Crazy Good Vegetable Egg Rolls Recipe

I reworked my Vegetable Egg Rolls Recipe around one unexpected pantry shortcut that will make you rethink how quickly vegetarian appetizers can come together.

I can’t stop thinking about these Crazy Good Vegetable Egg Rolls. I swear the crunch alone makes you question every takeout order you ever placed, and the filling of green cabbage and shredded carrots somehow tastes fresher and bolder than the restaurant stuff.

I wrote this Vegetable Egg Rolls Recipe after a kitchen fluke turned into a total winner, so yeah there are little tricks that work but I won’t bore you with a long spiel. Honestly theyre messy, loud and totally addictive, and once you try them you might start hiding them from housemates.

Want a bite?

Ingredients

• Green cabbage: Crunchy, full of fiber and vitamin C, low calorie, great for texture.
• Carrots: Sweet, rich in beta carotene for eyes, adds color and subtle sweetness.
• Bean sprouts: Light, juicy, mostly water and fiber, keeps rolls from feeling heavy.
• Shiitake mushrooms: Earthy umami, adds meaty depth and extra minerals when used.
• Garlic and ginger: Punchy aromatics, boost flavor, may help digestion and immune health.
• Soy sauce and sesame oil: Salty, savory with toasty notes, small amounts add big flavor.
• Hoisin or sesame seeds optional: Adds sweet tang or nutty crunch, nice finishing touch.

Ingredient Quantities

• 1 pound green cabbage, thinly shredded or napa cabbage
• 2 cups shredded carrots (about 2 medium carrots)
• 1 cup bean sprouts
• 1 cup shiitake mushrooms thinly sliced optional
• 4 green onions thinly sliced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger minced or grated
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper or ground black pepper
• 1 tablespoon vegetable oil for cooking
• 20 to 24 egg roll wrappers about 8 inch square
• 4 cups vegetable oil for frying
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon hoisin sauce or vegetarian oyster sauce optional
• 1 tablespoon toasted sesame seeds optional

How to Make this

1. Prep everything first so this goes fast: thinly shred 1 pound green or napa cabbage, shred 2 cups carrots, rinse and pat dry 1 cup bean sprouts, thinly slice 1 cup shiitake mushrooms if using, slice 4 green onions, mince 3 cloves garlic and 1 tablespoon fresh ginger. Keep the 20 to 24 egg roll wrappers covered with a damp towel so they dont dry out.

2. Make the cornstarch glue by mixing 1 tablespoon cornstarch with 2 tablespoons water until smooth, set aside.

3. Heat 1 tablespoon vegetable oil in a large skillet over medium high heat, add mushrooms first if using and cook 1 minute, then add garlic and ginger and saute 30 seconds until fragrant.

4. Add cabbage, carrots, bean sprouts and half the green onions, stir fry 3 to 5 minutes until veggies are wilted but still have some bite, pour in 2 tablespoons low sodium soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 1/2 teaspoon kosher salt and 1/4 teaspoon white or black pepper, toss and cook until most liquid evaporates. Taste and adjust.

5. Remove filling to a bowl or sheet pan to cool quickly, pressing lightly to squeeze out excess moisture if it looks watery. If the filling is hot the wrappers get soggy so cool it down to warm or room temp.

6. Assemble egg rolls on a clean surface with a wrapper positioned as an 8 inch square so a corner faces you, place about 2 to 3 tablespoons filling near the corner closest to you (dont overfill), brush the far edges with the cornstarch glue, fold bottom corner up over filling, tuck both side corners in toward the center, roll tightly to the top and seal with more glue. Repeat until you have 20 to 24 rolls, keeping wrappers covered.

7. For extra crunch try this hack: after rolling, freeze the assembled rolls on a tray for 10 minutes this firms them up and gives a snappier fry.

8. Heat about 4 cups vegetable oil in a deep pot or heavy skillet to roughly 350 F or test with a small corner of wrapper that should sizzle and brown in about 10 seconds. Fry in batches seam side down first, dont crowd the pan, turning occasionally until evenly golden brown about 3 to 5 minutes. Drain on paper towels or a wire rack.

9. If you prefer to bake instead, brush each roll lightly with oil and bake on a sheet at 425 F for 15 to 20 minutes turning once until crisp, but frying will give the best crazy crunch.

10. Serve hot sprinkled with 1 tablespoon toasted sesame seeds if you like and the reserved sliced green onions, offer hoisin or vegetarian oyster sauce for dipping or stir 1 tablespoon hoisin into soy for a quick dip. Leftovers keep in the fridge for a day, or freeze unbaked rolls on a tray then bag them for longer storage.

Equipment Needed

1. Large skillet or wok for stir frying the cabbage, carrots and mushrooms
2. Sharp chef’s knife and a cutting board to shred and slice everything
3. Box grater or food processor with a shredding disc to do the carrots fast
4. Large mixing bowl or rimmed sheet pan to cool and press out excess moisture
5. Small bowl and a pastry brush to mix and spread the cornstarch glue and to brush oil
6. Measuring cups and spoons for the soy, sesame oil, cornstarch etc
7. Deep pot or heavy skillet for frying (or a rimmed baking sheet if you bake) plus a candy/frying thermometer to check about 350 F
8. Metal tongs or a slotted spoon, plus a wire rack and paper towels for draining; a tray for freezing the rolls if you use the 10 minute hack

FAQ

Crazy Good Vegetable Egg Rolls Recipe Substitutions and Variations

• Green cabbage (substitutes)
  • Napa cabbage — milder and more tender, but it’s wetter so squeeze out excess liquid before filling.
  • Savoy cabbage — crinkly leaves hold filling well and give a nicer texture.
  • Bagged coleslaw mix — quick shortcut, just chop a bit finer and check seasoning.
• Shiitake mushrooms (optional substitutes)
  • Cremini or button mushrooms — easier to find, similar texture though less punchy flavor.
  • Oyster mushrooms — soft and slightly sweet, tear into strips for good bite.
  • Extra firm tofu, crumbled — if you want more protein and less mushroomy flavor, press out moisture first.
• Low sodium soy sauce (substitutes)
  • Regular soy sauce — a touch saltier, just taste and maybe cut back on added salt.
  • Tamari — great gluten free option, very similar to soy sauce.
  • Coconut aminos — milder and slightly sweet, good if you need soy free.
• Egg roll wrappers (substitutes)
  • Wonton wrappers — make smaller bites, fry shorter time or bake to avoid burning.
  • Rice paper spring roll wrappers — not the same fry-crisp but you can roll and pan-fry or bake for a lighter shell.
  • Large flour tortillas — not traditional but work for a baked or pan-fried wrap in a pinch, they’ll be softer.

Pro Tips

1. Drain and cool the filling really well before you roll, otherwise the wrappers get soggy and fall apart; press it lightly with a towel while it cools so you dont lose too much flavor.

2. Freeze the assembled rolls on a tray for about 10 minutes before frying, it firms them up and gives a much snappier crunch when they hit the oil, plus they stay sealed better.

3. Test your oil temp with a tiny corner of wrapper or use a thermometer set near 350 F, if that test browns in about 10 seconds youre good, if it browns faster lower the heat so the outsides dont burn before the inside cooks.

4. Keep wrappers covered with a damp towel so they dont dry out while you work, and dont overstuff each roll — think tight and tidy not overflowing, that way they roll clean and fry evenly.