Name: Vegetarian Egg Rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10 egg rolls
Cuisine: Asian
Ingredients: 1 tbsp olive oil; 1 tbsp fresh ginger; 14 ounces coleslaw mix; 0.5 cup carrots; 3 green onions; 1 tbsp soy sauce; 1 tbsp rice vinegar; 10 egg rolls wrappers; Plum sauce; Neutral oil

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Vegetarian Egg Rolls

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a large saucepan over medium-high, heat the olive oil. Once hot, mix in the coleslaw, ginger, carrot, green onion, soy sauce and rice vinegar. Cook for 7 minutes until all of the vegetables have softened. Remove from heat and let it cool slightly.

Wrap your egg roll wrappers in a damp cloth or paper towel to keep them from drying out while you work.

Lay one wrapper flat on a clean work surface and add 1/4 cup of the vegetable mixture, a little off the center to get closer to one of the corners.

Fold the corner over the stuffing and roll about half an inch, then fold the two sides towards the center. Brush the remaining edges with a tiny bit of water to help seal the roll (I usually just do this with my finger). Roll tightly to close the egg roll and press the edges lightly to ensure it’s sealed.

To air fry: place the egg rolls in your air fryer and spray all sides with cooking spray (or brush with oil). Cook at 350˚ F for 10 minutes, flipping halfway. Every airfryer is different so check them around 8 minutes to ensure they aren’t getting too dark. You may need to do this in several batches depending on the size of your airfryer.

To fry in a skillet: Heat 2 inches of oil in a pot or deep skillet until it reaches 350 degrees. Place the egg rolls in the skillet and fry for 3-5 minutes, turn occasionally so that they brown on all sides. Place on a plate lined with paper towels to absorb excess moisture.

Serve with plum sauce and ENJOY!

Notes

Storage & Reheating: Cooled completely and wrapped well, egg rolls will keep three to four days in the refrigerator. To reheat, place them in a dry skillet and warm them up. You also could put them on a baking sheet in a medium-low oven to reheat.

Nutrition

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Tips & Tricks (5)

Pre-dry Your Vegetables 🥬
Pat the coleslaw mix and carrots completely dry with paper towels before filling to prevent soggy egg rolls and ensure maximum crispiness when fried.
Seal with Water Paste 💧
Create a paste with cornstarch and water to brush on wrapper edges for an airtight seal that prevents filling from leaking during cooking and keeps rolls intact.
Season Your Fill Adequately 🧂
Combine soy sauce, rice vinegar, and fresh ginger directly into the vegetable mixture and let sit for 5 minutes before wrapping so flavors fully infuse the filling.
Maintain Consistent Oil Temperature 🌡️
Keep oil at 350°F for stovetop frying; use a thermometer to monitor and maintain temperature, ensuring golden, crispy exteriors without greasy, undercooked interiors.
Air Fryer Secret: Lightly Oil the Wrapper 🍳
Brush egg roll wrappers with a light coating of neutral oil before air frying at 380°F for 12-14 minutes to achieve the same crispiness as deep-fried versions with less oil.