Veggie Egg Roll

veggie egg roll
veggie egg roll

Veggie Egg Rolls

Cook Time 15 minutes
Course Appetizer
Servings 4 servings


  • 2 tablespoons canola oil
  • 2 teaspoons garlic minced
  • 1 cup cabbage shredded
  • 1 carrot julienned
  • 1/2 red bell pepper julienned
  • 3 tablespoons chicken broth
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 package egg roll wrappers
  • 2 tablespoons water to seal wrappers
  • 1 quart canola oil for frying


  • In a large skillet, add canola oil until well heated.
  • On medium heat, stir in garlic, cabbage, carrots, and peppers.
  • In a small bowl, add remaining liquid ingredients, broth, sesame oil and soy sauce and mix well.
  • Add liquid ingredients to the skillet with the vegetables. Cook for 10 minutes or until vegetables are soft.
  • Remove from heat and strain liquid.
  • Prepare egg roll wrappers into a diamond shape and fill with strained vegetables and roll into egg roll shape.
  • Wet egg roll wrappers with water to seal the edges. Pat with a paper towel to remove excess water from the wrapper.
  • Pan or deep fry until golden on all sides.


You can add shrimp, chicken, pork or beef to this recipe!
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