Vegetarian egg rolls recipe
Easy, homemade egg rolls filled with vegetables like cabbage, carrots as well as mushrooms and fresh parsley. These egg rolls fry up quickly and are better than any you would buy frozen.
What in the world does a Greek girl like me, who learned to cook from her Greek parents, know about making egg rolls? You might think, nothing, and in most cases, you might be right. But not in this case. In this case, my Greek parents, who are the inspiration and source of most of the recipes here, have a fondness for egg rolls. A talent for them. Definitely not a food they had in the horio (Greek village), but once they learned to make them, egg rolls made an appearance at every gathering!
It may seem odd to picture a buffet table at my parents’ house, full of spanakopita, horiatiki salad, souvlaki, Greek lemon potatoes...and vegetarian egg rolls. Odd, but not really once you realize how easy, economical, and delicious this recipe is.
My parents’ egg rolls are so good! They are filled with thinly shredded cabbage, carrots, mushrooms, fresh parsley, onion and they are seasoned simply with salt and pepper. The egg roll wrappers are purchased and so easy to work with. I am telling you guys – once you start making your own homemade egg rolls, you won’t stop!
Why I love this recipe
It is super easy! Making egg rolls is not complicate at all, and once you get the hand of rolling the wrappers around the filling and sealing them, you will do it quicker and quicker!
I love egg rolls but I don’t love not knowing exactly what is in them! Prepared frozen foods are notoriously filled with unwanted ingredients, like lots of sodium and unhealthy fats. When I make my own egg rolls I can confidently eat many of them, because I know that they are only filled with the freshest ingredients!
They are economical to make. Seriously! These egg rolls are vegetarian, so there are especially low cost. You can serve a lot of people with these egg rolls, making it a great appetizer or side for a party!
Key ingredients
Egg roll wrappers I usually find egg roll wrappers frozen and they are available in most large supermarkets. They are of course also available in Asian markets and grocery stores.
Cabbage I usually use regular green cabbage for this recipe, but I also sometimes use Chinese or Napa cabbage.
Carrot The carrot adds a bit of sweetness and colour to the filling.
Onion I usually use red onion, but if you have yellow onion that is fine too.
Mushrooms The mushrooms add an earthy flavour and great texture to the filling.
Parsley I love the fresh herbyness of the parsley
Vegetable oil I fry the egg rolls in vegetable oil. It heats up well and has a mild flavour.
Salt and pepper Basic seasonings for the filling. I actually take the lead from my parents and use plenty of pepper in this recipe. I like the kick that it gives the egg rolls, but you can add salt and pepper to taste.
How to make them
Making homemade egg rolls is really so easy, and actually kind of fun! Follow these simple steps for the perfect egg rolls. For more details, including exact ingredients, be sure to scroll on down to the Recipe Card.
Preparation – Make your filling
Step 1
Begin by preparing all of the vegetables that you will need for your filling. Finely shred your cabbage, grate your carrots and dice your onions and mushrooms.
Step 2
Next boil your cabbage and carrot and after about 10 minutes drain and squeeze out the excess water. Set aside. In a frying pan saute the onion and the mushrooms. When they are ready, combine all the vegetables, and the parsley, salt and pepper to taste. Your filling is done!
Wrap your egg rolls
Step 3
Lay an egg roll wrapper on a flat surface and brush water along all four edges. Place approximately 2 teaspoons of filling in the center of the wrapper. Fold the lower half of the wrapper up, over the filling. What was originally the lower edge should now be covering a little more than half of the filling. Press along both sides to seal the wrapper. Next, fold over the top half of the wonton wrapper and press again on the sides to seal them. You can see the steps in the photos and video. Finally, when your egg roll is wrapped, use your finger to brush a little bit of water across the main seam to help seal it.
Fry your egg rolls
Step 4
Add about 1 inch of oil to the bottom of your large frying pan. Heat until a drop of water added to the water sizzles. Add egg roll to the pan, being careful not to overcrowd them (you will fry them in batches). Keep the seem side up and when the bottom of the eggrolls are golden brown use two forks to flip them over. Eggrolls fry quickly, so about a minute (or less) per side should do it. See video here.
Step 5
Transfer egg rolls to a paper towel lined plate and continue until you have fried all your egg rolls. Serve with plum sauce and enjoy!
Cooking tips
To make the filling you will first boil your grated cabbage and carrot. It is really important to drain off the water, and the best way to do this is to place your veggies, once cooled, in a cheesecloth or clean kitchen towel and squeeze out the liquid. Alternatively, you can sauté the cabbage and carrot; this will give you a crunchier filling.
You may want to lay layers of parchment paper between the layers of egg rolls as you prepare them and set them aside. If you don’t, the egg roll wrappers may stick to one another, making it hard to pull them apart to drop them in the oil.
Be sure to seal. your egg roll wrappers well once you form your egg rolls. Not doing so risks having your filling fall right out once they are in the hot oil.
Remember that the filling is cooked (and only vegetables) so frying up these egg rolls is really quick. Once the outside of the egg roll wrappers is golden brown on all sides, they are done. This only takes a few minutes.
Frequently asked questions
What is an egg roll?
Egg rolls are made of a dough wrapped around a filling. The dough is made of egg and flour and does not tear easily. When fried, the dough crisps up and creates small bubbles across the surface of the egg roll. The filling is typically made with cabbage and other vegetables, and sometimes ground pork or other meat.
Can you make this vegetarian egg rolls recipe in advance?
Yes! In order to save time and make the work easier, you can make the filling ahead of time (even a few days ahead) and keep it in the refrigerator. You can also freeze it if you will be making your egg rolls much later on.
Can you freeze the egg rolls?
So, here is some advice that goes against some very common, and good, kitchen wisdom. I have always known that when something is frozen, and then thawed, it should not be refrozen in its uncooked state. So, let’s say you defrost some chicken thighs to make Greek marinated chicken thighs and then change your mind and make Biftekia with roasted lemon potatoes instead. You shouldn’t refreeze your thawed chicken thighs. Cook them instead and have them the next evening, or freeze them after they have been cooked. This is good and healthy practice.
Having said that, my parents have always frozen their uncooked vegetarian egg rolls. They do this even though they use egg roll wrappers that were previously frozen. They have been doing this forever. I have done this myself. It has always been fine. It seems that common Google advice also agrees; refreezing previously frozen egg roll wrappers is fine. It won’t even affect the flavour or texture of your egg rolls.
How to freeze vegetarian egg rolls
When using this recipe, you can freeze your prepared vegetarian egg rolls prior to cooking them. Simply arrange them on a parchment paper lined baking sheet. Allow enough space between egg rolls so that they are not touching. Cover with plastic wrap or more parchment paper. Freeze, and then store in a freezer bag.
How to cook frozen vegetarian egg rolls
Thaw the egg rolls for about 20 minutes at room temperature and then cook according to the recipe instructions. Even if they are not completely thawed they will cook up fine.
Can you refreeze egg roll wrappers?
As mentioned in the Frequently Asked Questions section of this post, I know that common kitchen wisdom and food safety rules say that you cannot refreeze something that has previously been frozen. So, don’t take this as advice, take is simply as a story of what what my parents have always done, what they taught me to do, and what I continue to do. I freeze the prepared (but uncooked) egg rolls, and I also refreeze any wrappers I have not used. I usually purchase a box of 50 egg roll wrappers. When I don’t use all of them at once, I carefully wrap and then refreeze the rest. A quick google search tells me that this is not an uncommon practice, and many people seem to do this without any issue.
How to use egg roll wrappers
Egg roll wrappers can either be round or square. I use the square ones in this recipe. If you have purchased frozen egg roll wrappers you first have to thaw them. The best way to do this is to place them in the refrigerator for a few hours or overnight. Then, allow them to come to room temperature before using them.
Carefully peel one egg roll wrapper at a time from the stack and use rather quickly. Any leftover egg roll wrappers should be wrapped well and placed back in the refrigerator or freezer.
Recipe variations
Variations to my parents’ vegetarian egg rolls recipe
My parents’ recipe is really quite basic, and that is the way they (and I) like it. However, you can totally change this basic recipe to make it your own. Here are some suggestions:
- Add some additional vegetables to the filling. Good choices would be chopped celery, grated zucchini, or finely diced bell peppers. You could sauté these along with the onion and mushrooms.
- Use aromatics like garlic and ginger, grated into the filling.
- Reduce the salt and add some soy sauce to the filling.
- Season your filling with a bit of rice wine vinegar and sesame oil.
- Serve the egg rolls with different dipping sauces, like a peanut dipping sauce.
Using an air fryer to cook these vegetarian egg rolls
I LOVE my air fryer, but for this recipe I still prefer frying the egg rolls in oil and a frying pan – old fashioned method! If you prefer to use the air fryer to cook your egg rolls however, you can do so. This is how you would do it.
- Preheat your air fryer to 360 degrees Fahrenheit.
- Brush both sides of your egg rolls with some olive or vegetable oil.
- Place in air fryer basket; do not overcrowd.
- Cook for 7 minutes, flip over and cook for an additional 2 minutes.
Re-heat your egg rolls in the air fryer
Even though I prefer to fry my egg rolls, the air fryer is amazing when it comes to reheating them. Egg rolls stored in the refrigerator get soggy and lose their nice crunch. The air fryer brings them back to their original crispiness.
- Preheat your air fryer to 320 degrees Fahrenheit.
- Add your cooked egg rolls to the air fryer basket and cook for approximately 5 minutes, shaking them once or twice.
How my parents learned to make egg rolls!
You may be wondering how this vegetarian egg rolls recipe came to be. (Or perhaps you are not wondering at all. If that’s the case, skip this part 🙂 ).
Growing up, I lived near a small, family run grocery store called Anka. One day, my Mama and Baba were shopping there and they had a box of frozen egg rolls in their cart. This was not a typical purchase. However, they had learned that us kids liked Chinese food, and to please us they figured that egg rolls would make a great snack or meze. As they were walking around the store, finishing up their shopping, they were stopped by a nosy well-meaning man who was not shy to judge their choice of frozen snack.
He asked them if they realized how easy it was to make your own egg rolls. They said no. He explained that it was incredibly easy, and then directed them to a packet of frozen egg roll wrappers. My parents rolled with the punches (do you see what I did there) and opted to try making homemade vegetarian egg rolls with a recipe they came up with, based on some of the advice they got. The rest, is egg roll history.
That encounter in the grocery store changed the course of eating in our family! Inspired by my parents, there was a time when every Greek aunt, koumbara, family friend, and neighbour that my parents knew, made egg rolls on repeat. Some were kept vegetarian, some included ground meat, but they all had one thing in common. They were all served with bottled plum sauce, and they all disappeared within minutes.
The egg roll phase in my parents’ and others’ homes has waned. This was a recipe made especially when entertaining. As my parents and others of that generation have gotten older, their entertaining has lessened. The need for platters piled high with food has diminished, but that doesn’t mean their love of vegetarian egg rolls has! When Helen and I got together with them to learn this recipe, they were overjoyed, and excited to make them again. When the egg rolls were ready, we sat around the table with a platter piled high with egg rolls, bowls of plum sauce (which was only for us kids -my parents never use the plum sauce!) and enjoyed tasting a bit of nostalgia.
Related recipes
If you love these eggrolls, I think you will also enjoy these recipes that make amazing mezes, light meals or snacks:
Fried phyllo wrapped feta
Fried zucchini chips (Tηγανητά κολοκυθάκια)
Easy pan-fried pork medallions
Honey mustard chicken wings
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Recipe
Vegetarian egg rolls
Equipment
- Mandoline slicer optional
- Pot, medium
- Cheesecloth or clean kitchen towel
- Frying pan, large
Ingredients
- 50 egg roll wrappers we buy these frozen and defrost them before using
- ½ green cabbage, medium size
- 2 carrots, medium
- 1 red onion
- 227 grams mushrooms
- 1 tsp vegetable oil
- 2 tbsp parsley, chopped
- ½ tbsp salt or to taste
- 1 tsp pepper or to taste
- vegetable oil for frying
Instructions
- Begin by preparing your vegetables. Use a mandolin or a knife to finely shred and chop your cabbage. Grate your carrots, finely chop your red onion, and chop your mushrooms. Your mushrooms will shrink as they cook therefore you can keep these pieces somewhat larger. Set all these veggies aside.½ green cabbage, medium size, 2 carrots, medium, 1 red onion, 227 grams mushrooms
- Place your cabbage and carrots in a pot and cover with water. Bring to a boil and then reduce the heat to medium low. Cook, uncovered, for approximately 10 minutes. Drain the cabbage and carrots and allow to cool. Drain the excess liquid out by squeezing the vegetables in a cheesecloth or clean kitchen towel. Set aside.
- Meanwhile, heat 1 teaspoon of vegetable oil in a pan and saute the red onion for 3 – 5 minutes, until softened and slightly caramelized. Add in the chopped mushrooms. Cook until the liquid that was released from the mushrooms has evaporated. When there is no liquid left in the pan, remove the onions and mushrooms from the heat. Allow to cool1 tsp vegetable oil
- In a large bowl combine the cabbage and carrots, the onion and mushrooms, the parsley and salt and pepper. Taste and adjust the seasoning to your liking.2 tbsp parsley, chopped, ½ tbsp salt, 1 tsp pepper
To wrap your egg rolls
- Place one eggroll wrapper on a cutting board and brush all four sides with water. You can either use a pastry brush to do this, or your fingers.50 egg roll wrappers
- Place a tablespoon of filling in the center of your egg roll wrapper and fold the lower half of the wrapper up, over the filling. What was originally the lower edge should now be covering a little more than half of the filling. Press along both sides to seal the wrapper. Next, fold over the top half of the wonton wrapper and press again on the sides to seal them. You can see the steps in the photos and video. Finally, when your egg roll is wrapped, use your finger to brush a little bit of water across the main seam to help seal it.
- Add about 1 inch of oil to the bottom of your large frying pan. Heat until a drop of water added to the water sizzles. Add egg roll to the pan, being careful not to overcrowd them (you will fry them in batches). Keep the seem side up and when the bottom of the eggrolls are golden brown use two forks to flip them over. Eggrolls fry quickly, so about a minute (or less) per side should do it. See video here.vegetable oil for frying
- Transfer egg rolls to a paper towel lined plate and continue until you have fried all your egg rolls. Serve with plum sauce and enjoy!