Veggie Egg Rolls

Crispy, golden veggie egg rolls packed with fresh cabbage, carrots, peppers, and savory seasonings, then fried to perfection for the ultimate crunchy bite. These homemade egg rolls are easy to make, loaded with flavor, and perfect as an appetizer, snack, or party favorite served with your favorite dipping sauce.

Yield: 12 egg rolls
Prep Time: 10 minutes
Cook Time: 15 minutes
Special Equipment: Egg roll wrappers

Ingredients

• 1 package egg roll wrappers

• Optional protein if you want to make them protein egg rolls

• 1 bag (about 8 ounces) coleslaw mix

• Green onions, finely chopped

• 1 teaspoon sesame oil

• 2–3 cups oil for frying (enough for about 1½ inches deep in your skillet)

• Salt & pepper to taste

• 1½ teaspoons soy sauce

• 1½ teaspoons rice wine vinegar

• ½ teaspoon garlic powder

• ½ teaspoon ginger powder

• Optional white pepper to taste

Directions

1. Heat the sesame oil in a skillet over medium-low heat.

2. Add the coleslaw mix, green onions, soy sauce, rice wine vinegar, garlic powder, ginger powder, salt, pepper, and optional white pepper. Sauté for 2–3 minutes, being careful not to overcook the cabbage.

3. Let the filling cool slightly.

4. Place the wrappers at room temperature in front of you like a diamond shape. Add about ¼ to ⅓ cup filling in the center of each wrapper.

5. Fold in the sides, then roll tightly. Use a little water along the edge to seal. Set aside without stacking.

6. In a large skillet, heat the frying oil to 350°F.

7. Fry the egg rolls for about 5–7 minutes total, turning as needed until golden brown on both sides.

8. Drain on a wire rack and serve hot.