Easy Vegetable Egg Roll Recipe – Sesame & Ginger Flavors

Last Updated on 2 months by Neha Deshmukh

Easy Vegetable Egg Roll Recipe – Sesame & Ginger Flavors

Hey everyone! If you’re anything like me, you love a good crispy, crunchy snack. And honestly, nothing beats a homemade egg roll, especially when it’s packed with fresh veggies and bursting with flavor. I first made these when I was craving something light yet satisfying, and they’ve been a family favorite ever since. This recipe is super easy, even if you’ve never made egg rolls before, so let’s get rolling (pun intended!).

Why You’ll Love This Recipe

These vegetable egg rolls are seriously addictive. They’re quick to put together – perfect for a weeknight treat or a fun weekend project. The combination of sesame oil and ginger gives them a unique, fragrant flavor that’s just chef’s kiss. Plus, they’re a fantastic way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to make these delicious egg rolls:

• 1 pkt Egg Roll Wrappers
• 1 tbsp Sesame Seed Oil or Vegetable Oil (about 15ml)
• 1 tbsp Minced Ginger (about 10g)
• 2 cups Shredded Cabbage (about 200g)
• 0.5 cup Shredded Carrots (about 50g)
• 3 stems Green Onions / Spring Onions, chopped
• 1 tsp Corn Starch (about 5g)
• 1 tbsp Soy Sauce (about 15ml)
• 1 tsp Water (about 5ml)
• 1 tsp Corn Starch (for sealing) (about 5g)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Sesame Seed Oil vs. Vegetable Oil: Sesame oil adds a wonderful nutty aroma and flavor. If you don’t have it, vegetable oil works just fine, but try to get it to a good temperature without burning.
• Egg Roll Wrapper Types: You’ll find different types of wrappers. Some are thicker than others. Thicker wrappers hold up better to frying, but thinner ones get extra crispy.
• Soy Sauce Variations: I usually use regular soy sauce, but you can experiment with low-sodium soy sauce if you’re watching your salt intake. A dash of dark soy sauce will also give a richer color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a wok or large frying pan over medium-high heat. If you’re using sesame oil, let it get nice and hot – almost to the smoking point, but don’t burn it! Vegetable oil should just be shimmering.
2. Add the minced ginger and sauté for about 30 seconds, until it smells fragrant. This is where the magic starts!
3. Toss in the shredded cabbage, carrots, and chopped spring onions. Cook for about 3 minutes, stirring constantly, until the veggies are tender-crisp. You want them to still have a little bite.
4. Reduce the heat to low. In a small bowl, mix the 1 tsp of corn starch with the soy sauce. Pour this mixture into the vegetables and stir well. This will help thicken the filling.
5. Let the filling cool completely to room temperature before you start rolling. Trust me, this makes things so much easier.
6. Now, for the rolling! In a small bowl, mix the remaining 1 tsp of corn starch with the water to create a paste. This is your sealing glue.
7. Place an egg roll wrapper diagonally on a clean surface. Add about 2 tablespoons of filling near the bottom edge.
8. Fold the bottom corner over the filling, then tuck in the sides tightly. Roll it up like a burrito, and seal the top edge with a dab of the corn starch paste.
9. Repeat steps 7 & 8 until all the wrappers are filled.
10. Heat about 1 inch of oil in a deep frying pan or pot to medium heat. Carefully fry the egg rolls in batches, about 3-4 at a time, until they’re golden brown and crispy on all sides (about 2-3 minutes per batch).
11. Remove the egg rolls and drain them on paper towels.

Serve immediately while hot and crispy!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy egg rolls.
• Make sure the filling is completely cool before rolling. Warm filling will make the wrappers soggy and tear easily.
• Roll the egg rolls tightly to prevent them from bursting during frying.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Egg Roll Adaptation: Skip the egg in the wrapper (many store-bought wrappers are already vegan!) and ensure your soy sauce is vegan-friendly.
• Gluten-Free Wrapper Options: Look for gluten-free egg roll wrappers – they’re becoming more widely available.
• Spice Level Adjustments: My friend loves adding a pinch of chili flakes to the filling for a little extra kick.
• Festival Adaptations: These are amazing for Chinese New Year or even Diwali – a perfect savory snack alongside all the sweets!

Serving Suggestions

These egg rolls are fantastic on their own, but they’re even better with a dipping sauce! I love serving them with chili sauce or duck sauce. You could also make a simple sweet chili sauce by mixing chili sauce with a little honey or maple syrup.

Storage Instructions

Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them in the oven at 350°F (175°C) for about 10-15 minutes, or air fry them for a quicker, crispier result.

FAQs

Let’s answer some common questions:

• Can I make the filling ahead of time? Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.
• What’s the best way to prevent egg rolls from bursting while frying? Make sure the wrappers are sealed tightly with the corn starch paste, and don’t overcrowd the pan.
• Can I bake these egg rolls instead of frying? Yes, you can! Brush them with a little oil and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.
• What is the difference between egg roll and spring roll wrappers? Egg roll wrappers are thicker and made with wheat flour, while spring roll wrappers are thinner and made with rice flour.
• Can I freeze uncooked egg rolls? Yes! Place the rolled egg rolls on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Fry them straight from frozen, adding a few extra minutes to the cooking time.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. Happy cooking!