Vegetable egg rolls are a timeless Asian appetizer loved for their crunchy exterior and flavorful vegetable filling. This recipe features fresh cabbage, carrots, and bell peppers, wrapped in crispy egg roll wrappers and paired with a savory soy dipping sauce.

They are perfect for parties, snacks, or light meals, offering a balance of textures and flavors — the crispiness of the wrapper complements the tender, savory vegetables inside. Making them at home ensures fresh ingredients, vibrant flavors, and control over the cooking method, whether baked or fried.

Why I Love This Recipe

I love this recipe because it’s crispy on the outside, fresh and savory on the inside. Making egg rolls at home allows me to customize the filling with seasonal vegetables, control the oil for frying or baking, and pair them with a dipping sauce that perfectly complements their flavor.

They’re also fun to assemble and perfect for entertaining friends and family.

Why It’s a Must-Try Dish

• Fresh, vegetable-packed filling
• Golden, crispy wrapper
• Savory soy dipping sauce enhances every bite
• Quick and simple to prepare
• Versatile appetizer for any occasion

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 15–20 minutes
• Total Time: 35–40 minutes
• Servings: 4–6 (8–12 egg rolls depending on size)
• Calories: ~210 kcal per serving
• Course: Appetizer / Snack
• Cuisine: Asian

Ingredients

For the Egg Rolls:

• 8–12 egg roll wrappers
• 1 cup cabbage, shredded
• 1/2 cup carrots, julienned
• 1/2 cup bell pepper, thinly sliced
• 1/4 cup bean sprouts
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 2 tablespoons vegetable oil (for frying or brushing if baking)

For the Soy Dipping Sauce:

• 1/4 cup soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon honey or sugar
• 1/2 teaspoon chili flakes (optional)
• 1 teaspoon chopped green onion (optional garnish)

Cooking Directions

Step 1: Prepare the Filling

• Heat 1 teaspoon of vegetable oil in a skillet over medium heat.
• Sauté garlic and ginger for about 30 seconds until fragrant.
• Add cabbage, carrots, bell pepper, bean sprouts, and green onions.
• Stir-fry for 3–5 minutes until vegetables are slightly softened but still crisp.
• Add soy sauce, sesame oil, salt, and pepper. Mix well and remove from heat.
• Let the filling cool slightly.

Step 2: Assemble the Egg Rolls

• Place a wrapper on a flat surface with one corner pointing toward you.
• Spoon 2 tablespoons of filling near the corner closest to you.
• Fold the corner over the filling, fold in the sides, and roll tightly.
• Use a little water to seal the edge.

Step 3: Cook the Egg Rolls

Option 1: Baking (Healthier)

• Preheat oven to 400°F (200°C).
• Place rolls on a parchment-lined baking sheet and brush lightly with vegetable oil.
• Bake for 15–20 minutes, turning halfway through, until golden and crispy.

Option 2: Frying (Traditional)

• Heat 1–2 inches of vegetable oil in a skillet over medium heat.
• Fry rolls in batches for 2–3 minutes per side until golden brown.
• Drain on paper towels.

Step 4: Prepare the Soy Dipping Sauce

• Mix soy sauce, rice vinegar, sesame oil, honey, and chili flakes in a small bowl.
• Garnish with chopped green onion if desired.

Step-by-Step Summary

1. Stir-fry vegetables with garlic, ginger, soy sauce, and sesame oil.
2. Cool filling slightly.
3. Fill wrappers and roll tightly, sealing edges with water.
4. Bake or fry until crispy and golden.
5. Serve with soy dipping sauce.

How to Serve

• Serve hot with soy dipping sauce.
• Garnish with sesame seeds or green onions.
• Pair with steamed rice or a light soup for a full meal.

Recipe Tips

• Avoid overfilling the wrappers to prevent tearing.
• Let filling cool slightly to avoid soggy rolls.
• Brush lightly with oil when baking for extra crispiness.
• Serve immediately after cooking for best texture.

Variations

1. Vegan Option: Stick with vegetables and sesame oil; ensure wrappers are vegan.
2. Add Protein: Include tofu, cooked shrimp, or shredded chicken.
3. Spicy Kick: Mix Sriracha or chili paste into the vegetable filling.
4. Noodle Filling: Add cooked rice noodles for more texture.
5. Gluten-Free: Use gluten-free wrappers and tamari instead of soy sauce.

Freezing and Storage

Refrigeration

• Store cooked egg rolls in an airtight container for 2–3 days.

Freezing

• Freeze uncooked rolls on a tray for 1 hour, then transfer to a freezer bag for up to 3 months.
• Bake or fry directly from frozen, adding a few extra minutes to cooking time.

Special Equipment Needed

• Skillet or wok
• Baking sheet and parchment paper
• Spatula or tongs
• Small mixing bowl
• Knife and cutting board

FAQ

Q: Can I make these ahead of time?
A: Yes, assemble and freeze before cooking.

Q: Can I use pre-shredded vegetables?
A: Yes, but ensure they are well-drained to prevent soggy rolls.

Q: Can I bake instead of fry?
A: Absolutely — brushing with oil ensures a crispy texture.

Q: How can I keep them crispy after baking?
A: Serve immediately or reheat in an oven or air fryer instead of a microwave.

Q: Can I make the soy sauce from scratch?
A: Yes, adjust soy, vinegar, sesame oil, and sweetener to taste.

Conclusion

Vegetable Egg Rolls with Soy Dipping Sauce are crispy, flavorful, and perfect for any occasion. Fresh vegetables wrapped in a golden shell with a savory dipping sauce make them irresistible. Baked or fried, these egg rolls are ideal for snacks, appetizers, or party platters, delivering a delightful balance of texture, flavor, and freshness in every bite.