This Vegetable Egg Roll on Stovetop, Oven or Air Fryer is made with egg roll wrappers, cabbage, carrots, garlic and ginger.
These egg rolls tastes like the real deal. Once you assemble the Vegetable Egg Rolls, you will have the option to fry them, bake them, or air fry them. These egg rolls are crispy on the outside with a delicious soft filling that will fill your taste buds in the best way. Watch the video and learn how to make these egg rolls that taste better than take out. You can buy the egg roll wrappers in the freezer section by the produce or the ethnic food section. Avoid at all costs buying the refrigerated egg roll wrappers because they soften up very quickly. The right kind of wrappers are the super thin ones. The good brands to try are “little Chef” and “Spring Home.”
How to make Vegetable Egg Roll on Stovetop Oven or Air Fryer
Cook the filling. In a large skillet on medium heat, add sesame oil in a skillet and wait for the oil to shimmer. Stir in the cabbage, carrots, garlic and ginger. Cook for 3 minutes, then pour in the soy sauce. Stir and remove from heat.
Assemble the egg rolls. Add two tablespoons of the cabbage mixture on a sheet of egg roll wrapper. Fold bottom corner over filling and then fold the side corners. Bruch the top corner with water and roll the wrap tightly to enclose the filling. Brush the entire egg roll with vegetable oil.
For stovetop: In a large heavy Dutch Oven or cast iron, heat vegetable oil until the oil reaches 350°F. Carefully place 4-6 egg rolls in the hot oil, adjusting the heat. Fry for 5-8 minutes, flipping the rolls until crispy.
For oven: Brush olive oil over the egg rolls and place on a baking sheet that has been sprayed with non-stick cooking spray. Bake at 400°F for 15-20 minutes.
Air Fryer: Air fry for 10 minutes at 400°F.
Make the dipping sauce. Combine the soy sauce, vinegar, honey and red pepper flakes.