Craving Crunchy Vegetable Egg Rolls? We’ve Got You Covered!

Have you ever craved those restaurant-style Vegetable Egg Rolls? Well, you’re in for a treat because we’re about to uncover the secrets behind crafting these delightful Asian appetizers.

Vegetable Egg rolls Recipe

Vegetable Egg Rolls
Golden and crispy – the ultimate vegetable egg rolls
How To Make Egg Rolls With Coleslaw Mix – 12 Steps

Egg Rolls with Coleslaw Mix

This easy homemade version swaps the traditional roast pork and cabbage filling for rotisserie chicken and Coleslaw mix to deliver great flavor while cutting down on prep time.
3.37 from 11 votes
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Course: Main dishes, Party
Cuisine: Chinese
Keyword: Egg Rolls, Egg Rolls with Coleslaw Mix
CookingStyle: Stir-frying
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 196.5kcal
Author: Hung Dao
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Locking tongs or slotted spoon



  • Skillet
  • Locking tongs or slotted spoon


Step 1:

  • Put the skillet over a medium-high flame and put canola or vegetable oil. You can also put sesame oil with the canola or veggie just to add a little twist with the aroma and flavor of the roll. Lower the heat as soon as the surface of the oil ripples.

Step 2:

  • If you choose to have meat in your roll, it’s about time to cook them. But if you’re a vegetarian, just skip this step.  Instead, proceed into making the coleslaw by incorporating the coleslaw mix, bean sprouts and any other vegetable you may like.  Toss them into the skillet and cook for about 2-4 minutes.  Make sure you make the tossing motion from time-to-time to evenly cook the veggies or you may use the locking tongs or slotted spoon.

Step 3:

  • Season the vegetable mix with rice wine vinegar and soy sauce. Add the seasonings like salt, pepper and ginger. It’s recommendable that you only half-cook the vegetables to retain their crispness.

Step 4:

  • Lay one piece of egg roll wrapper in a clean, flat surface. Place it in front of you in a form of diamond instead of a square.

Step 5:

  • Place the veggie (or meat) filling across the wrapper a little above the center line, maintaining 1-inch margin on all sides without filling.

Step 6:

  • Dip your finger into the small bowl of water and lightly smear the four margins of the wrapper. The effect of this is like a paste that will seal off the wrapper so the fillings won’t come out as you cook.

Step 7:

  • Fold two side edges into the center and gently press on the part of the dough that has no filling.

Step 8:

  • Next, fold the top corner down (towards you), but not letting it meet with the bottom corner. Gently press again on the edges.

Step 9:

  • Now, roll the egg roll towards you until the bottom corner is covered. Gently press on the edges and seal off the roll.  Do the same procedure with the remaining wrappers or at least until you don’t have filling anymore.

Step 10:

  • Put the skillet on a medium-high flame and pour at least ¼ inch of oil. Heat the oil until it sparkles but does not smoke.

Step 11:

  • Place egg rolls into the skillet but make sure that you leave enough space in between each roll. Cook them for 2-3 minutes per side or until they have the deep, golden brown hue.

Step 12:

  • Put the finished egg rolls over paper towels so the towels can seep the extra oil. Serve with your favorite sauce but they can also work with sweet and sour, spicy mustard, soy-ginger and teriyaki sauce.



Reduce the amount of cilantro and maybe reduce the ginger. This would be perfect for leftover turkey.
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Serving: 100g | Calories: 196.5kcal | Carbohydrates: 29g | Protein: 10g | Cholesterol: 14mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternative Preparation Method: Baked Vegetable Egg Rolls

Vegetable Egg Rolls
Rolling perfection – crafting vegetable egg rolls like a pro


  • 1 pack of egg roll wrappers
  • 3 cups of mixed vegetables (cabbage, carrots, bell peppers, bean sprouts, etc.), thinly sliced
  • 1 tablespoon of vegetable oil
  • 2 cloves of garlic, minced
  • 1 tablespoon of soy sauce
  • 1 teaspoon of sesame oil
  • Salt and pepper to taste
  • Cooking spray


  1. Prepare the Filling:
    • In a large skillet, heat the vegetable oil over medium-high heat.
    • Add the minced garlic and sauté for about 30 seconds until fragrant.
    • Toss in the mixed vegetables and stir-fry for 3-4 minutes until they start to soften.
    • Drizzle with soy sauce and sesame oil, and season with salt and pepper. Stir to combine.
    • Remove the skillet from heat and let the filling cool down.
  2. Assemble the Egg Rolls:
    • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
    • Take an egg roll wrapper and place it on a clean, dry surface in a diamond shape, with one point facing you.
    • Spoon a generous portion of the vegetable filling onto the center of the wrapper.
    • Fold the bottom point over the filling, tuck in the sides, and roll it up tightly into a cigar shape. Dab a bit of water on the top point and seal the egg roll.
  3. Bake the Egg Rolls:
    • Place the assembled egg rolls on the prepared baking sheet.
    • Lightly spray the tops of the egg rolls with cooking spray. This will help them turn golden and crispy in the oven.
    • Bake for 12-15 minutes, or until the egg rolls are crispy and golden.
  4. Serve and Enjoy:
    • Let the baked egg rolls cool for a few minutes before serving.
    • Serve with your favorite dipping sauce, such as sweet and sour sauce, soy sauce, or even a spicy chili sauce.

Tips for making Vegetable Egg Rolls

Vegetable Egg Rolls
Dipping delights – enjoying egg rolls with sweet and sour sauce

Cooking Tips

  • Prep Your Veggies Well: The key to great egg rolls is finely chopped or julienned veggies. Ensure uniform sizes for even cooking and easy rolling.
  • Don’t Overfill: While it’s tempting to stuff as much filling as possible, overfilling can cause your egg rolls to burst during frying. A couple of tablespoons of filling per roll is usually sufficient.
  • Seal Securely: When rolling, make sure to seal the edges well with a dab of water to prevent oil from seeping into the rolls.
  • Oil Temperature: If you’re frying, maintain a consistent oil temperature. Too hot, and the rolls will brown too quickly; too cold, and they’ll absorb too much oil. Aim for 350-375°F (175-190°C).
  • Fry in Batches: Overcrowding the fryer can lead to uneven cooking. Fry your egg rolls in small batches for the best results.
  • Drain Excess Oil: After frying, place your egg rolls on paper towels to remove any excess oil. This keeps them crispy.

Serving Suggestions

  • Dipping Sauces: Serve your egg rolls with an array of dipping sauces such as sweet and sour sauce, plum sauce, or a classic soy sauce with minced garlic and chili for some heat.
  • Side of Fried Rice: Pair your egg rolls with a side of vegetable or shrimp fried rice for a complete and satisfying meal.
  • Asian Slaw: A fresh and tangy Asian slaw with a sesame ginger dressing complements the flavors and adds a refreshing element.
  • Garnish with Herbs: Top your egg rolls with fresh cilantro, Thai basil, or mint leaves to enhance the taste and add a burst of color.
  • Rice Noodles: Serve alongside vermicelli rice noodles for a light and healthy option. Toss them in a little sesame oil and soy sauce for extra flavor.
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Frequently Asked Questions about Vegetable Egg Roll

Vegetable Egg Rolls
The perfect pair – vegetable egg rolls and dipping sauces
  • Can I freeze uncooked egg rolls for later? Yes, you can! Arrange the uncooked egg rolls on a baking sheet, making sure they don’t touch. Pop them in the freezer until they’re firm, then transfer them to an airtight container or freezer bag. When you’re ready to enjoy, you can fry or bake them from frozen.
  • Can I make the filling in advance? Absolutely. The filling can be prepared a day or two ahead and refrigerated until you’re ready to roll and cook the egg rolls. Just make sure it’s completely cooled before refrigerating.
  • My egg rolls turned out greasy. What did I do wrong? Excess grease is often due to not draining the cooked egg rolls on paper towels after frying. Additionally, make sure the oil temperature is consistent and that the rolls are not overcrowded in the pot.
  • Can I use store-bought wrappers instead of making them from scratch? Certainly. While homemade wrappers have their charm, store-bought egg roll wrappers work perfectly well and save you time.
  • How do I reheat leftover egg rolls without losing their crispiness? To reheat egg rolls and maintain their crispiness, use an oven or toaster oven. Preheat to 350°F (175°C) and bake for 10-12 minutes. This will bring back the delightful crunch.

Explore the art of making crispy Vegetable Egg Rolls at home. Our easy-to-follow recipe will have you rolling like a pro. Elevate your appetizer game today!

Experience the culinary brilliance of Chef John at Food And Meal Restaurant. With over 20 years of global expertise, My innovative creations and unwavering dedication to cooking have earned me a well-deserved reputation. My passion for gastronomy is showcased in every dish, combining fresh, local ingredients with harmonious flavors and captivating presentations. My ability to tell a story through my food reflects my profound understanding of culture and emotion.

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