Easy Chinese Egg Rolls

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Easy Chinese Egg Rolls

Crispy on the outside, bursting with flavor on the inside—egg rolls are a beloved classic in Chinese cuisine. Whether served as a crowd-pleasing appetizer, party snack, or weeknight treat, these rolls are as versatile as they are delicious. This version celebrates vibrant vegetables and a savory, well-balanced filling, wrapped in a golden shell and paired with a bold dipping sauce that ties everything together beautifully.

Let’s dive into this easy yet impressive recipe for Savory Vegetable Egg Rolls, a dish that’s sure to win over vegetarians and meat-lovers alike!

Ingredients

For the Filling:

  • 2 cups shredded cabbage (use a mix of green and purple for color)
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 1/2 cup finely chopped bell pepper (any color)
  • 1/2 cup green onions, finely sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • Salt and pepper, to taste

For the Egg Rolls:

  • 1 package egg roll wrappers (about 20)
  • 1 egg, beaten (for sealing)
  • Vegetable oil, for frying

For the Dipping Sauce:

  • 1/4 cup soy sauce
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon chili paste (adjust to taste)
  • 1 teaspoon rice vinegar
  • Optional: chopped fresh cilantro or sesame seeds for garnish

Instructions

1. Prepare the Filling

In a large skillet, heat sesame oil over medium heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant. Stir in the cabbage, carrots, bell pepper, and bean sprouts. Cook for 5–7 minutes, or until the vegetables are slightly tender but still crisp.

Add soy sauce and rice vinegar, then season with salt and pepper. Stir well and cook for an additional 2 minutes. Remove from heat and allow the mixture to cool slightly.

2. Assemble the Egg Rolls

Place an egg roll wrapper on a clean surface in a diamond shape, with a corner pointing toward you. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom over the filling, then fold in the sides, and roll up tightly. Brush the top edge with the beaten egg to seal. Repeat with the remaining wrappers and filling.

3. Fry the Egg Rolls

Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat to 350°F (175°C). Carefully add a few egg rolls at a time, frying for 3–4 minutes per side or until golden brown and crisp. Remove and place on a paper towel-lined plate to drain.

4. Make the Dipping Sauce

In a small bowl, whisk together soy sauce, honey (or agave), sesame oil, chili paste, and rice vinegar. Adjust seasoning to taste. Garnish with sesame seeds or chopped cilantro if desired.

5. Serve

Arrange egg rolls on a platter and serve hot with the dipping sauce on the side. Enjoy the satisfying crunch and vibrant flavor in every bite!

Conclusion

These Savory Vegetable Egg Rolls are more than just a tasty snack—they’re a celebration of fresh ingredients, homemade comfort, and shared moments. The colorful vegetables not only offer visual appeal but also pack in nutrients, making these rolls a healthier alternative to many store-bought versions.

Feel free to get creative with the filling: add seasoned tofu, sautéed mushrooms, or your favorite protein like chicken or shrimp. The adaptability of this recipe makes it perfect for any season or occasion.

Pairing the rolls with your own dipping sauce adds that special homemade touch that elevates the experience. With its balance of sweet, salty, and spicy, the sauce complements the crispy exterior and flavorful filling perfectly.

 

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