- Season with soy sauce, black pepper, salt, and optional monosodium glutamate.
- Stir until meat is tender.
- Add shredded carrots, cabbage, and celery; cook until vegetables are tender but firm.
- Remove from fire and drain remaining broth.
- Let cool and set aside.
Tips & Substitutions
For added flavor, consider using ground turkey or chicken as a substitute for beef or pork. If you want a vegetarian version, tofu works well. Make sure to drain excess moisture from the vegetables to prevent soggy eggrolls. You can also experiment with spices like ginger or sesame oil for extra depth. For a crunchier texture, you might want to fry the eggrolls instead of baking them.
Serving Suggestions
Serve these mixed vegetable eggrolls hot with a side of sweet and sour sauce or soy sauce for dipping. They pair nicely with a fresh salad or steamed rice. You can also serve them alongside Asian-inspired dishes like Beef Tidbits With Pineapple or Oriental Beef And Peppers for a complete meal. For a fun twist, try them with a spicy dipping sauce.
Storage & Reheating
Store leftover eggrolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until crispy. Avoid microwaving, as it can make the wrappers soggy. If you want to freeze them, do so before frying; they can last up to 2 months in the freezer.
Nutrition & Diet Analysis (per serving)
Each serving of Mixed Vegetables Eggrolls contains roughly 2519 calories, with 51g protein, 258g carbohydrates, and 149g fat. It is an excellent source of iron (123% of the Daily Value), dietary fiber (104% of the Daily Value), and protein (101% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these eggrolls ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just wrap the eggrolls right before frying or baking. If you want to prep them for freezing, make sure to freeze them uncooked, then fry them straight from the freezer when you're ready to serve.
What can I use instead of lumpia wrappers?
If you can't find lumpia wrappers, spring roll wrappers or eggroll wrappers can be good substitutes. Just keep in mind that the texture might differ slightly. You may need to adjust cooking times depending on the thickness of the wrappers used.
How do I ensure my eggrolls don’t burst while cooking?
To prevent bursting, make sure not to overfill your eggrolls and seal the edges tightly with water or beaten egg. Additionally, ensure the filling is not too wet by draining any excess moisture before wrapping. Frying them at the right temperature (around 350°F or 175°C) also helps maintain their integrity.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).