Vegetable Egg Rolls
Crispy vegetable egg rolls with savory flavors and crunchy fillings, perfect as an appetizer or snack for gatherings or family dinners, offering a delightful combination of textures and tastes.
Ingredients
- 1 1/2 tsp soy sauce ⓘ
- 1/2 tsp salt ⓘ
- 1/2 tsp sugar ⓘ
- 1 tsp cornstarch ⓘ
- 1 tsp sesame oil ⓘ
- 2 Tbsp salad oil ⓘ
- 1 tsp fresh ginger minced
- 3/4 lb bean sprouts ⓘ
- 3/4 cup fresh mushrooms chopped ⓘ
- 1 cup thinly sliced celery ⓘ
- 3/4 cup water chestnuts or bamboo shoots ⓘ
- 2 whole green onions thinly sliced ⓘ
- 1 package egg roll wrappers
- 1 egg ⓘ
- oil for deep frying ⓘ
Instructions
- In a bowl, combine soy sauce, salt, cornstarch, and sesame oil. Set aside.
- Heat a wok or wide frying pan over high heat. When the pan is hot, add salad oil.
- When the oil begins to heat, add minced ginger and stir.
- Add bean sprouts, chopped mushrooms, sliced celery, and water chestnuts or bamboo shoots.
- Stir-fry for 2 minutes, then add thinly sliced green onions.
- Stir in the soy sauce-cornstarch mixture and cook, stirring until the liquid thickens.
- Cool the vegetable filling.
- Brush the edges of an egg roll wrapper with lightly beaten egg.
- Place a spoonful of filling in the center of the wrapper.
- Roll the wrapper tightly and fold into an elongated shape.
- Deep fry in hot oil until golden brown.
- Remove the egg roll and drain excess oil.
Tips & Substitutions
To enhance flavor, consider adding a dash of chili oil or chopped bell peppers to the filling. You can substitute bean sprouts with shredded cabbage for a different texture. If you want a gluten-free option, use rice paper instead of egg roll wrappers. Ensure your oil is hot enough for frying to achieve a crispy exterior. For a lighter version, bake the egg rolls at 400°F until golden.
Serving Suggestions
Serve these vegetable egg rolls with a side of sweet and sour sauce or soy sauce for dipping. They pair beautifully with Egg Fried Rice or Deanna's Shrimp Stir Fry for a complete meal. For a fresh touch, add a side salad or some steamed vegetables. Garnish with sesame seeds and fresh cilantro for added flavor.
Storage & Reheating
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 375°F for about 10-15 minutes to restore their crispiness. Avoid microwaving, as this will make the wrappers soggy. For longer storage, freeze them before frying and fry directly from frozen.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Egg Rolls contains roughly 726 calories, with 6g protein, 69g carbohydrates, and 49g fat. It is an excellent source of vitamin C (23% of the Daily Value) and iron (22% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 870mg per serving (38% 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 vegetable egg rolls ahead of time?
Yes, you can prepare the filling and assemble the egg rolls ahead of time. Once assembled, keep them covered in the fridge for up to a day before frying. If you want to freeze them, place the un-fried rolls in a single layer on a baking sheet, then transfer to a freezer bag. Fry them directly from frozen when ready to serve.
What can I use instead of egg roll wrappers?
If you prefer a gluten-free option, rice paper wrappers work well as a substitute. Alternatively, you can use large lettuce leaves for a low-carb version. Just be aware that cooking times may vary; rice paper may require a quick fry, while lettuce rolls can be enjoyed fresh or lightly sautéed.
How do I ensure the filling doesn't spill out while frying?
To prevent the filling from spilling out during frying, make sure to tightly roll the egg rolls and seal the edges well with the beaten egg. Also, do not overfill the wrappers; a small spoonful of filling is usually sufficient. Fry in batches to avoid crowding the pan, which can cause the rolls to break.
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).