Description
Crispy, golden homemade egg rolls filled with a savory mix of cabbage, carrots, scallions, and seasoning. Perfectly crunchy on the outside and tender inside, these rolls make the ultimate appetizer or snack.
Ingredients
Scale
- 12 egg roll wrappers
- 3 cups green cabbage, finely shredded
- 1 cup carrots, julienned or shredded
- 3 scallions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Neutral oil for frying (enough to submerge egg rolls)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)
Instructions
- Heat 1 tablespoon of neutral oil in a skillet over medium heat.
- Sauté garlic and ginger until fragrant. Add cabbage, carrots, and scallions, and stir-fry for 3–4 minutes.
- Add soy sauce and sesame oil, then cook 1 minute more. Remove from heat and let filling cool completely.
- Prepare cornstarch slurry in a small bowl for sealing. Lay out egg roll wrappers like a diamond.
- Add 2–3 tablespoons of filling to each wrapper. Fold the bottom over, fold in sides, roll up, and seal top corner with slurry.
- Heat oil in a deep pan to 350°F. Fry rolls in batches until golden and crispy, about 3–5 minutes per batch.
- Drain on paper towels and let cool slightly. Serve hot with dipping sauce.
Notes
- Don’t overfill to avoid bursting during frying.
- Cover unused wrappers with a damp towel while working.
- Use a thermometer to maintain proper oil temperature.
- For a lighter version, bake at 425°F for 18–20 minutes or air fry at 390°F for 10–12 minutes.
Nutrition
- Serving Size: 2 egg rolls
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: homemade egg rolls, vegetarian egg rolls, crispy egg rolls, easy egg roll recipe, Asian appetizer