What are the ingredients in a vegetable egg roll?

Shredded cabbage, carrots, soy sauce, garlic, ginger, and egg roll wrappers.

Are vegetable egg rolls healthy for you?

They can be! Try the air fryer or baked versions to cut down on oil.

What is egg roll filling made of?

Typically cabbage and carrots, but variations include mushrooms, sprouts, or tofu.

What is the difference between an egg roll and a vegetable roll?

Egg rolls are deep-fried with a wheat-based wrapper; vegetable rolls often refer to fresh rolls with rice paper.

What are the ingredients in a vegetable egg roll?

Vegetable egg rolls are typically made with shredded cabbage, carrots, green onions, soy sauce, and seasonings wrapped in an egg roll wrapper and cooked until crispy.

Are vegetable egg rolls healthy for you?

Yes, especially when air-fried or baked. Veggie egg rolls are lower in fat compared to meat-filled options and are packed with fiber and vitamins from fresh vegetables.

What is egg roll filling made of?

Egg roll filling typically includes a mix of shredded cabbage and carrots (often from coleslaw mix), soy sauce, garlic powder, ginger powder, and green onions.

What is the difference between an egg roll and a vegetable roll?

Egg rolls are usually fried and have a thicker wrapper, while vegetable rolls (like spring rolls) may use thinner rice paper and are often served fresh or lightly cooked.

Can I make veggie egg rolls ahead of time?

Yes, you can prepare and roll the egg rolls up to 1 day in advance. Store them in the fridge covered with a damp towel. Cook just before serving for the best texture.

How long do cooked veggie egg rolls last in the fridge?

Cooked veggie egg rolls can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat in an air fryer or oven to maintain crispiness.

Veggie Egg Roll Recipe – Easy Appetizer Ideas

Description

Crispy homemade veggie egg rolls filled with cabbage, carrots, garlic, and ginger. These flavorful rolls can be fried, baked, or air-fried for a healthier twist—perfect as appetizers or snacks.

Ingredients

Scale

2 teaspoons sesame oil
2 (16 oz) bags coleslaw mix (shredded cabbage and carrots)
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar (or distilled white vinegar)
1 teaspoon garlic powder
1 teaspoon ginger powder
1 green onion, chopped
1 lb egg roll wrappers
1 cup water (for sealing wrappers)
2–3 cups vegetable oil (for frying)

Instructions

Heat sesame oil in a large skillet over medium heat.
Add coleslaw mix, soy sauce, vinegar, garlic powder, ginger powder, and green onion.
Sauté for 5–8 minutes until cabbage is tender but still slightly crisp.
Lay out an egg roll wrapper and place about 1/3 cup of the filling in the center.
Brush the edges of the wrapper with water.
Fold and roll the wrapper tightly like a burrito to seal.
Repeat with the remaining wrappers and filling.
Heat vegetable oil in a deep skillet or Dutch oven to 350°F.
Fry 4–6 egg rolls at a time for 5–8 minutes, turning occasionally, until golden brown.
Transfer to a wire rack to cool before serving.

Notes

For a healthier version, bake or air fry the egg rolls instead of frying.
To freeze, arrange uncooked rolls in a single layer and place in a freezer-safe bag.
Do not overfill wrappers to prevent tearing during cooking.
Use gluten-free wrappers for a gluten-free option.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 roll
Calories: 180
Sugar: 1g
Sodium: 230mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg