Veggie Egg Roll Recipe
If you’ve been craving a crunchy, flavor-packed appetizer that’s lighter than takeout but just as satisfying, this Veggie Egg Roll Recipe is about to become your new favorite snack, party bite, or “hey, I deserve this” treat.
This veggie egg roll recipe is a homemade, healthier twist on classic Chinese restaurant egg rolls—full of cabbage, carrots, and other colorful veggies, with a shatteringly crispy wrapper whether you bake or fry them. I’m a 50-year-old mom who’s cooked through more busy weeknights and potlucks than I can count, and I can tell you: having a reliable vegetarian egg roll in your back pocket is a little bit of kitchen magic.
What Makes This Veggie Egg Roll Recipe Special
Let me explain what you’re getting here besides a very tasty plate of vegetable egg rolls.
These are Chinese-style veggie egg rolls, rolled up with a simple cabbage and carrot filling (plus a few extra vegetables for flavor and crunch), and you can make them as a fried veggie egg roll or a baked veggie egg roll—your choice. They’re meatless, easy to customize, and honestly kinder to your wallet than ordering a big batch from your local restaurant.
I usually serve these as an Asian appetizer recipe when friends come over for movie night, or as a party snack recipe alongside some edamame, a big salad, and maybe a stir-fry. But I also love them for quick lunches: I reheat a couple in the air fryer, add some sliced cucumbers and a little peanut sauce, and lunch is handled.
What makes this healthy egg roll recipe feel special?
- It uses a big panful of veggies, lightly sautéed, not deep-fried to death.
- You control the oil, the salt, and the dipping sauces.
- There’s an easy vegan egg roll option if you use vegan wrappers.
- You can prep the filling ahead, roll later, and bake or fry right before serving.
It’s a homemade egg roll that feels restaurant-quality but doesn’t require a culinary degree—or a huge mess in the kitchen.
Why You’ll Love This Recipe
- Crispy outside, juicy inside – You get that crunchy golden wrapper with a tender, flavorful veggie filling that never tastes soggy or bland.
- Healthier than takeout – This veggie egg roll recipe lets you bake or lightly fry, so you use less oil and load up on veggies.
- Customizable and meatless – It’s a true meatless egg roll, easy to make vegetarian or fully vegan with one simple swap.
- Party-perfect finger food – These reheat well and hold their crunch, so they’re ideal for game day, potlucks, or holiday appetizers.
- Freezer-friendly – Make a double batch and freeze; you’ll have a stash of homemade egg rolls ready for those “don’t feel like cooking” nights.
- Budget-conscious – Simple pantry ingredients like cabbage, carrots, and soy sauce come together to taste like something from your favorite restaurant.
- Kid- and adult-approved – Mild enough for picky eaters, but with enough flavor to keep grown-ups happy (you can always kick up the heat).
- Works in oven, air fryer, or skillet – One recipe, multiple cooking methods, so use whatever you’re comfortable with.
Ingredients
Here’s everything you’ll need to make this veggie egg roll recipe at home. I’ve added a few little notes so you can tweak it to fit what’s in your fridge.
For the vegetable egg roll filling:
- 2 tablespoons neutral oil (canola, avocado, or vegetable oil work well)
- 3 cups green cabbage, finely shredded (about ½ small head; pre-shredded coleslaw mix is fine)
- 1 cup red cabbage, finely shredded (optional, but adds color and crunch)
- 1½ cups carrots, shredded (about 3–4 medium carrots or a bag of matchstick carrots)
- 1 cup bean sprouts (fresh if possible; canned, well-drained, also works)
- 1 cup shiitake or cremini mushrooms, finely chopped (adds a “meaty” texture)
- ¾ cup green onions, thinly sliced (white and green parts)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or very finely minced
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar (unseasoned)
- 1 teaspoon toasted sesame oil (for that signature nutty aroma)
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ½–1 teaspoon crushed red pepper flakes or chili garlic sauce (optional, for heat)
- 1½ tablespoons cornstarch (helps absorb moisture so the filling stays less soggy)
For assembling the vegetarian egg rolls:
- 20–24 egg roll wrappers (square, usually found in the refrigerated section near tofu; choose vegan wrappers if making a vegan egg roll)
- 1 egg, beaten with 1 tablespoon water (for sealing; use a cornstarch slurry for a vegan version)
- Oil for frying (if frying; about 3–4 cups vegetable or peanut oil, enough for 2–3 inches in a heavy pot)
For baked veggie egg rolls or air fryer version:
- 2–3 tablespoons neutral oil (for brushing or spraying)
- Optional: a sprinkle of flaky salt right after baking for an extra pop of flavor
Serving & dipping sauces (mix and match):
- Sweet chili sauce
- Soy sauce or tamari
- Hoisin sauce
- Sriracha or chili crisp
- A quick dipping mix: 3 tablespoons soy sauce + 1 tablespoon rice vinegar + 1 teaspoon sesame oil + a pinch of sugar + sliced green onion
Ingredient Tips
- Use whole heads of cabbage if you want to save money; use a coleslaw mix if you want to save time.
- Fresh ginger makes a big difference; if you must, use ½ teaspoon ground ginger, but fresh is better.
- If you’re sensitive to sodium, use low-sodium soy sauce and taste your filling before adding extra salt.
- Mushrooms are technically optional—skip them if your crew doesn’t love mushrooms, but they do give that “almost meaty” chew that makes a vegetarian egg roll taste extra satisfying.
Directions
You know what? Once you’ve made these veggie egg rolls once, you’ll basically be able to do it on autopilot. Let’s walk through it step by step.
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Prep your vegetables
Shred the cabbage and carrots, slice the green onions, and chop the mushrooms. You want everything fairly fine—think “slaw” size rather than chunky—so the filling cooks quickly and rolls easily. -
Cook the aromatics
In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the garlic and ginger and cook for about 30 seconds, stirring constantly, just until fragrant. Don’t walk away here—they burn quickly. -
Stir-fry the cabbage and carrots
Add the green cabbage, red cabbage, and carrots to the pan. Toss well and cook for 3–4 minutes until the veggies start to soften but still have a bit of crunch. You want them slightly tender, not mushy. -
Add mushrooms, sprouts, and green onions
Stir in the mushrooms, bean sprouts, and green onions. Cook another 3–4 minutes, stirring often, until the mushrooms release their moisture and most of that moisture cooks off. If the pan looks watery, keep going—you want it fairly dry before you add seasonings. -
Season the filling
Pour in the soy sauce, rice vinegar, sesame oil, salt, pepper, and crushed red pepper flakes or chili garlic sauce (if using). Cook 1–2 minutes more, stirring to coat the veggies. Taste and adjust seasoning—add a pinch more salt or soy if needed. -
Thicken and cool the filling
Sprinkle the cornstarch evenly over the veggie mixture and stir it in well. Cook for another 1–2 minutes; the cornstarch will help absorb liquid and slightly thicken things. Then transfer the filling to a large bowl and let it cool to room temperature. (Warm is okay, but not hot—hot filling can tear the wrappers.) -
Set up your rolling station
Place a clean cutting board in front of you. Lay out your egg roll wrappers, a small bowl with the beaten egg (or cornstarch slurry for vegan: 1 tablespoon cornstarch + 2 tablespoons water), and the cooled cabbage carrot filling. Keep a slightly damp kitchen towel over the wrappers so they don’t dry out. -
Fill and roll the egg rolls
Place one wrapper on the board, corner facing you so it looks like a diamond. Add about 2 tablespoons of filling slightly below the center—enough to be generous but still easy to roll.- Fold the bottom corner up and over the filling.
- Fold in the left and right corners toward the center (like a little envelope).
- Brush the top corner lightly with the egg wash or slurry.
- Roll tightly toward the top corner, pressing gently to seal.
Set the rolled egg roll seam-side down on a tray and repeat with remaining wrappers and filling.
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For fried veggie egg rolls
In a heavy-bottomed pot or deep skillet, heat 2–3 inches of oil to 350°F (use a thermometer if you have one; it’s worth it).- Fry 3–5 egg rolls at a time, being careful not to crowd the pan.
- Cook about 3–4 minutes, turning occasionally, until they’re golden brown and crispy.
- Transfer to a wire rack set over a sheet pan or to a paper towel–lined plate to drain.
If the egg rolls brown too fast, lower the heat a bit. If they’re pale and taking a long time, the oil might not be hot enough.
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For baked veggie egg rolls
Preheat your oven to 400°F (200°C). Place egg rolls seam-side down on a parchment-lined baking sheet.- Brush or spray them lightly with oil on all sides.
- Bake for 12–15 minutes, turning once halfway through, until crisp and golden.
For extra color, you can broil for 1–2 minutes at the end—watch closely.
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For air fryer veggie egg rolls
Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with oil and arrange them in a single layer (don’t stack or crowd).- Air fry for 8–10 minutes, turning halfway, until golden and crunchy.
Every air fryer runs a little differently, so check around the 7-minute mark.
- Air fry for 8–10 minutes, turning halfway, until golden and crunchy.
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Serve hot with your favorite sauces
Let the egg rolls cool for a few minutes (the steam inside is very hot), then serve warm with sweet chili sauce, soy sauce, or your favorite dipping combo.
Servings & Timing
- Yield: About 20–24 veggie egg rolls, depending on how generously you fill them
- Prep Time: 25–30 minutes (includes chopping and mixing)
- Cook Time: 15–20 minutes (depending on chosen method and batch size)
- Total Time: About 45–55 minutes from start to finish
If you prep the cabbage carrot filling ahead of time, rolling and cooking the next day is much quicker—more like 25 minutes total.
Fun Variations to Try
- Spicy Kimchi Veggie Egg Roll – Add ½–¾ cup chopped kimchi and reduce the soy sauce slightly for a tangy, spicy kick.
- Glass Noodle Vegetable Egg Roll – Stir in 1 cup cooked and chopped glass noodles (bean thread noodles) to the filling for extra texture.
- Tofu-Packed Vegetarian Egg Roll – Add 1 cup finely crumbled extra-firm tofu to the pan with the mushrooms for more protein.
- Vegan Egg Roll Option – Use vegan egg roll wrappers and seal with a cornstarch slurry, then bake or air fry instead of using egg wash.
- Peanut & Lime Flavor Twist – Stir 2 tablespoons peanut butter and 1 tablespoon lime juice into your dipping sauce for a satay-style flavor.
- Sesame-Garlic Baked Veggie Egg Roll – Sprinkle the tops with sesame seeds before baking and bump up the garlic in the filling for extra aroma.
Storage & Reheating
One of my favorite things about this recipe is how well it works for make-ahead snacks and meal prep.
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Fridge (cooked egg rolls):
Store cooled egg rolls in an airtight container lined with a paper towel for up to 3–4 days in the refrigerator. -
Freezer (uncooked egg rolls):
Place rolled, uncooked egg rolls on a parchment-lined sheet pan and freeze until solid, then transfer to a freezer bag. They keep well for 2–3 months. Cook from frozen—just add a few extra minutes to baking, air frying, or frying time. -
Freezer (cooked egg rolls):
Cool completely, then freeze in a single layer before transferring to a bag or container. Reheat from frozen. -
Reheating:
- Air fryer: 350°F for 5–7 minutes (best texture).
- Oven: 375°F for 8–10 minutes, flipping once.
- Skillet: Pan-sear in a little oil over medium heat until re-crisped.
The microwave works in a pinch, but the wrapper won’t stay crispy—it’ll be soft and chewy.
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Make-ahead filling:
The filling can be made 1–2 days in advance and kept in the fridge. Let it come closer to room temperature before rolling, and stir it well so any liquid is evenly distributed.
Notes from My Kitchen to Yours
- Keep the filling fairly dry. If it looks soupy in the pan, cook it another few minutes. A drier filling is the secret to a truly crispy egg roll that doesn’t split open.
- Roll tightly, but not so tight that the wrapper tears. It’s a bit like rolling a burrito—you’ll get a feel for it after a couple.
- Test roll: Make one egg roll and cook it first to check seasoning and texture. If you want more salt, heat, or crunch, fix the filling before you roll the rest.
- Don’t skip the cornstarch. That tiny bit makes a big difference; it holds the cabbage carrot filling together and helps control moisture.
- Work in small batches while frying. Too many egg rolls at once will drop the oil temperature and give you greasy results.
- Serving idea: For a party platter, slice some of the egg rolls in half on a diagonal. It shows off the colorful vegetable egg roll filling and makes them easier to grab and dip.
FAQs
1. Can I make this veggie egg roll recipe completely vegan?
Yes—use vegan egg roll wrappers (check the label) and seal the wrappers with a cornstarch slurry instead of egg wash, then bake or air fry.
2. Are egg roll wrappers the same as spring roll wrappers?
No, egg roll wrappers are thicker and made with wheat flour, while many spring roll wrappers are thinner and sometimes made with rice flour; for this recipe, use egg roll wrappers for the right texture.
3. How do I keep my egg rolls from getting soggy?
Make sure the filling is cooked until most of the moisture evaporates, use cornstarch in the filling, and cool the cooked egg rolls on a wire rack, not a flat plate where steam collects.
4. Can I use coleslaw mix instead of shredding cabbage and carrots?
Absolutely—about 4 cups of coleslaw mix works great and saves time; you may want to chop it a bit more if the pieces are large.
5. Is this recipe gluten-free?
Not as written, since traditional egg roll wrappers and soy sauce contain gluten; to make it gluten-free, use gluten-free wrappers and tamari instead of soy sauce.
6. Can I bake these instead of frying and still get them crispy?
Yes; brushing or spraying the egg rolls lightly with oil before baking at 400°F helps them crisp up nicely, especially if you flip them halfway through.
7. How do I know when the oil is hot enough for frying?
Use a thermometer and aim for 350°F, or test with a small scrap of wrapper—if it sizzles gently and rises to the top, the oil is ready.
8. Can I add other vegetables?
Definitely; bell peppers, finely chopped broccoli, snap peas, or even finely shredded kale can all be mixed in—just keep the overall volume of filling about the same.
Conclusion
This veggie egg roll recipe checks all the boxes: it’s crispy, colorful, loaded with vegetables, and flexible enough to fit different diets and cooking methods. Whether you go for baked veggie egg rolls, fried veggie egg rolls, or the trusty air fryer, you’ll end up with a tray of homemade egg rolls that taste like they came from your favorite spot—but fresher and a bit kinder to your body.
If you try this vegetarian egg roll recipe, let me know how it goes—leave a comment, share your own twists, or tell me which dipping sauce your family loves most. And if you’re in a snacking mood, you might also enjoy exploring other Asian appetizer recipes like scallion pancakes, potstickers, or sesame noodles next.
Veggie Egg Roll Recipe
Ingredients
- 2 tablespoons neutral oil such as canola, avocado, or vegetable oil, for sautéing
- 3 cups green cabbage finely shredded (about 1/2 small head; pre-shredded coleslaw mix is fine)
- 1 cup red cabbage finely shredded (optional, for color and crunch)
- 1 1/2 cups carrots shredded (about 3–4 medium carrots or use matchstick carrots)
- 1 cup bean sprouts fresh preferred; canned well-drained also works
- 1 cup shiitake or cremini mushrooms finely chopped
- 3/4 cup green onions thinly sliced, white and green parts
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated or very finely minced
- 3 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar unseasoned
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 1/2-1 teaspoon crushed red pepper flakes or chili garlic sauce optional, for heat
- 1 1/2 tablespoons cornstarch for thickening the filling
- 20-24 egg roll wrappers square; use vegan wrappers if making a vegan version
- 1 egg beaten with 1 tablespoon water, for sealing (use cornstarch slurry for vegan)
- oil for frying about 3–4 cups neutral oil, enough for 2–3 inches in a heavy pot, if frying
- 2-3 tablespoons neutral oil for brushing or spraying if baking or air frying
- flaky salt optional, a light sprinkle after baking
- sweet chili sauce for serving
- soy sauce or tamari for serving
- hoisin sauce for serving
- sriracha or chili crisp for serving
- 3 tablespoons soy sauce for optional quick dipping sauce
- 1 tablespoon rice vinegar for optional quick dipping sauce
- 1 teaspoon sesame oil for optional quick dipping sauce
- 1 pinch sugar for optional quick dipping sauce
- sliced green onion for optional quick dipping sauce
Instructions
- Shred the green and red cabbage and carrots, slice the green onions, mince the garlic and ginger, and finely chop the mushrooms. Aim for small, slaw-like pieces so the filling cooks quickly and rolls easily.3 cups green cabbage, 1 cup red cabbage, 1 1/2 cups carrots, 1 cup shiitake or cremini mushrooms, 3/4 cup green onions, 2 cloves garlic, 1 tablespoon fresh ginger
- In a large skillet or wok, heat 2 tablespoons neutral oil over medium-high heat. Add the garlic and ginger and cook, stirring constantly, for about 30 seconds until fragrant, being careful not to burn.2 tablespoons neutral oil, 2 cloves garlic, 1 tablespoon fresh ginger
- Add the green cabbage, red cabbage, and carrots to the pan. Toss well and cook for 3–4 minutes until the vegetables start to soften but still retain some crunch.3 cups green cabbage, 1 cup red cabbage, 1 1/2 cups carrots
- Stir in the mushrooms, bean sprouts, and green onions. Cook for another 3–4 minutes, stirring often, until the mushrooms release their moisture and most of the liquid cooks off. If the pan looks watery, continue cooking until it looks fairly dry.1 cup bean sprouts, 1 cup shiitake or cremini mushrooms, 3/4 cup green onions
- Add the soy sauce, rice vinegar, toasted sesame oil, kosher salt, black pepper, and crushed red pepper flakes or chili garlic sauce (if using). Cook for 1–2 minutes, stirring to coat the vegetables. Taste and adjust seasoning with a bit more salt or soy sauce if needed.3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2-1 teaspoon crushed red pepper flakes or chili garlic sauce
- Sprinkle the cornstarch evenly over the vegetable mixture and stir it in well. Cook for another 1–2 minutes so the cornstarch can absorb excess moisture and slightly thicken the filling. Transfer the mixture to a large bowl and let it cool to room temperature; warm is okay, but not hot, so it doesn’t tear the wrappers.1 1/2 tablespoons cornstarch
- Place a clean cutting board in front of you. Arrange the egg roll wrappers, the cooled filling, and a small bowl with beaten egg (or a vegan cornstarch slurry, 1 tablespoon cornstarch mixed with 2 tablespoons water). Keep unused wrappers covered with a slightly damp towel so they don’t dry out.20-24 egg roll wrappers, 1 egg, 1 1/2 tablespoons cornstarch
- Place one egg roll wrapper on the board with a corner facing you (like a diamond). Spoon about 2 tablespoons of filling slightly below the center. Fold the bottom corner up over the filling, then fold in the left and right corners toward the center. Brush the top corner lightly with egg wash or slurry, then roll tightly toward the top corner, pressing gently to seal. Place the rolled egg roll seam-side down on a tray. Repeat with remaining wrappers and filling.20-24 egg roll wrappers, 1 egg
- To fry, heat 2–3 inches of neutral oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Fry 3–5 egg rolls at a time without crowding the pan for about 3–4 minutes, turning occasionally, until golden brown and crispy. Transfer to a wire rack set over a baking sheet or to a paper towel–lined plate to drain. Adjust heat if they brown too quickly or too slowly.oil for frying
- To bake, preheat the oven to 400°F (200°C). Arrange egg rolls seam-side down on a parchment-lined baking sheet. Lightly brush or spray all sides with neutral oil. Bake for 12–15 minutes, turning once halfway through, until crisp and golden. For extra color, broil for 1–2 minutes at the end, watching closely. Sprinkle with flaky salt if desired.2-3 tablespoons neutral oil, flaky salt
- To air fry, preheat the air fryer to 375°F (190°C). Lightly brush or spray egg rolls with neutral oil and place in a single layer in the basket, leaving space between them. Air fry for 8–10 minutes, turning halfway through, until golden and crunchy. Check around the 7-minute mark and adjust time as needed for your air fryer.2-3 tablespoons neutral oil
- For a quick dipping sauce, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, a pinch of sugar, and some sliced green onion in a small bowl.3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 pinch sugar, sliced green onion
- Let the egg rolls cool for a few minutes, as the filling will be very hot. Serve warm with sweet chili sauce, soy sauce or tamari, hoisin, sriracha or chili crisp, or the quick dipping sauce.sweet chili sauce, soy sauce or tamari, hoisin sauce, sriracha or chili crisp
