0 from 6 votes
Vegetable Egg Rolls
Vegetable Egg rolls are filled with colorful, crunchy flavorful veggies and fried till golden crispy brown. These are a homemade take on a classic take out favorite. Super easy and so delectable you'll never buy them again!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 8 servings
Calories: 119 kcal
Course:
Side Dish , Main Course , Appetizer , Dinner
Cuisine:
Asian , American , Asian-American Fusion
Ingredients
- vegetable oil for frying, about 1-2 cups
- 2 cups shredded purple cabbage about a quarter of a head
- 2 cups shredded green cabbage about a quarter of a head
- 4 ounces sliced mushrooms about 1 cup
- 1 cup sliced red bell pepper about 1 medium pepper
- 1 cup sliced green bell pepper about 1 medium pepper
- 1 cup shredded carrots abut 3 medium carrots
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 12-16 Egg roll wraps
- water for sealing the wrappers
Instructions
- Fill a 10 or 12-inch skillet with about ½ an inch of vegetable oil and heat over medium-high heat until it reaches 350 degrees Fahrenheit.
- Add 2 cups shredded purple cabbage, 2 cups shredded green cabbage, 4 ounces sliced mushrooms, 1 cup sliced red bell pepper, 1 cup sliced green bell pepper, 1 cup shredded carrots, 2 tablespoons soy sauce, and 1 tablespoon sesame oil together in a large bowl until all the vegetables are evenly coated.
- Lay 12-16 egg roll wraps in batches on a clean surface. Spoon ¼-⅓ cup of the vegetable mixture onto the middle of each wrapper. Start by folding up the bottom corner over the filling, then fold in the sides. Dip your fingers in a small bowl ofwater and brush them along the top edge of the wrapper (it should look like an open envelope), then roll the egg roll up snugly from the bottom, pressing along the top egg to seal it to the wrapper once it's all rolled up.
- Working in batches of 3-4 rolls at a time, fry them for 2-3 minutes, rotating the rolls as they cook until golden and crispy brown on all sides. Remove the rolls from the oil with a slotted spoon or tongs and lay them on a paper towel-lined plate or tray. Serve warm with your choice of dipping sauce.
Cup of Yum
Nutrition Information
Calories
119kcal
(6%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
2mg
(1%)
Sodium
422mg
(18%)
Potassium
244mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3015IU
(60%)
Vitamin C
35mg
(39%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 119
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 422mg | 18% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3015IU | 60% |
| Vitamin C | 35mg | 39% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.