I love exploring innovative combinations in my Homemade Vegetable Egg Rolls recipe. Crisp Napa cabbage mingles with fresh carrots, bean sprouts, and sliced bell peppers while aromatic ginger, garlic, and soy sauce round out the mix. This dish offers a medley of textures and flavors that remarkably pique curiosity.

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This Homemade Vegetable Egg Rolls recipe is my absolute go-to when I need a tasty vegan or vegetarian appetizer. Its mix of fresh and crunchy veggies is what really makes it special.

I start by using 12 egg roll wrappers and combine them with 2 cups of finely shredded Napa cabbage, 1 cup of grated carrots, and 1 cup of bean sprouts. I add in some thinly sliced green onions and a few chopped water chestnuts for that extra crunch.

The dish wouldn’t be complete without the flavor boost from 2 cloves of minced garlic and 1 tablespoon of fresh grated ginger. A drizzle of 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar and 1 teaspoon of sesame oil ties everything together, seasoned simply with salt and pepper.

I deep fry these rolls until they’re crispy and golden, and trust me, they pack a punch that redefines what homemade Chinese food can be. Enjoy and experiment with this awesome recipe!

Why I Like this Recipe

1. I really love how crunchy and fresh the veggies taste in this recipe, it makes every bite so satisfying.
2. I enjoy making these egg rolls cause they’re fun to roll up and fry even if sometimes I mess up the folding a bit.
3. It’s great that its a vegetarian option that still feels super flavorful and satisfying, which is awesome when I want a lighter meal.
4. I also like how simple the ingredients are but they come together to create a tasty blend that makes the dipping sauce even more irresistible.

Ingredients

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Napa Cabbage: Crunchy and airy, delivers fiber and a fresh, mild flavor.
Carrots: Naturally sweet, loaded with beta carotene, adds healthy color.
Bean Sprouts: Crisp, low calorie, and packed with protein and vitamin C.
Water Chestnuts: Offers a distinct crunch with fiber and delicate sweetness.
Bell Peppers: Vibrant, slightly sweet, full of vitamin C and antioxidants.
Ginger: Zesty and warm, helps digestion while adding depth.
Garlic: Bold flavor, enhances savoriness and has natural health benefits.

Ingredient Quantities

12 egg roll wrappers

2 cups finely shredded Napa cabbage

1 cup grated carrots

1 cup bean sprouts

1/2 cup thinly sliced green onions

1/4 cup chopped water chestnuts

1/2 cup thinly sliced bell peppers

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

Salt and pepper to taste

Oil for frying (enough to deep fry the rolls)

How to Make this

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1. Start by mixing the shredded Napa cabbage, grated carrots, bean sprouts, thinly sliced green onions, chopped water chestnuts and sliced bell peppers in a large bowl.

2. Add in the minced garlic and grated ginger, then pour soy sauce, rice vinegar and sesame oil over the veggies. Season with salt and pepper and toss everything together well.

3. Lay out an egg roll wrapper on a clean surface with one corner facing you.

4. Spoon about 2-3 tablespoons of the veggie mixture onto the lower center of the wrapper.

5. Fold the bottom corner over the filling then fold the left and right sides in; be sure to keep the filling in mind.

6. Roll the wrapper tightly starting from the bottom edge, sealing the top with a little water to ensure it sticks properly.

7. Heat enough oil in a deep frying pan over medium-high heat until hot enough for frying.

8. Fry the egg rolls in batches, turning them over so they become golden and crispy all around; this should take roughly 3 to 4 minutes per side.

9. Once the egg rolls are done, remove them using a slotted spoon and place them on paper towels to drain the extra oil.

10. Serve them warm with your favorite dipping sauce and enjoy the crunchy, tasty treat.

Equipment Needed

1. A large mixing bowl for tossing all the veggies
2. A cutting board and a sharp knife for chopping and slicing the cabbage, carrots, water chestnuts, bell peppers, and green onions
3. A grater for the carrots and the fresh ginger
4. Measuring cups and spoons for the soy sauce, rice vinegar, sesame oil, and any other seasonings
5. A clean, flat surface to lay out the egg roll wrappers
6. A small bowl of water to help seal the wrappers
7. A deep frying pan (or a heavy pot) for frying the egg rolls
8. Tongs or a spatula for turning the egg rolls during frying
9. A slotted spoon to remove the egg rolls from the hot oil
10. Paper towels to drain any extra oil off the fried egg rolls

FAQ

Q: Can I bake the egg rolls instead of deep frying them?

A: Yea, you can. Just preheat your oven to 400°F, brush them lightly with oil and bake for about 20-25 minutes until they get golden and crispy.

Q: Can I use regular cabbage instead of Napa cabbage?

A: Sure thing! Just chop it really finely. It might not be exactly the same texture, but it'll still be tasty.

Q: How do I know when the egg rolls are done?

A: They're done when they turn a nice golden brown and feel crispy on the outside. I always take one out early to check the inside.

Q: What kind of oil works best for frying?

A: Use a neutral oil with a high smoke point, like peanut or vegetable oil, so you avoid any weird flavors.

Q: Can I prepare the rolls ahead of time?

A: Yeah, you can roll them ahead and keep them in the fridge covered with plastic wrap, but try to fry them just before serving so they stay crispy.

Homemade Vegetable Egg Rolls Recipe Substitutions and Variations

For the Napa cabbage, you can use shredded green cabbage if you can’t find Napa.
If you don’t have bean sprouts, try using thinly sliced snow peas or even shredded lettuce.
Instead of water chestnuts, diced celery works well for a crisp texture.
You can swap rice vinegar with apple cider vinegar if that’s what you have on hand.
In a pinch, a light olive oil may replace sesame oil, though the flavor might be a bit different.

Pro Tips

1. Make sure that the oil is heated up properly before you start frying the egg rolls because if it’s too cool, the rolls might turn out soggy instead of that perfect crispy crunch. I usually drop a tiny bit of the wrapper into the oil to test the temp.

2. Don’t try to pack too much veggie mix into each wrapper. Overfilling can make them hard to roll up and it often breaks the wrapper causing a mess in the oil. A little less can actually be more when it comes to keeping that perfect crunch.

3. Give the filling a quick toss in the marinade for a few minutes before wrapping if you have some extra time. This step helps the veggies get more flavor but be careful not to let it sit too long or you might end up with a watery filling.

4. Once you’ve fried them, let the egg rolls rest on paper towels really well so most of the oil gets drained off. Any extra oil left can make the rolls greasy, so a good rest is key for that light crunch.