Vegetable Egg Rolls

We love making healthy Asian-inspired takeout at home, but there is always one thing missing - egg rolls! That's why I have started making these easy homemade vegetarian egg rolls at home.

Not only do they taste delicious, but they are packed with vegetables. You can make them with any vegetable combination you like, but we are partial to traditional veggies like cabbage, carrots, mushrooms, and onion.

The other great thing about these homemade egg rolls is that they are easy to customize. You can add ground turkey, chicken, or pork to these egg rolls if you want some protein. Change up the vegetables depending on what you have at home. Try out different dipping sauces like this easy peanut sauce or homemade teriyaki sauce.

Love healthier takes on Asian-style takeout? Try these too: Baked Egg Rolls, Cauliflower Fried Rice, or Stir-Fried Vegetables!

Before You Get Started

Here are a few handy tips for rolling success:

• Chop small and even: Small pieces cook faster and make the rolls easier to wrap.
• Don't overfill: Stick to about 1/4 cup of filling per roll to avoid splitting.
• Dip it: With sweet chili sauce or soy sauce for serving.

What is the difference between an egg roll and a spring roll?

Egg rolls come from China and are normally fried. They are made with a thicker wrapper that is made with eggs and flour. Traditionally, they are filled with vegetables and ground meat. Spring rolls are traditionally made in Vietnam and can be either fried or served fresh. They are served with all types of fillings but normally feature things like cabbage, fresh herbs, bean sprouts, carrots, shrimp, tofu, and ground pork.

How to Wrap Homemade Egg Rolls

Rolling an egg roll can feel like an intimidating step, but it is actually really easy, and anyone can do it at home in their kitchen.

1. Before you start, make sure that you drain away any extra moisture in the filling. A wet filling will lead to soggy egg rolls. It also works best if the filling is cooled.
2. Lay out the egg roll with a corner pointed toward you and add about 1/4 cup of filling in the center.
3. Lightly wet the edges of the egg roll wrapper with water using your finger. Just dab it in water and run it along the edges of the egg roll wrapper.
4. Fold the corner facing you over the filling. Then fold in the sides, wetting the edges with water if needed. Finally, roll it away from you to close the egg roll.

Cooking Methods: Bake, Fry, or Air Fryer

These vegetable egg rolls can be made baked in the oven, lightly fried in a skillet, or cooked in the air fryer.

• Oven Baked: Place the egg rolls in a single layer on a baking sheet sprayed with cooking spray. Bake for 12-15 minutes at 400 degrees, flipping after about 8 minutes.
• Pan Fried: For a pan, just add some canola or other high-temperature oil to the pan. Once it is nice and hot, add the egg rolls and let them cook on one side until nicely browned. Flip and cook on the other side.
• Air Fryer: To cook in the air fryer, spray the air fryer basket and egg rolls with cooking spray. Then cook for 6-8 minutes on each side at 350 degrees.

Variations and Swaps

Egg rolls are super customizable to what you’ve got on hand. Here are some easy swaps to make them your own:

• Add protein: Try crumbled tofu, cooked shrimp, or ground chicken for a heartier version.
• Make it spicy: Stir in some chili garlic sauce or sriracha to the filling.
• No oyster sauce? If you want to skip the oyster sauce, consider adding some garlic, ginger, or Chinese 5-spice to make sure the vegetables have flavor.
• Vegetables: Egg rolls almost always have shredded cabbage, carrots, and mushrooms. However, they can be made with any cooked vegetables you like. Consider adding green onions, Napa cabbage, different kinds of mushrooms, spinach, bean sprouts, or broccoli slaw.
• Egg roll wrappers: These wrappers can be found in the refrigerated section of the grocery store, usually near the tofu. Make sure to get larger egg roll wrappers and not wonton wrappers, which are smaller.
• Oil: I like to use sesame oil since it adds some flavor to the dish, but any oil will work. If you are pan-frying the egg rolls, use a high-temperature neutral oil like vegetable or avocado oil for frying.

How to Serve Homemade Egg Rolls

Eat them on their own with your favorite dipping sauce or pair them with these dishes!

• Takeout twist: Make a takeout-style dinner with some Healthy Chicken Fried Rice, Beef Stir Fry, Shrimp Stir Fry, or Easy Salmon Stir Fry! Or pair it with this Healthy Chicken Lo Mein or Spinach and Mushroom Lo Mein for a vegetarian version. You can also keep things simple with a side of Healthy Fried Rice!
• As a bowl: You could also skip the wrappers and make an Egg Roll Bowl or egg roll's cousin, fresh spring rolls.

Leftovers and Storage

Egg rolls are best eaten right when they are cooked since they will be nice and crunchy. If you need to store them, they can be refrigerated or frozen.

• Refrigerator: For refrigerating egg rolls, store them in an airtight container for 3-4 days.
• Freezer: To freeze cooked egg rolls, let them cool completely and then individually wrap them in plastic wrap so they don't stick together. To freeze uncooked egg rolls, do the same thing as the cooked egg rolls, just plan on a longer baking time.
• Reheat: For best crispiness, reheat in the oven or air fryer at 375°F for 5–8 minutes. You can also microwave, but they'll be softer. For frozen egg rolls, bake straight from frozen at 400°F for 20–25 minutes.