Vegetarian Egg Rolls: Crispy, Flavorful, and Packed with Veggies

These vegetarian egg rolls are a crispy, savory treat filled with a delicious medley of vegetables. Wrapped in a golden, crunchy shell, the filling typically includes shredded cabbage, carrots, mushrooms, and other fresh veggies, seasoned with soy sauce and aromatic spices for a burst of flavor in every bite. Perfect as an appetizer, snack, or side dish, these egg rolls are easy to make and entirely meat-free. Whether fried or baked, they offer a satisfying, crunchy texture and a flavorful, plant-based alternative to traditional egg rolls. This recipe is great for freezing. You can put what you want in them: everything is minced except the bean sprouts. If you've followed my blog before, you’ll know to avoid the cheapest bean sprouts. Opting for the least expensive ones often means dealing with stringy sprouts that get stuck in your teeth—definitely not ideal!

Ingredients:

3 Tablespoons Corn oil (or) Vegetable Oil

3 Carrots, minced

1/2 Cabbage, minced

1 Can of Bean Sprouts, 14 oz, drained

1 Can of Bamboo Shoots, 6-7 oz, drained

3 Green Onions, minced

4 Garic Cloves, minced (or) 3 tsp Minced Garlic

3 teaspoons Ginger, minced

3 Tablespoons Liquid Aminos

2 teaspoons Sesame Oil

20-36 Egg Rolls (or) Spring Roll Wrappers

1 Egg (or) egg replacement

1/4 inch Corn oil (or) Vegetable oil for frying

Directions:

1. In order, cook (one by one) carrots, cabbage, bamboo shoots, bean sprouts, green onions, garlic, ginger on medium heat.

2. Cook each ingredient for a few seconds before adding the next ingredient.

2. Cook for 5-10 minuts.

3. Add liquid aminos and sesame oil. Cook for additional 2 minutes.

4. Remove the vegetables from skillet. Drain the vegetables for 20-40 minutes.

5. Beat the egg or egg replacement.

6. Place the egg roll mixture onto wrapper as a sealant, approximately 1 inch from the bottom corner, 2 Tablespoons of egg roll mixture in each wrapper.

7. Roll to the top, fold, continue.

8. Do not place the egg rolls into the hot oil yet, let it heat up before placing all in at once.

9. Cook egg rolls at medium low in 1-2 inches of vegetable oil, turn, remove from heat. The entire process should take 5 minutes or till golden brown.

10. Drain on paper towels, allow let to sit for a few minutes so it doesn't burn the inside of your mouth to burn.

11. Yields 20 egg rolls.