Crispy Vegetarian Egg Rolls with Tangy Dipping Sauce

Easy homemade egg rolls stuffed with cabbage, carrots, mushrooms and fresh parsley. These vegetarian egg rolls fry quickly and taste far better than any frozen version.

You might wonder what a Greek girl raised on traditional family cooking knows about egg rolls. The short answer: more than you’d expect. My parents — the inspiration behind many recipes here — fell in love with making egg rolls years ago. They weren’t something from the horio (Greek village), but once they learned the technique, egg rolls started appearing at every gathering. They’re easy, economical and delicious, so they fit perfectly alongside spanakopita, horiatiki salad, souvlaki and Greek lemon potatoes.

My parents’ egg rolls are simple and wonderful: thinly shredded cabbage, grated carrots, sautéed mushrooms, red onion and lots of fresh parsley, seasoned with salt and plenty of pepper. The wrappers are store-bought and straightforward to work with. Once you start making these at home, you’ll rarely reach for frozen egg rolls again.

Why I love this recipe

It’s remarkably simple. Rolling egg rolls takes a little practice, but once you get the motions down you’ll become faster and more confident.

Making them at home removes the uncertainty of frozen prepared foods, which often contain excess sodium and unhealthy fats. Homemade egg rolls let you control every ingredient so you can enjoy plenty without worry.

They’re economical. Because this version is vegetarian, it’s especially budget-friendly and makes a crowd-pleasing appetizer or side for parties.

Key ingredients

Egg roll wrappers — I buy frozen wrappers and defrost them before use; they’re also available at Asian markets.

Cabbage — Regular green cabbage works well; Napa or Chinese cabbage are fine substitutes.

Carrot — Adds color and a touch of sweetness.

Onion — I prefer red onion, but yellow onion will also work.

Mushrooms — Provide an earthy flavor and great texture.

Parsley — Fresh parsley brightens the filling.

Vegetable oil — For frying; it heats evenly and has a neutral taste.

Salt and pepper — Simple seasoning. This family recipe uses plenty of pepper for a little kick; adjust to taste.

How to make them

Homemade egg rolls are straightforward and even fun. The steps below summarize the process — see the Recipe section for exact quantities and timing.

Preparation — Make your filling

Step 1
Prepare the vegetables: finely shred the cabbage, grate the carrots, and dice the onion and mushrooms.

Step 2
Boil the cabbage and carrots for about 10 minutes, then drain and squeeze out excess water using a cheesecloth or clean kitchen towel. In a frying pan, sauté the onion in a teaspoon of oil until softened, add the mushrooms and cook until their liquid evaporates. Combine the cabbage, carrots, onion, mushrooms and chopped parsley, then season with salt and pepper to taste.

Wrap your egg rolls

Step 3
Place one wrapper on a flat surface and moisten all four edges with water. Spoon about 1–2 teaspoons (or a tablespoon, depending on wrapper size) of filling into the center. Fold the bottom edge over the filling, press the sides to seal, then fold the top over and seal the main seam with a little water. The wrappers hold together easily with this simple technique.

Fry your egg rolls

Step 4
Pour about 1 inch of oil into a large frying pan and heat until a water droplet sizzles. Fry egg rolls in batches, seam-side up, without overcrowding. When the bottom is golden, flip gently and brown the other side. Frying is fast — roughly a minute or less per side until evenly golden.

Step 5
Drain fried egg rolls on a paper towel-lined plate and continue frying remaining rolls. Serve warm with plum sauce or your preferred dip.

Cooking tips

To avoid soggy filling, be sure to drain and squeeze the boiled cabbage and carrots thoroughly. Using a cheesecloth or clean towel works best. If you prefer a crunchier filling, sauté the cabbage and carrots instead of boiling.

Place parchment paper between layers of prepared rolls to prevent sticking while you work. Make sure each wrapper is well sealed; otherwise filling can escape during frying.

Because the filling is already cooked, frying only crisps the wrapper. Remove the egg rolls as soon as all sides are golden brown to keep them light and crisp.

How to freeze vegetarian egg rolls

Arrange assembled egg rolls on a parchment-lined baking sheet with space between them. Freeze until solid, then transfer to a freezer bag or airtight container. Store frozen until ready to cook.

How to cook frozen vegetarian egg rolls

Thaw for about 20 minutes at room temperature, then fry as directed. If still partially frozen, they will still cook through while achieving a crisp exterior.

Can you refreeze egg roll wrappers?

Many home cooks, including my parents, refreeze unopened portions of previously thawed wrappers without issue. If you choose to refreeze, make sure the wrappers remain dry and are wrapped well to prevent freezer burn. When in doubt, follow food-safety guidelines for your area.

How to use egg roll wrappers

Square or round wrappers work; this recipe uses square wrappers. If frozen, thaw wrappers in the refrigerator for a few hours or overnight, then bring to room temperature before using. Peel wrappers one at a time and keep unused wrappers wrapped and refrigerated or refrozen.

Recipe variations

Variations to my parents’ vegetarian egg rolls

The base recipe is intentionally simple, but you can adapt it easily:

• Add vegetables like chopped celery, grated zucchini or diced bell peppers — sauté with the onion and mushrooms if desired.
• Add aromatics such as minced garlic and grated ginger.
• Use a splash of soy sauce instead of extra salt for a savory boost.
• Season with rice vinegar and a touch of sesame oil for an Asian flair.
• Try different dipping sauces — plum sauce, sweet chili, or a peanut sauce all work well.

Using an air fryer

If you prefer the air fryer, it’s a good alternative:

• Preheat air fryer to 360°F (182°C).
• Brush both sides of each roll with a little oil.
• Place in the basket without overcrowding.
• Cook 7 minutes, flip, then cook 2 more minutes until golden.

Reheat in the air fryer

The air fryer restores crispiness to refrigerated egg rolls. Preheat to 320°F (160°C), place the rolls in the basket and heat for about 5 minutes, shaking once or twice, until hot and crisp.

If you enjoy these egg rolls, try other simple mezes and snacks for entertaining.

Recipe