Takeout-Style Veggie Egg Rolls Recipe by Tasty
Ingredients
- 3.5 oz glass noodle
1 package
- hot water
for soaking
- 2 cups shredded cabbage
- 1 cup shredded carrot
- ½ cup scallions
chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 12 wheat egg roll wrappers
- 1 tablespoon water
for sealing
- vegetable oil
for frying
Directions
- 1
Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
- 2
In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
- 3
Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
- 4
Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
- 5
Enjoy!
Takeout-Style Veggie Egg Rolls Recipe by Tasty
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About this Recipe
Craving that irresistible crunch and savory filling of your favorite takeout egg rolls, but want to make them fresh at home? This Takeout-Style Veggie Egg Rolls recipe delivers that classic satisfaction in just 30 minutes, allowing you to skip the delivery and savor homemade goodness.
What makes these veggie egg rolls truly special is their perfect balance: a wonderfully crispy exterior encasing a vibrant, flavorful medley of vegetables. The simple combination of shredded cabbage, carrots, and scallions, seasoned perfectly with garlic and onion powders, soy sauce, and sesame oil, creates a filling that's both comforting and fresh. It's an effortlessly quick way to enjoy a beloved dish with all the familiar flavors you love.
When you bite into one of these homemade veggie egg rolls, you'll first experience the satisfying crispness of the golden-fried wrapper, a stark contrast to the tender, savory filling within. The glass noodles add a pleasant chew, while the fresh vegetables offer a slight sweetness and texture. Seasoned with aromatic garlic and onion powder, and brightened by soy sauce and sesame oil, each bite is packed with umami and a hint of nuttiness, reminiscent of your favorite Asian-inspired dishes. These are a delightful appetizer or snack, easy enough for any home cook to master.
Feel free to customize these veggie egg rolls to your liking. While glass noodles provide a unique texture, you could experiment with a different thin noodle if preferred. For an extra pop of flavor, consider adding a dash of ginger powder to the filling. You can also vary the vegetable mix, perhaps adding finely shredded mushrooms or bell peppers to complement the cabbage and carrots.
Serve these golden-brown beauties as a standout appetizer for your next gathering or as a fun, flavorful side dish to your weeknight meal. They pair wonderfully with a simple dipping sauce, making them an instant crowd-pleaser.