Vegetable Egg Rolls

Vegetable Egg Rolls


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These delicious egg rolls will be a hit at your next cocktail party. Stuff them with your favorite veggies and serve with your favorite soy or sweet and sour sauce.

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Time needed

30 min cooking

Serving Size / Yield

50 egg rolls


  • 3 cups shredded cabbage
  • 2 julienned medium carrots
  • 1 (8 oz.) can drained julienned bamboo shoots
  • 2 minced garlic cloves
  • 2 tsp. grated fresh ginger
  • 2 Tbs. soy sauce
  • 1 tsp. dark sesame oil
  • 50 spring roll wrappers, defrosted
  • cooking oil
  • salt and pepper to taste

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In a large skillet or wok, over medium heat, heat a tablespoon of cooking oil.Then, add in the garlic and ginger. Stir frequently. When the oil is completely hot, add in the cabbage, carrots and bamboo shoots. Turn up the heat to high to really stir-fry your vegetables. Next, add in the soy sauce and sesame oil. Add salt and pepper to taste. Continue to cook for 3 minutes. Prop the skillet up on one side to drain off the oil and discard.

Put a spring roll wrapper on a flat surface, and add a healthy tablespoon of the vegetable mixture into a corner of the wrapper. Then, roll the edge of the wrapper tightly around the mixture. When finished, fold the two side corners up towards the middle of the wrapper. Make sure all edges are tightly sealed. Place on a large plate seam side down and cover with plastic wrap, until ready to fry. Repeat until desired amount of egg rolls are made.

Pour 2 in. of cooking oil into your large skillet, over high heat, and place several rolls into the oil and cook for 3 minutes. Turn the rolls frequently, to ensure they cook evenly. Remove the egg rolls and place on a aper-towel-covered plate to to drain. Serve hot.

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