Rice And Veggie Egg Rolls
Crispy vegetable egg rolls filled with seasoned rice and vibrant stir-fried vegetables, perfect as an appetizer or snack for parties and casual gatherings.
Ingredients
Instructions
- In wok or large frypan, heat 1/4 cup vegetable oil until very hot.
- Working quickly, stir-fry the sliced onion and finely diced carrots for 3 minutes.
- Add shredded cabbage; fry until cooked down.
- Add garlic/chili sauce and mix thoroughly.
- Add cooked rice and stir to combine.
- Turn off wok or remove from heat.
- Add soy sauce to taste and mix.
- Cool the filling to room temperature.
- Place 2 to 3 tablespoons of filling in the center of each egg roll wrap.
- Wrap envelope style, sealing the end with a flour/water mixture.
- Deep fry the egg rolls in 1/2-inch deep oil or in a deep fryer, turning once, over high heat until golden brown.
Tips & Substitutions
For a quick filling, consider using leftover rice from Fast Fried Rice For Singles. If you prefer a spicier kick, add a dash of sriracha or more chili sauce. You can substitute the cabbage with other greens like spinach or kale, and add mushrooms for extra flavor. Make sure not to overfill the wraps to prevent tearing during frying.
Serving Suggestions
Serve these egg rolls hot with a side of soy sauce or sweet and sour sauce for dipping. They pair well with a fresh salad or steamed vegetables like Cantonese Peas. For a complete meal, consider serving them alongside fried rice or noodles.
Storage & Reheating
Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 375°F (190°C) for about 10-15 minutes to maintain their crispiness. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Veggie Egg Rolls contains roughly 86 calories, with 2g protein, 15g carbohydrates, and 2g fat. It is an excellent source of vitamin A (47% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 519mg per serving (23% 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 bake the egg rolls instead of frying them?
Yes, you can bake the egg rolls for a healthier option. Preheat the oven to 400°F (200°C), brush the rolls with oil, and bake for 15-20 minutes until golden brown, turning halfway through to ensure even cooking.
What can I use instead of egg roll wraps?
If you can't find egg roll wraps, you can use spring roll wrappers or even rice paper for a different texture. Just adjust the filling amount as needed, since some wrappers are smaller.
Can I freeze the egg rolls?
Absolutely! You can freeze uncooked egg rolls on a baking sheet until solid, then transfer them to a freezer bag. When ready to eat, fry them directly from frozen, adding a few extra minutes to the cooking time.
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).