Name: Homemade Vegetable Egg Rolls Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 tablespoon vegetable oil; 3 cups shiitake mushrooms, ⅛-inch thick slices; 1 ½ cups carrots, matchstick or shredded; 3 cups napa cabbage, ⅛-inch thick slices; 1 ½ cups bean sprouts; ⅓ cup green onions, thinly sliced; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 4 teaspoons soy sauce; ½ teaspoon sesame oil; 1 cup water, for brushing; 10 egg roll wrappers, 6 ½ inch; 6 cups peanut oil, or canola oil, plus more as needed to reach 3-inches in depth

There’s something truly satisfying about biting into a golden, crispy egg roll filled with fresh veggies and vibrant flavors. This Homemade Vegetable Egg Rolls Recipe is a total game-changer when you want that perfect balance of crunch and savory veggie goodness, all wrapped up in a delicate wrapper you made yourself—or easily found at the store. Trust me, once you try making these, you’ll wonder why you ever ordered takeout.

The image shows five golden-brown crispy rolled wraps stacked on a white plate, with a close-up view of their crunchy texture. The wraps have a rough, bubbly surface with a golden to darker brown gradient, especially at the edges. To the left side of the plate, there is a small bowl of reddish-brown dipping sauce with visible chili flakes and oil glistening on top. Small green herb leaves are scattered around the plate and on the white marbled surface underneath, adding a fresh touch. A light beige cloth with black stripes sits under the plate, enhancing the cozy presentation. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Vegetable Egg Rolls Recipe
Top Tip
How to Serve Homemade Vegetable Egg Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Vegetable Egg Rolls Recipe

Why You'll Love This Recipe

I’ve made my fair share of egg rolls and honestly, this Homemade Vegetable Egg Rolls Recipe is one I keep coming back to because it nails the harmony between fresh, crunchy veggies and a wrapper that’s crispy but not greasy. Plus, it’s actually fun to roll and fry these at home!

Fresh Vegetable Filling: The mix of shiitake mushrooms, napa cabbage, and bean sprouts creates such a bright, satisfying flavor and texture combo.
Perfectly Crispy Wrappers: You get that coveted crunch from frying in the right temperature peanut oil which locks in the filling’s moisture.
Hands-On and Customizable: Rolling each egg roll yourself lets you tweak thickness and filling amounts — a satisfying kitchen experience.
Great for Meal Prep: These freeze like a dream, so you can whip up a batch ahead of time and fry whenever the craving strikes.

Ingredients & Why They Work

Each ingredient plays a specific role in this Homemade Vegetable Egg Rolls Recipe. From the earthiness of shiitake mushrooms to the crisp sweetness of napa cabbage, I’ve found this combo creates layers of flavor and texture that sing together.

Flat lay of fresh shiitake mushrooms sliced thin, bright orange matchstick carrots, pale green napa cabbage sliced into thin strips, crisp white bean sprouts, thinly sliced green onions, minced garlic in a small mound, minced ginger in a small mound, small white ceramic bowls holding dark soy sauce, golden sesame oil, and clear water, whole uncracked brown eggs, a neat stack of smooth, round egg roll wrappers, a small white bowl of light golden vegetable oil, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable Oil: Neutral flavor and high smoke point, perfect for sautéing veggies without overpowering them.
Shiitake Mushrooms: Adds a deep meaty flavor that balances the sweetness of the cabbage and carrots.
Carrots: Provides natural sweetness and a slight crunch in the filling.
Napa Cabbage: A classic in Asian cooking, it softens nicely but still holds a little crunch, adding volume and freshness.
Bean Sprouts: Adds a crisp, juicy bite that's light and refreshing.
Green Onions: Brings brightness and a mild sharpness to lighten the richness.
Garlic & Ginger: Essential aromatics that add warmth and depth to the mix.
Soy Sauce: For umami and seasoning, it ties the filling’s flavors together.
Sesame Oil: A little goes a long way, imparting that unmistakable nutty aroma.
Water: Used for sealing the egg roll wrappers to keep them snug and prevent leaking oil.
Egg Roll Wrappers: The foundation that crisps up beautifully when fried. Make sure they’re fresh and kept covered to prevent drying.
Peanut Oil (or Canola Oil): Perfect frying oil because it maintains a steady temperature and gives a clean, crisp finish.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of my favorite parts about this Homemade Vegetable Egg Rolls Recipe is how easy it is to customize. I like to tweak the veggies based on whatever I have on hand or to suit different tastes – and you totally can too!

Variation: I sometimes add shredded zucchini or bell peppers for extra color and crunch, especially during summer when those veggies are at their peak. It adds a fresh twist without losing the classic feel.
Dietary Swaps: For gluten-free, try rice paper wrappers, though the texture will be different from traditional egg rolls. If peanut oil isn't an option, canola or sunflower oil works fine for frying as well.
Filling Options: Add tofu crumbles or grated cheese for a protein boost – it’s a fun way to switch things up.

Step-by-Step: How I Make Homemade Vegetable Egg Rolls Recipe

A close-up image shows a deep golden brown fried roll being dipped into a small white bowl filled with a shiny, light amber sauce with red chili flakes floating on top. The roll has a crispy, textured outer layer with a visible inner layer of soft white dough. Inside, thin slices of light brown shiitake mushrooms, orange shredded carrots, pale yellow cabbage, and green herbs are layered tightly. The bowl sits on a larger white plate with several more fried rolls blurred in the background. A woman's hand holds the roll gently, and a few fresh green herb leaves lie on the white marbled surface beneath the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies to Perfection

Start by heating your wok or large sauté pan over medium-high heat and add the vegetable oil. Once it’s hot but not smoking, toss in the shiitake mushrooms, cooking them for about a minute. Then in go the carrots, cabbage, bean sprouts, and green onions — sautéing each just long enough to keep that terrific crunch but bring all their flavors out. Don’t forget to stir in the garlic and ginger for the last 30 seconds to infuse that signature aroma. Finish with soy sauce and sesame oil, give it one final stir, then transfer the filling to a sheet pan to cool in the fridge—it makes rolling so much easier!

Step 2: Wrapping Like a Pro

Lay one egg roll wrapper on a cutting board with the dusted side up, pointing a corner toward you. Spoon about 3 tablespoons of the cooled filling onto the bottom third, then roll tightly halfway up. Brush water on the side corners, fold them in like an envelope, then brush the top corner before finishing the roll to seal it tight. Keep the wrappers covered with a damp paper towel while you work so they don’t dry out—dry wrappers crack and make sealing tricky.

Step 3: Frying to Golden Crunchiness

Heat peanut oil in a deep pot to 350°F (177°C) and maintain that temperature while frying. This is key for getting that crispy, not greasy egg roll. Cook 3-4 at a time, turning occasionally, for 5-6 minutes or until golden brown. When done, transfer them to a paper towel-lined rack to drain. The smell at this point? Absolutely irresistible.

Top Tip

I’ve found a few little tricks that make rolling and frying these egg rolls less intimidating and more foolproof. When I first started, I struggled keeping the filling inside and getting that perfect seal, but these tips helped me nail it every time.

Keep Wrappers Covered: Always cover wrappers with a damp towel or plastic wrap; they dry out super fast and tear.
Use Cold Filling: Let the filling cool in the fridge before rolling—it prevents sogginess and makes the mixture less slippery.
Brush Water for Sealing: Don’t skip the water—sometimes I use egg white for an extra sticky seal, especially in humid weather.
Maintain Oil Temp: Use a thermometer and keep oil steady at 350°F for even cooking and fewer oily egg rolls.

How to Serve Homemade Vegetable Egg Rolls Recipe

vegetable egg rolls - Serving Suggestion

Garnishes

I love topping my egg rolls with freshly chopped green onions or a sprinkle of toasted sesame seeds—it adds a little visual pop and extra flavor crunch without overpowering the rolls. Sometimes, a pinch of crushed red pepper flakes for a subtle heat works beautifully too.

Side Dishes

Pairing these with classic sides like steamed jasmine rice, quick pickled cucumbers, or a light Asian slaw creates a well-rounded meal. For dipping, soy sauce mixed with a bit of rice vinegar and a touch of honey is my go-to.

Creative Ways to Present

For parties, I’ve had fun laying out a platter with egg rolls sliced in thirds for easy bite-sized pieces. Add vibrant dipping sauces on the side—think spicy mayo, sweet chili sauce, or even a tangy peanut dipping sauce. It makes a colorful, inviting spread that gets devoured quickly!

Make Ahead and Storage

Storing Leftovers

After frying, I let the egg rolls cool completely and store them in an airtight container lined with paper towels to soak up any residual moisture. They keep well in the fridge for up to 3 days, and reheating in a toaster oven helps keep them crispy.

Freezing

This recipe is fantastic for freezing. After assembling but before frying, place the egg rolls on a parchment-lined sheet pan in a single layer and freeze until solid. Then transfer to a resealable bag or airtight container and freeze for up to 3 months. When ready, fry them straight from frozen—just add a couple extra minutes to the cook time.

Reheating

Reheat leftover egg rolls in a toaster oven or conventional oven at 350°F for about 8-10 minutes to restore crispness. Microwaving can make them soggy, so I avoid that unless I’m in a rush and then I follow with a quick pan crisp.

Frequently Asked Questions:

Can I bake these egg rolls instead of frying?

Yes! While traditional egg rolls are deep-fried for that signature crispiness, you can bake them at 400°F for about 20-25 minutes, turning halfway through. The texture will be less crispy but still delicious and a bit healthier.

What if my filling releases too much water?

Make sure to sauté the vegetables over medium-high heat to evaporate excess moisture. After cooking, spread the filling on a sheet pan and chill in the refrigerator to help firm it up and drain off extra liquid before rolling.

Can I prepare the filling a day ahead?

Absolutely! Prepare the filling a day ahead and refrigerate it in an airtight container. Bring it to room temperature before using to make rolling easier and to ensure even cooking.

What dipping sauces go best with vegetable egg rolls?

Classic soy sauce mixed with rice vinegar and a touch of honey is my favorite. You can also try sweet chili sauce, spicy mayo (mayonnaise with sriracha), or even a peanut dipping sauce for a richer flavor profile.

Final Thoughts

Honestly, this Homemade Vegetable Egg Rolls Recipe has become a comforting staple in my kitchen — whether for a casual weeknight dinner or when friends pop over unexpectedly. It hits that perfect balance of crunchy, savory, and fresh, and the process itself is rewarding. You’re going to love the way these egg rolls turn out, and I can’t wait for you to give it a try and make it your own.