Veggie Egg-Rolls + Effortless Dipping Sauce

Who said spring roll wrappers are the only option for an Asian, food loving, vegetarian cooking at home? To vegetarians the egg-rolls on the menu are to be avoided, all because they are likely to have meat inside, and yet the egg-roll wrappers are less expensive than their veggie counterparts. Here’s a way to turn the egg-roll wrappers you find in your local grocery stores to delicious vegetarian delights.


Filling options (pick at least 3) –

  • 1 package of beansprouts
  • 4-5 carrots, shredded
  • 6-7 mini-bok choys, sliced
  • A handful of white mushrooms, sliced
  • 1 cup shredded (thinly sliced) cabbage
  • 1 cup sliced onions

Sauce –

  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1 teaspoon ginger
  • 1 teaspoon garlic
  • Salt & pepper by taste
  • 1 tablespoon oil
  • 1/4 cup honey garlic sauce (either store-bought or homemade)
  • 1 cup sweet Thai chili sauce

Wrapping & Frying –

  • Egg-roll wrappers
  • Water
  • Corn starch
  • Plenty of oil

Cooking Instructions:

  1. Heat the oil in a pot, then add the filling ingredients of your choice. Fry for about 2 minutes, stirring constantly.
  2. Add the dipping sauce ingredients and cook for an additional 10-12 minutes or until sauce caramelizes, stirring occasionally.
  3. Meanwhile, take a small pot and fill with enough oil to be able to cover your egg-rolls plus some. Make sure the pot is tall enough that if oil was to jump – which it likely will – it will not splash all over the place. Heat oil until you can see wrinkles forming inside.
  4. Turn off the heat from your veggies and grab a sieve, placing it over a big heat-safe bowl. Pour the sauce and veggies mixture into your sieve and pat down using a spoon to help separate the two.
  5. While the sauce drains, prepare a little bowl or container with a mixture of cornstarch and water.IMG_20160125_165910.jpg
  6. Get a single egg-roll wrapper and place it in a diamond orientation before you.IMG_20160125_165858.jpg
  7. Next, using your finger, wet the boarder of the wrapper with the cornstarch water all the way around.


  8. Now, place some of the filling into the wrapper and fold as shown below: first taking in the two side corners, then the top corner, and rolling down until fully closed. Do not over-fill or under-fill your egg-rolls. Use up all the filling if you can.
  9. Prepare a plate with a paper towel on it to soak up the oil from the cooked egg-rolls.
  10. Drop the egg-rolls into the heated oil one batch at a time. The batch size will depend on the size of your prepared pot. Wait until the egg-rolls floats up to the top of the oil and are nicely browned before removing from oil and placing on the prepared plate.

  11. Finally, take the dipping sauce and place it in a container that is easy to dip from. Place that container with your egg-rolls on a plate and serve immediately.

Now, for the last step: Enjoy!

By: Keren