These vegetable egg rolls are just like the ones you’d get in a good Asian restaurant. Crispy, delicious and loaded with all of the Asian flavors you’d expect in good quality vegetable egg rolls. Easy to make and a great appetizer or side dish.
1 12oz. bag shredded cabbage (or about 1/4 head shredded thin)
2 carrots (shredded)
1/4 onion (sliced very thin)
1 stick celery (sliced very thin on the bias or diagonal)
1/4 green pepper (sliced very thin)
1/4 red pepper (sliced very thin)
2 teas. olive oil (for frying)
3-4 cups vegetable oil (or whatever oil you like to fry with)
Teriyaki sauce (to taste)
soy sauce (to taste)
sesame oil (to taste)
garlic powder, pepper (to taste)
15-20 won ton wraps
1 egg (for egg wash)
Method: Vegetable Egg Rolls
Heat a large skillet to medium high heat. Add the olive oil and place your Teriyaki and soy sauces next to where your skillet is for easy access.
Add all of your sliced veggies “except the cabbage” to your skillet and stir constantly. Add the desired amount of garlic powder and pepper right when you add the veggies. Then drizzle in the Teriyaki and soy sauce to taste. You may want a little more when you add the cabbage.
After the veggies have softened (about 7-10 minutes) add the cabbage, a little more Teriyaki and soy if needed and a little bit of sesame oil.
Cook the cabbage for only 2-4 minutes (until soft) and turn off the heat. The cabbage will continue to cook for a few more minutes so if you leave it on the heat too long your cabbage will wilt and become too mushy.
You want to make sure all of the veggies still have consistency and even a tiny bit crunchy. They will soften a little more when fried in the won ton wraps.
Transfer the mixture to a large bowl to cool completely. It’s even wise to refrigerate after it cools. This is very important. If you try to wrap the veggies in the won ton wraps while the mixture is still warm it will melt your wrappers giving you a soggy mess, so be sure to let it cool down completely.
Beat the egg in a small bowl and place it next to where you’ll be assembling your egg rolls.
After the mixture has completely cooled spoon 2-3 tablespoons horizontally across the middle of a won ton wrap. Your wrap should be placed with one point up and one down, to give it a diamond shape on your surface.
Either with a pastry brush or you finger spread a thin line of the egg wash at the top edges of the wrap (the top triangle). This acts like “glue” to seal your egg roll.
For quick and easy assembly place 5 or 6 won ton wraps out, add the mixture to each follow with the egg wash and then wrap them up. Continue until finished This way you’ll be able to make a lot of them very quickly.
Note: Won ton wraps dry out quickly so it might be wise to cover them with a damp towel until you’re ready to use them.
Transfer them to a foil lined cookie sheet (or just a piece of foil layed out) to get ready for frying.
Heat the oil in a skillet to about 350 degrees.
Carefully add 4 to 5 egg rolls to the oil to fry.
Transfer your finished egg rolls to a wire rack to drain. Serve immediately.
Note: Don’t over cook them, they will continue to brown even more while resting on the rack.
These vegetable egg rolls are crispy, full of flavor and is a great way to eat your vegetables. Serve them with your favorite Asian style dipping sauce. I think you’ll be happy with the results you get. Enjoy and Happy Cooking!
For the chicken stir fry recipe you see in the picture above you can find it here: Teriyaki Chicken Stir Fry