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    Home » Recipes » Appetizer Recipes » Homemade Vegetable Egg Rolls

    Published: Nov 21, 2014 · Modified: Aug 25, 2020 by Linda Warren

    Homemade Vegetable Egg Rolls

    Jump to Recipe Print Recipe

    Don't let these vegetable egg rolls fool you! They're easy to make starting with packaged broccoli carrot slaw, some fresh ginger, soy sauce and store-bought egg roll wrappers. And you just gotta dip them in my easy sweet chili sauce. The perfect party appetizer or a side for your favorite Chinese meal.

    Egg Rolls | 2CookinMamas

    I know everyone is thinking about Thanksgiving and what they will fix for the big day but I also know that you can get tired of turkey this and turkey that, so here's something to break up the monotony. 

    Egg Rolls plated | 2CookinMamas

    I always thought egg rolls would be difficult to make as they are such perfect little packets of goodness and fried to a golden brown but it turned out that these particular vegetable egg rolls are easier than they look. These little beauties are perfect for vegetarian diets or just for those wanting to add as an appetizer before a meaty meal.

    Egg Rolls 1 | 2CookinMamas

    Of course, you can also add some finely chopped pork or shrimp to them to put them over the top. And they can also be served as appetizers for a party by making them smaller bu cutting them in half or using wonton wrappers. Be sure to serve them with my awesome sweet chili sauce for dipping.

    Pair with these Asian-flavored favorites

    Grilled Salmon with Thai Basil Sauce

    Crockpot Pork Thai Style

    Grilled Asian Style Pork Loin

    Love quick & easy recipes? Follow me on Instagram, Facebook, Pinterest & Twitter for all the latest recipe inspiration! Plus join my email list here and receive a free e-book.

    Egg Rolls | 2CookinMamas

    Vegetable Egg Rolls with Sweet Chili Sauce

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    Course: Appetizer
    Cuisine: Asian
    Prep Time: 20 minutes
    Cook Time: 19 minutes
    Total Time: 39 minutes
    Servings: 10 servings
    Calories: 157kcal
    Author: Linda Warren

    Ingredients

    Sweet Chili Sauce

    • 1 ½ teaspoons minced garlic or 3 large garlic cloves
    • 2 Serrano peppers with or without seeds depending on how hot you like it
    • ¼ cup white vinegar
    • ½ cup sugar
    • 1 ½ teaspoons salt
    • ¾ cup + 2 Tablespoons water
    • 1 Tablespoon cornstarch

    Egg Rolls

    • 4 Tablespoons vegetable oil
    • 1 inch fresh ginger grated
    • 2 cloves garlic minced
    • 2 green onions sliced thin
    • 1 small red pepper julienned
    • ¼ cup chicken broth
    • 2 Tablespoon Tamari soy sauce gluten-free
    • 1 Tablespoon sugar
    • 1 ½ cup broccoli/carrot slaw
    • 1-2 Tablespoons toasted sesame oil
    • 10 egg roll wrappers cover with damp kitchen towel to keep flexible(gluten-free options are usually made of rice paper)

    Instructions

    Sweet Chili Sauce

    • Puree garlic, peppers, vinegar, sugar , salt and ¾ cup water in blender.
    • Pour into small saucepan and bring to boil. Lower heat and simmer for 3-5 minutes.
    • Mix cornstarch with remaining 2 tablespoons water until smooth. Whisk into blended mixture and simmer for 1-2 minutes or until sauce starts to thicken.
    • Let cool and store in resealable glass jar in refrigerator.

    Egg Rolls

    • In a large skillet over high heat, heat 2 tablespoons oil and stir fry ginger and garlic for a few seconds then add green onion and red pepper cooking for 2 more minutes.
    • Combine chicken broth, Tamari soy sauce, sugar and slaw. Add to skillet and bring to a boil. Simmer for 5 minutes. Stir in sesame oil, remove from heat and let cool for 30 minutes. Strain to remove excess liquid.
    • Arrange an egg roll wrapper in front of you so that it looks like a diamond. Fill the lower third with about ¼ cup of vegetable mixture. Roll the corner nearest you in one turn then turn in the sides. Roll the rest of the way so that it looks like a log. Place a little water on the edge and press to seal. Cover with damp towel. Repeat with remaining wrappers and filling.
    • Clean out the large skillet. Set over medium high heat and add 2 tablespoons vegetable oil. When heated, fry egg rolls until browned on all sides, about 5-7 minutes.

    Notes

    You can also make them half-sized and they make excellent appetizers. You can also add ¼-1/2 cup chopped cooked shrimp for a meatier option.

    Nutrition

    Calories: 157kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 652mg | Potassium: 92mg | Fiber: 1g | Sugar: 11g | Vitamin A: 103IU | Vitamin C: 18mg | Calcium: 19mg | Iron: 1mg

    More Appetizer Recipes

    • Buffalo Chicken Quesadillas
    • Hawaiian Roll Breakfast Sliders
    • Apple Bacon Cheese Phyllo Cup Appetizers
    • Air Fryer Jalapeno Poppers

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    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

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