vegetable egg rolls

Air Fryer Egg Rolls are an absolutely delicious appetizer or snack! Baked, not fried, this easy egg roll recipe is simple to make and cooks in only 9 minutes.

Air Fryer Egg Rolls {Easy Egg Roll Recipe}

egg roll wrappers

cabbage (shredded)

carrot

sesame oil

tsp ginger (grated)

tsp soy sauce

tsp black pepper

green onions (sliced)

olive oil

Preheat a frying pan for a few minutes over medium heat. Add the sesame oil, ginger, cabbage, and shredded carrot. Cook down for 2-3 minutes or until the cabbage has wilted. Add the green onions, soy sauce, and black pepper. Stir and remove from heat.

Assemble your egg rolls (see the detailed instructions in the post). Brush olive oil over the top of the egg rolls. Alternatively, you could use a Misto to spray olive oil, but I found that caused the egg roll wrappers to bubble up more when they were cooking.

Brush olive oil on the basket of your air fryer. Place the egg rolls in the basket, seam side down, without letting them touch each other.

Bake at 360 degrees F for 7 minutes. Flip and bake for an additional 2 minutes.

Air Fryer Egg Rolls

Heat a cast iron skillet over medium heat for about 5 minutes.  Then add enough avocado oil to cover the bottom of the skillet. Place the egg roll 'seam side' down in the oil.

Cook it until that side is crispy and brown, and then flip.  When finished cooking, place them on a plate lined with newspaper or paper towels to absorb the extra oil.

Egg Rolls in a Skillet

Place a baking rack on a foil-lined baking sheet. Liberally spray the rack with olive oil.

Put the egg rolls seam side down on the baking rack and brush olive oil over the top.

Bake at 325 F for 12 minutes, and flip. Bake for an addition 8-12 minutes or until the egg rolls are nice and crispy without being burned.

Baked Egg Rolls

Making egg rolls at home is easy, delicious and fun! Each serving is filled with a mixture of fresh vegetables like mushrooms, carrots, cabbage and bean sprouts for an irresistible vegetarian appetizer.

Chinese Egg Rolls

vegetable oil

shiitake mushrooms (⅛-inch thick slices)

carrots (⅛-inch thick slices)

napa cabbage (⅛-inch thick slices)

bean sprouts

garlic

ginger

onions

soy sauce

egg roll wrappers (Spring Home)

egg white (whisked)

peanut oil (or canola oil, enough for frying)

Heat a wok or large saute pan over medium-high heat.

Add 1 tablespoon vegetable oil. Once the oil is hot, add the mushrooms and saute for 1 minute.

Add the carrots and saute for 1 minute.

Add the cabbage and saute 1 minute.

Add the bean sprouts and green onions and saute 1 minute.

Add the garlic and ginger and saute 30 seconds.

Add the soy sauce and sesame oil, stir to combine with the vegetables. Cook 1 minute.

Transfer mixture to a sheet pan, spread into an even layer and cool in the refrigerator, about 15 minutes.

Place one wrapper down with a corner pointed towards you. Add 2 tablespoons filling to the lower third of the wrapper, making a 4-inch long even mound. Tightly roll from the bottom corner towards the top, until about halfway up.

Press on the edges of the filling to make sure it&#039;s packed and even.

Brush a small amount of egg whites on the left and right corners of the wrapper. Tightly fold the corners of the wrapper towards the center, so it looks like an opened envelope.

Brush the top corner of the wrapper with egg whites. Tightly roll until it&#039;s completely sealed. Each roll should be about 4 inches long and 1 inch wide.

Repeat process with the remaining egg rolls. Make sure to cover wrappers with a damp paper towel to keep from drying out.

In a large pot add enough peanut oil to fill 3-inches in depth. Heat oil over medium heat until it reaches 350°F (177°C), this temperature should be maintained throughout frying.

Add 2 egg rolls at a time, working in batches. Occasionally move them with a large metal spoon or wire spider so that they can be evenly cooked and crisp in texture, 2 to 3 minutes. If the oil gets too hot the egg rolls will cook in under a minute so keep an eye on the color and temperature.

Drain egg rolls on a paper towel lined sheet pan or cooling rack. Repeat with additional egg rolls. Serve immediately.

https://www.youtube.com/watch?v=gRNjgmhz-7I

Egg rolls are often store-bought or ordered at Chinese restaurants, but making this crispy appetizer at home is easy!
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✅ INGREDIENTS:
• 1 tablespoon vegetable oil
• 3 cups shiitake mushrooms
• 1 1/2 cup carrots
• 3 cups napa cabbage
• 1 1/2 cups bean sprouts
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/3 cup green onions
• 4 teaspoons soy sauce
• 1/2 teaspoon sesame oil
• 12 egg roll wrappers 
• 1 large egg white

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Crispy Chinese Egg Rolls

A popular appetizer made with marinated pork, onions, mushrooms, and noodles, wrapped in rice paper and fried until crispy. This version is more veggie-focused, featuring plenty of carrots and cabbage.

Carrot and Cabbage Egg Rolls (Chả Giò Chiên Cà Rốt Bắp Cải)

lb pork

mushrooms

oz dried bean thread vermicelli/cellophane noodles (~1 cup, rehydrate

green onions

onion

white sugar

black pepper

salt

oyster sauce

chicken bouillon powder

cabbage (thinly shred)

Menlo All Purpose Wrappers

egg egg

Vegetable oil

Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham)

Make the pork mixture

In a large bowl, combine ground pork, mushroom, bean thread noodles, green onions and yellow onion. Marinate mixture with sugar, black pepper, sesame oil, salt, oyster sauce and chicken bouillon powder. Set aside.

Blanch the vegetables

In a large skillet, bring 1/2 cup water to a boil. Add and cook for 30 seconds to 1 minute. Add cabbage and toss around until cabbage is limp and moisture has all evaporated. Drain excess water (if any) by pouring the carrot and cabbage through a colander. Add to the ground pork mixture.

Wrapping

Thaw out the egg roll wrappers if frozen. Separate into individual sheets by pulling them apart slowly. Lay the wrapper in a diamond shape in front of you. Fold the bottom corner of the wrapper up to the center of the wrapper. Add about 1/3 cup filling on the folded corner. Fold the two sides over then roll upward, neatly tucking everything in. Dab top corner with the beaten egg to seal.

Deep fry

In a wok or tall skillet, heat vegetable oil to 325°F. Fry in small batches for around 5 minutes until egg rolls are golden brown. Transfer to a wire rack to drain off excess oil.

Serve

You can enjoy the eggrolls by themselves or wrapped with lettuce and assorted Vietnamese herbs. Serve with Vietnamese fish sauce dipping sauce (Nuoc Mam Cham). Leftover uncooked egg rolls can be frozen and deep-fried straight from the freezer. Frozen egg rolls take about 10 minutes to cook.

https://www.youtube.com/watch?v=ZSJKTmM2vnc

#VietnameseFood #VietnameseCuisine #EggRolls

Vietnamese Egg Rolls are marinated ground pork rolled in wheat wrappers and deep-fried. It can be eaten as a main dish with a sweet and spicy dipping sauce (Nuoc Mam Cham) or as a component to a main dish like Vietnamese Grilled Pork with Vermicelli Noodles (Bun Thit Nuong). 

This recipe is more vegetable-based with lots of carrot and cabbage, along with a small amount of ground pork, minced wood ear mushroom, onions,  and thin cellophane noodles.

Carrot & Cabbage Egg Rolls (Cha Gio Carot Bap Cai)

Makes 40 egg rolls

INGREDIENTS

1 lb ground pork
1 cup dried wood ear mushrooms (rehydrate in water for 30 minutes or until soften then finely mince)
4 oz dried bean thread vermicelli/cellophane noodles (approximately 1 cup, rehydrate in water for 30 minutes or until soften then finely mince)
2 green onions (trim off ends and slice thinly)
1 small yellow onion (peel and finely dice)
1 teaspoon granulated white sugar
1/4 teaspoon black pepper
2 teaspoons sesame oil
1 teaspoon salt
3 tablespoons oyster sauce
1 teaspoon chicken bouillon powder
2 tablespoons vegetable oil
1 large carrot (peel and thinly shred)
1 small cabbage (thinly shred)
Menlo All-Purpose Wrappers or TYJ Spring Roll Pastry Wrappers
1 beaten egg yolk (to seal egg rolls)

Other Ingredients

Vegetable oil for frying
Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham)

INSTRUCTIONS

In a large bowl, combine ground pork, mushroom, bean thread noodles, green onions and yellow onion. Marinate mixture with sugar, black pepper, sesame oil, salt, oyster sauce and chicken bouillon powder. Set aside.

In a large skillet, heat up a small amount of water. Blanch carrots and cabbage until limp. Drain and add to the ground pork mixture.

Thaw out the egg roll wrappers if frozen. Separate into individual sheets by pulling them apart slowly. 

Lay the wrapper in a diamond shape in front of you. Fold the bottom corner of the wrapper up, to the center of the wrapper. Add about 1/3 cup filling on the folded corner. Fold the two sides over then roll upward, neatly tucking everything in. Dab top corner with the beaten egg to seal.

In a wok or tall skillet, heat vegetable oil to 325°F. Fry in small batches for around 5 minutes until egg rolls are golden brown. Transfer to a wire rack to drain off excess oil.

Serve immediately with Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham). 

You can eat the egg rolls by themselves or wrapped with lettuce and assorted Vietnamese herbs such as sorrel (rau chua), fish mint (diep ca), Vietnamese coriander (rau ram), and perilla (tia to). 

Leftover egg rolls can be frozen and deep-fried straight from the freezer. Frozen egg rolls take about 10 minutes to fry.

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Carrot & Cabbage Egg Rolls (Chả Giò Chiên Cà Rốt Bắp Cải)

Vegetable Egg Rolls are a welcome change over the usual egg rolls at your local Chinese takeout. These veggie egg rolls are the perfect appetizer for vegetarians and meat-eaters alike.

Vegetable Egg Rolls

mung bean glass noodles

peanut oil ((or vegetable oil,

garlic ((minced))

carrot ((140 grams, shredded))

red bell pepper ((140 grams, finely julienned))

savoy cabbage ((425 grams, shredded))

Taiwanese flat cabbage

Shaoxing wine

sugar

white pepper

five spice powder ((optional))

scallions ((55 grams, chopped))

egg roll wrappers ((about 20-24 pieces))

egg ((beaten))

Place your dried Shiitake mushrooms in a bowl of hot water. Cover and soak for 1 hour or until fully hydrated.

Once hydrated, cut off the stems and sliced them into strips. You can also use fresh shiitake mushrooms, but dried mushrooms are more fragrant!

Prepare your dried shiitake mushrooms

Soak the mung bean noodles in lukewarm water for 10 minutes until rehydrated. Use Kitchen shears to cut the noodles into 1 to 1½-inch lengths.

Prepare your mung bean glass noodles

Heat your wok over medium-high heat. Add 2 tablespoons peanut oil to the wok, and add the minced garlic and Shiitake mushrooms. Stir-fry for 15 seconds. Next, add the carrot and the red bell peppers. Stir-fry for another 15 seconds.

Turn up the heat to high, and add both of the cabbages. Toss everything together for 1 minute. Next, add the mung bean glass noodles, Shaoxing wine, salt, sugar, sesame oil, white pepper and five spice powder, if using. Stir-fry for another minute, mix in the chopped scallions, and transfer to a large bowl. Cool completely. NOTE: If your wok is smaller, you may have to cook the filling in two batches.

Cook the vegetable egg roll filling

Place one egg roll wrapper flat with a corner toward you, so it looks like a diamond shape.

Measure a spoonful of filling (55g), placing it near the corner closest to you.

Fold the corner closest to you over the filling, and press the wrapper in so it hugs the filling.

Fold the two opposite corners inwards so it looks like an envelope.

Brush some egg wash on the opposite corner, and don’t miss any spots!

Fold the egg roll forward, ensuring the roll stays tucked tightly. The egg wash should keep the egg roll together.

Fold the egg rolls

In a small pot, heat your frying oil to 325 degrees F/160 degrees C. You don&#x27;t need too much––just enough to submerge the egg rolls. Whatever size pot you’re using, make sure you only fill it halfway, so oil does not overflow when you are frying. Hot oil near open flames can be extremely dangerous and flare up!

Carefully place a couple egg rolls at a time into the oil. Fry for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.

Once the egg rolls are done, place them on a wire rack to let them drain and cool slightly.

To Fry the Egg Rolls:

Preheat oven to 425 degrees F/220 degrees C. Place the egg rolls on a baking sheet coated with oil or non-stick aluminum foil.

Lightly brush the egg rolls all over with peanut oil or vegetable oil, and bake until golden brown for 15-20 minutes. The bottoms should also get crispy, but you can turn them once halfway through for maximum crispiness.

To Bake the Egg Rolls (instead of frying):

We had these with your delicious homemade duck sauce. Very good indeed. We would like them to have a bit more textural/flavor difference in the egg roll. Maybe add some water chestnut? What about something pickled for a flavor burst, any suggestions, or would this be a mistake?

This looks delicious is this dough sheets on the supermarket shelves

I found the filling lacking flavor, and I added ginger and hoisin sauce after tasting the filling. Am I missing something?

So good!  I made your duck sauce and chili oil to go with them.  Fantastic.  I cooked the cabbage and carrots in the boiling water (like the other recipe), and the rest in the wok. The outside came out smooth, though.  Yours are so lovely and bubbled.  Could the wrappers I got be different? They just say egg roll wrappers (they were frozen when I got them). The oil was around 350. I'm not sure my thermometer is too accurate- I'll get an infrared one.

I love this web site! I’ve long since learned to check here first for the most authentic and best-tasting recipes. I made these a few months ago for a dinner party and had a few left over. I just pulled one of these egg rolls out of the freezer and fried it up:  Every bit as good as the day it was made. Thanks for all the great recipes!

https://content.jwplatform.com/videos/qVnI0M30.mp4

How to fold Chinese takeout-style egg rolls!

How to Fold Eggrolls

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