Veggie egg rolls… because I love egg rolls!!

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20 Minutes

  • 1 cup grated red cabbage

  • 1 cup grated carrot

  • 1 grated jalapeño pepper

  • 1/2 tablespoon grated ginger root

  • 1/4 teaspoon ground coriander

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon black pepper

  • 2 tablespoons soy sauce

  • 1 1/2 tablespoons sriracha

  • 2 cups sesame oil (can be substituted for vegetable, canola or peanut oil)

  • 1 tablespoon water

  • 1 tablespoon all purpose flour

  • (For less spice, reduce or remove sriracha and jalapeño)


20 Minutes

  1. Place grated cabbage, carrot, jalapeño, ginger, coriander, garlic powder, black pepper, soy sauce and sriracha to a medium bowl. Mix well.

  2. Heat sesame oil over medium heat.

  3. Mix 1 tablespoon water with 1 tablespoon all purpose flour to make a paste. This is used to seal the egg rolls.

  4. Arrange egg roll wrappers in a diamond, so that one corner is facing your tummy and the other is facing the wall. Place 2 tablespoons of egg roll mixture in the middle of each egg roll wrapper. Fold the corner near your tummy tightly over the top (without tearing! Be gentle at first until you get the hang of it). roll once, fold both ends (left and right) towards the center, and roll twice more. Use the flour mixture to seal the final corner against the roll. Set aside. This recipe yields 10-20 egg rolls, depending upon how much filling you ultimately use within each.

  5. Place egg rolls in the frying pan. Do not crowd! I cook mine 4 at a time. Rotate egg rolls until golden brown on all sides, anywhere between 8-12 minutes.

  6. Serve with Sweet Chili Sauce, Spring Roll Dipping Sauce, Soy Sauce or Sriracha!

  7. Note: You know your stove best – play with the heat of the oil. I prefer to fry mine slightly under medium heat so not to burn.

Additional Cooking Instructions


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