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30-Min Vegetable Egg Rolls
Vegetable Egg Rolls are one of those appetizers that are hard to stop eating — crispy on the outside, savory and packed with vegetables on the inside, and ready in about 30 minutes. That first bite, when you hear the crunch, is always the best part.
A lot of people use “egg roll” and “spring roll” interchangeably, but they’re actually not the same. Today I’m showing you how to make classic vegetable egg rolls at home — the kind with that golden, bubbly wrapper you usually get from takeout.
They’re crisp, satisfying, and really good with a simple dipping sauce like sweet chili.
What Is an Egg Roll?
An egg roll is a Chinese-American appetizer made with a thicker wheat-based wrapper that contains egg. When fried, it turns golden with that slightly bubbly, crispy surface.
The filling is usually cabbage-based, sometimes with meat, and it’s always cooked before wrapping. That’s what gives egg rolls their hearty, savory bite.
Egg Rolls vs Spring Rolls — What’s the Difference?
This is something people ask all the time.
Egg roll wrappers are thicker and include egg, so they fry up sturdier with that signature bubbly texture. They’re a bit more filling and commonly found in Chinese-American restaurants.
Spring rolls are lighter. The wrappers are thinner and don’t contain egg, so they turn crisp in a more delicate, shatter-like way. They’re also more traditional in Chinese cooking, especially around the start of spring.
Both are great — it really just depends on what kind of texture you’re in the mood for.
Ingredient Highlights
Glass noodles
These are really important here. They soak up extra moisture from the vegetables, which helps keep the egg rolls crisp instead of soggy.
Cabbage
This is the base of the filling. It softens as it cooks and adds a natural sweetness that balances everything out.
Egg roll wrappers
You can usually find these in the refrigerated section of Chinese supermarkets, near tofu or produce. They’re thicker than spring roll wrappers, which is what gives egg rolls their signature texture.
High-smoking-point oil
Use a neutral cooking oil like avocado, grapeseed, or peanut oil. You want something that can handle high heat so the wrappers fry up evenly and crisp.
Step-by-Step: Let’s Cook
Makes: 12 egg rolls
Prep time: 22 minutes
Cook time: 8 minutes
Step 1: Rehydrate the Glass Noodles
In a bowl, cover the dried glass noodles with hot water and soak for about 2 minutes until softened. Drain well and cut into shorter pieces.
Tip: Glass noodles absorb moisture from the vegetables and help keep the filling balanced instead of watery.
Step 2: Cook the Vegetables
In a pan over high heat, add 1 tablespoon of cooking oil.
Add carrot, cabbage, snow peas, and beech mushrooms. Stir-fry for about 2 minutes until slightly softened.
Add the minced garlic and stir-fry for about 10 seconds until fragrant.
Add the drained glass noodles.
Season with vegetarian oyster sauce, hoisin sauce, and white pepper.
Stir-fry until everything is evenly combined and excess moisture has cooked off.
Remove from heat and let the filling cool slightly.
Tip: Cooling the filling prevents steam from weakening the wrapper.
Step 3: Assemble the Egg Rolls
Place one egg roll wrapper in a diamond shape with one corner pointing toward you.
Add about 2 tablespoons of filling near the bottom corner.
Fold the bottom corner over the filling, fold in both sides, and roll tightly.
Brush the top corner with beaten egg to seal.
Repeat with the remaining wrappers.
Tip: Rolling tightly prevents oil from entering and keeps the egg rolls crisp.
Step 4: Fry the Egg Rolls
In a pot over high heat, heat cooking oil to 350°F (177°C).
Carefully add the egg rolls in batches.
Fry for about 4 minutes, turning occasionally, until golden brown and crispy.
Remove and drain on a rack.
Tip: Frying at the correct temperature ensures a crisp shell without absorbing excess oil.
Serve immediately.
Golden, crunchy, and packed with vegetables — they’re always the first thing to disappear at the table.
30-Min Vegetable Egg Rolls
Ingredients
For the filling
- 4 ounces glass noodles
- 1 tablespoon cooking oil, high-smoking-point
- 1 large carrot, shredded
- 2 cups cabbage, thinly sliced
- 1 cup snow peas, thinly sliced
- 1 cup beech mushrooms
- 5 cloves garlic, minced
For the str-fry sauce
- 2 tablespoons vegetarian oyster sauce
- 1 tablespoon hoisin sauce
- Pinch of white pepper
For the egg rolls
- 12 sheets egg roll wrappers
- 1 large egg, beaten (for sealing)
- 4 cups cooking oil, high-smoking-point (avocado, grapeseed, or peanut)
Instructions
- To rehydrate the glass noodles, in a bowl, cover the dried glass noodles with hot water and soak for about 2 minutes until softened. Drain well and cut into shorter segments.
- To cook the vegetables, in a pan over high heat, add the cooking oil. Add the carrot, cabbage, snow peas, and beech mushrooms and stir-fry for about 2 minutes until slightly softened. Add the garlic and stir-fry for about 10 seconds until fragrant. Add the rehydrated glass noodles and season with vegetarian oyster sauce, hoisin sauce, and white pepper. Stir-fry until everything is evenly combined and excess moisture has cooked off. Remove from the heat and let the filling cool slightly.
- To assemble the egg rolls, place an egg roll wrapper on a flat surface in a diamond shape with one corner pointing toward you. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, fold in both sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with the remaining wrappers and filling.
- To fry the egg rolls, in a pot over high heat, add cooking oil and heat to 350°F (177°C). Carefully add the egg rolls in batches and fry for about 4 minutes, turning as needed, until golden brown and crispy. Remove and drain on a rack.
- Serve hot with your favorite dipping sauce.
Video
Notes
- Glass noodles for crispness: Glass noodles absorb excess moisture from the vegetables, helping the egg rolls stay crispy after frying.
- Cooling the filling: Letting the filling cool slightly before wrapping keeps the wrappers intact and prevents sogginess.
- Oil choice: Always use a high-smoking-point cooking oil like avocado, grapeseed, or peanut oil for frying.
- Air-fry option: Lightly brush or spray the egg rolls with oil and air-fry at 375°F (190°C) for 10–12 minutes, flipping halfway, until golden and crisp.
- Freezing option: Uncooked egg rolls freeze well. Freeze in a single layer until solid, then transfer to a freezer bag. Fry directly from frozen, adding 1–2 extra minutes.
- Add-in option: Add cooked ground pork, pork, beef, turkey, shrimp, or tofu to the filling for a heartier version.