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Veggie Egg Roll Recipe – Easy Appetizer Ideas

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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 teaspoonssesame oil
  • 2(16 oz) bags coleslaw mix (shredded cabbage and carrots)
  • 1 tablespoonsoy sauce
  • 1 tablespoonseasoned rice vinegar (or distilled white vinegar)
  • 1 teaspoongarlic powder
  • 1 teaspoonginger powder
  • 1green onion, chopped
  • 1lb egg roll wrappers
  • 1 cupwater (for sealing wrappers)
  • 2–3cups vegetable oil (for frying)

Instructions

  1. Heat sesame oil in a large skillet over medium heat.
  2. Add coleslaw mix, soy sauce, vinegar, garlic powder, ginger powder, and green onion.
  3. Sauté for 5–8 minutes until cabbage is tender but still slightly crisp.
  4. Lay out an egg roll wrapper and place about 1/3 cup of the filling in the center.
  5. Brush the edges of the wrapper with water.
  6. Fold and roll the wrapper tightly like a burrito to seal.
  7. Repeat with the remaining wrappers and filling.
  8. Heat vegetable oil in a deep skillet or Dutch oven to 350°F.
  9. Fry 4–6 egg rolls at a time for 5–8 minutes, turning occasionally, until golden brown.
  10. 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.

Nutrition

Find it online: https://www.delicetreats.com/veggie-egg-roll-recipe-easy-appetizer-ideas/