Vegetable Egg Rolls

Vegetable Egg Rolls are the perfect crispy, golden snack filled with savory veggies and noodles. Craving something crunchy and flavorful? These homemade egg rolls are packed with cabbage, mushrooms, carrots, and glass noodles, then deep-fried to crispy perfection. Whether you’re making them for a cozy family dinner or serving a crowd, these rolls are guaranteed to disappear fast. And yes—they’re easier to make than you think!

Recipe

Serves: 12 egg rolls
Prep time: 1 hour 20 minutes
Cook time: 15 minutes

For the sauce:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
Pinch of white pepper

For the filling:
2 tablespoons extra light olive oil
1 cup carrot, julienned
2 cups cabbage, thinly sliced
1 cup snow peas, thinly sliced
3 fresh shiitake mushrooms, thinly sliced
1 cup bunashimeji mushrooms, halved
2 garlic cloves, minced
1 (4-ounce) bundle dried glass noodles

For the egg rolls:
24 egg roll wrappers
1 egg, beaten (for sealing)
4 cups extra light olive oil (for frying)

Instructions

1. Prepare the ingredients:

• Soak the dried glass noodles in water for 10 minutes. Drain and cut into 1 1/2-inch pieces.
• In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, and white pepper. Set aside. (Vegetarian? Skip the oyster and hoisin sauces and use more soy sauce instead.)

2. Cook the filling:

• Heat a wok over high heat. Add oil, carrots, cabbage, and snow peas. Stir-fry for 1 minute.
• Add shiitake mushrooms, bunashimeji mushrooms, and garlic. Stir-fry for another minute.
• Add the noodles and sauce. Stir everything together and cook for 30 seconds.
• Transfer to a plate and let cool for 20 minutes before wrapping.

3. Assemble the egg rolls:

• Lay a wrapper with a corner pointing toward you (diamond shape). Place 1 1/2 tablespoons of filling 1 inch above the bottom corner.
• Fold the bottom corner up over the filling and roll halfway. Fold in the left and right corners like an envelope.
• Brush egg on the top triangle, then finish rolling tightly to seal.
• Place on a plate and cover with plastic wrap to prevent drying. Repeat for remaining wrappers.

4. Fry the egg rolls:

• In a large pot, heat oil to 325°F (163°C). (Test by dropping a piece of wrapper—it should sizzle and float immediately.)
• Add egg rolls in small batches. Fry over high heat, turning frequently, until golden brown—about 6 minutes.
• Transfer to a paper towel-lined plate to drain excess oil.

Tips & notes

• Make ahead: Assemble egg rolls in advance and store in the fridge for up to 24 hours before frying.
• Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or air fryer to keep them crispy.
• Freezing: Freeze uncooked egg rolls for up to 2 months. Fry straight from frozen—just add an extra minute or two to cook time.
• Reuse your oil: If it’s still clear after frying, strain through a coffee filter or cheesecloth and store in a jar at room temp for reuse.
• Proper oil disposal: If the oil is no longer usable, cool completely and pour into a sealed, non-breakable container before tossing in the trash. Never pour oil down the sink—it clogs drains!