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  • Writer's pictureElizabeth Carroll

Vegetable Egg Rolls


4c Angel Hair Coleslaw (Cabbage)

1c Shredded Carrot

1 1/2c Mushrooms (any variety), chopped

1 - 8oz Can Sliced Water Chestnuts, chopped

3 Green Onions, thinly sliced

3 Cloves Garlic, minced

1 - 20ct Package Nasoya Egg Roll Wrappers

1 Egg

3T Vegetable or Canola Oil (plus additional for frying)

3T Soy Sauce

1T Sesame Oil

1t White Pepper

1t Garlic Powder

1/2t Salt


1. In small bowl, mix together soy sauce, sesame oil, white pepper, garlic powder, and salt. Mix until well blended, with fork

2. Mix cabbage, carrot, mushrooms, water chestnuts, green onions, and garlic in large bowl

3. In large skillet, heat 3T oil, over medium high heat

4. When oil is hot, add in vegetables and soy sauce mixture, cook 3-5 minutes until the vegetables begin to soften

5. When vegetables are done, place colander in bowl and use the back of a wooden spoon to press out any excess moisture

6. Beat egg in small bowl (you will use this to seal your egg rolls). If you are vegan, you can use water instead of egg

7. Use double wrappers (this recipe will make 10 egg rolls, single wraps are too thin for the filling and tend to rip -- trust me on this one)

8. Place egg roll wrapper on a flat surface, with one point facing you. Fill the middle of the wrapper with 1/3c of filling

9. Roll egg roll towards the top point, folding in both corners at the middle

10. Make sure you wrap tightly and tuck in any openings, otherwise the oil will get in and make your egg roll soggy

11. When you're left with the top corner, dip your finger in the egg (or water), and coat the tip of the corner with egg. Then press the final corner into the roll

12. Place finished rolls on parchment paper, seal side up (any residual egg will cause the wrapper to stick to the paper, which will tear your roll)

13. Once all the egg rolls are filled and sealed, fill a large skillet with oil (up to 1/2" in whatever size you're using). Heat over high heat

14. When oil is hot, add egg rolls with tongs, cook 2-3 minutes and flip. Egg rolls should be golden brown. Cook an additional 2-3 minutes (if there are any pale sides, flip them oil side down and cook 30 seconds). Be sure and watch your egg rolls carefully, they will cook very quickly

15. Drain fried egg rolls on paper towel

16. Serve with additional soy sauce, garnish with green onion, sesame seeds, and / or red pepper flakes

Makes 10 egg rolls

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