Veggie Egg Rolls with Sweet Chili Sauce

Veggie Egg Rolls with Sweet Chili Sauce

Crispy fried rolls packed with cabbage, carrot, and mushroom, served with tangy-sweet dipping sauce.

Total 1 hr 15 min Makes 12 egg rolls Calories 195/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat, Soy, Sesame

Shredded cabbage, carrots, and mushrooms are stir-fried with garlic and ginger, then wrapped tight in egg roll skins and fried until golden and shatteringly crisp. Paired with sweet chili sauce, they make a satisfying appetizer or party snack that holds up well for dipping.

Ingredients

  • 2 tablespoons vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 4 cups green cabbage, shredded
  • 1 cup carrot, julienned or shredded
  • 1 cup shiitake mushrooms, thinly sliced
  • 1/2 cup green onions, sliced
  • 1 cup bean sprouts
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 egg roll wrappers
  • 1 egg, beaten, for sealing
  • 3 cups vegetable oil, for frying
  • 3/4 cup sweet chili sauce

Method

  1. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger and stir-fry until fragrant, about 30 seconds.

  2. Add cabbage, carrot, and mushrooms to the skillet. Stir-fry until vegetables are softened but still slightly crisp, 4 to 5 minutes.

  3. Stir in green onions, bean sprouts, soy sauce, sesame oil, salt, and pepper. Cook 1 minute more, then remove from heat and let cool slightly.

  4. Transfer the vegetable mixture to a colander and drain any excess liquid, pressing gently. Let cool to room temperature, about 15 minutes.

  5. Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 3 tablespoons of filling in the lower third of the wrapper.

  6. Fold the bottom corner up over the filling, then fold in the two side corners. Brush the top corner with beaten egg and roll up tightly, sealing the edge. Repeat with remaining wrappers and filling.

  7. Heat vegetable oil in a large heavy pot or deep skillet to 350°F.

  8. Fry egg rolls in batches of 3 to 4, turning occasionally, until golden brown and crisp, 4 to 5 minutes per batch.

  9. Remove egg rolls with a slotted spoon or tongs and drain on a paper towel-lined plate.

  10. Slice egg rolls in half on a diagonal if desired and serve hot with sweet chili sauce for dipping.

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    Veggie Egg Rolls with Sweet Chili Sauce

    Shredded cabbage, carrots, and mushrooms are stir-fried with garlic and ginger, then wrapped tight in egg roll skins and fried until golden and shatteringly crisp. Paired with sweet chili sauce, they make a satisfying appetizer or party snack that holds up well for dipping.

    1 hr 15 min 12 egg rolls 195 cal

    Ingredients

    • 2 tablespoons vegetable oil, divided
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 4 cups green cabbage, shredded
    • 1 cup carrot, julienned or shredded
    • 1 cup shiitake mushrooms, thinly sliced
    • 1/2 cup green onions, sliced
    • 1 cup bean sprouts
    • 2 tablespoons soy sauce
    • 1 teaspoon sesame oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 12 egg roll wrappers
    • 1 egg, beaten, for sealing
    • 3 cups vegetable oil, for frying
    • 3/4 cup sweet chili sauce

    Method

    1. 1

      Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger and stir-fry until fragrant, about 30 seconds.

    2. 2

      Add cabbage, carrot, and mushrooms to the skillet. Stir-fry until vegetables are softened but still slightly crisp, 4 to 5 minutes.

    3. 3

      Stir in green onions, bean sprouts, soy sauce, sesame oil, salt, and pepper. Cook 1 minute more, then remove from heat and let cool slightly.

    4. 4

      Transfer the vegetable mixture to a colander and drain any excess liquid, pressing gently. Let cool to room temperature, about 15 minutes.

    5. 5

      Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 3 tablespoons of filling in the lower third of the wrapper.

    6. 6

      Fold the bottom corner up over the filling, then fold in the two side corners. Brush the top corner with beaten egg and roll up tightly, sealing the edge. Repeat with remaining wrappers and filling.

    7. 7

      Heat vegetable oil in a large heavy pot or deep skillet to 350°F.

    8. 8

      Fry egg rolls in batches of 3 to 4, turning occasionally, until golden brown and crisp, 4 to 5 minutes per batch.

    9. 9

      Remove egg rolls with a slotted spoon or tongs and drain on a paper towel-lined plate.

    10. 10

      Slice egg rolls in half on a diagonal if desired and serve hot with sweet chili sauce for dipping.