veggie egg roll recipe
The Best veggie egg roll recipe
I love this recipe because it’s simple enough to make ahead of time and reheat easily, which is perfect for busy weeknights or when you’re hosting a potluck. It’s also a great way to use up any fresh veggies you have in the fridge, whether it’s spring onions, bell peppers, or even frozen mixed veggies if you’re short on time. Plus, the health benefits are pretty neat: it’s a good source of fiber, vitamins, and plant-based protein, and the whole-grain tortillas add a little extra fiber and nutrients without making it taste like you’re eating something fancy. It’s a dish that’s as comforting as it is nutritious.
Crispy Veggie Egg Roll Wraps
A fresh twist on egg rolls, packed with crispy vegetables and a savory tomato-garlic sauce. Perfect for a quick weeknight meal or a light dinner.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 large egg
- ½ cup water
- 1 small cabbage, thinly shredded
- 1 carrot, julienned
- ½ cup snap peas
- 2 green onions, sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp ginger, grated
👨🍳Directions
-
1
Preheat oven to 400°F. In a large bowl, combine flour and salt. Add egg and water, then mix until a soft dough forms. Knead lightly and rest for 10 minutes. -
2
In a separate bowl, toss shredded cabbage, carrot, snap peas, green onions, soy sauce, and sesame oil until evenly coated. -
3
Roll out a thin sheet of dough on parchment paper. Spoon about ¼ cup of veggie filling near the edge, then fold the dough over to form a half-moon shape. -
4
Brush the seam with water, then roll tightly from the bottom up. Place seam-side down on a baking sheet. -
5
Bake for 15 minutes until golden. Brush with tomato sauce mixed with garlic, ginger, and rice vinegar, then return to oven for 8–10 minutes until crispy.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Veggie Egg Roll Wraps Works
❓ Frequently Asked Questions About Crispy Veggie Egg Roll Wraps
How do I store leftover veggie egg rolls?
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a 375°F oven for 10–12 minutes until crispy, or microwave for 1–2 minutes, then finish under a broiler for 2–3 minutes to restore texture.
Can I make this recipe ahead of time?
Yes! Assemble the egg rolls and freeze them on a tray before wrapping in parchment paper and storing in a bag. Cook from frozen by adding 1–2 extra minutes to the pan-frying time.
What if I don’t have a wok or deep skillet?
Use a heavy-bottomed oven-safe skillet or cast-iron pan. Stir-fry on medium-high heat, ensuring the oil is hot enough to sear the egg rolls quickly to avoid sogginess.
How can I customize the filling to fit dietary preferences?
Swap ground pork for turkey or shrimp for a leaner option. For extra crunch, add crispy fried shallots or crushed peanuts. To make it gluten-free, use tamari instead of soy sauce and check all seasoning packets.
Why do some egg rolls turn mushy?
Overcrowding the pan or not using enough oil can steam the rolls instead of frying them. Cook in batches if needed, and use enough oil (about 1–2 tablespoons per batch) to create a shimmering layer.
