These crispy cabbage egg rolls have a golden, bubbly wrapper wrapped around a savory filling made with tender cabbage, carrots, garlic, and ginger. They’re crunchy on the outside, flavorful on the inside, and surprisingly easy to make at home.
Serve them with sweet chili sauce, duck sauce, spicy mustard, or homemade egg roll dipping sauce for an appetizer everyone will reach for first. They’re perfect for parties, game day, Chinese takeout night, or whenever you’re craving something hot and crispy.
More Easy Asian Inspired Appetizers To Try
Why You’ll Love These Crispy Cabbage Egg Rolls
Homemade egg rolls take a little more work than opening a box from the freezer, but the fresh flavor and extra-crispy texture make them completely worth it.
- Crispy, golden wrappers
- Fresh vegetable filling
- Easy-to-find ingredients
- Ready in about 45 minutes
- Perfect for making ahead
- Easy to freeze for later
- Delicious as an appetizer, snack, or side dish
The filling is also easy to customize. You can keep these egg rolls vegetarian or add ground pork, chicken, shrimp, or another favorite protein.
What Are Cabbage Egg Rolls?
Cabbage egg rolls are made by wrapping a savory cooked cabbage filling inside thin egg roll wrappers. The rolls are then fried until the wrappers become crisp, golden, and bubbly.
Although cabbage is the main ingredient, carrots, onion, garlic, ginger, soy sauce, and sesame oil give the filling its classic takeout-inspired flavor. Unlike spring rolls, egg rolls are generally made with thicker wheat-based wrappers that develop a hearty crunch when fried.
Ingredients for Crispy Cabbage Egg Rolls
For the cabbage filling
- Green cabbage: Thinly sliced cabbage forms the base of the filling.
- Carrots: Shredded carrots add color, texture, and mild sweetness.
- Green onions: These provide a fresh onion flavor without overpowering the vegetables.
- Garlic: Freshly minced garlic gives the filling more depth.
- Ginger: Fresh ginger adds warmth and classic Asian-inspired flavor.
- Soy sauce: Use regular or reduced-sodium soy sauce to season the filling.
- Rice vinegar: A small splash brightens the vegetables.
- Sesame oil: This adds a rich, nutty flavor. A little goes a long way.
- Black pepper: Adds a mild layer of heat.
- Neutral cooking oil: Use vegetable, canola, avocado, or peanut oil.
For assembling and frying
- Egg roll wrappers
- Cornstarch
- Water
- Vegetable or peanut oil for frying
More Cabbage Recipes You’ll Love
The Best Cabbage for Egg Rolls
Green cabbage is the best choice for homemade egg rolls. It softens quickly while still retaining enough texture to keep the filling from becoming mushy.
You can also use a packaged coleslaw mix to save time. Choose a plain mixture containing shredded green cabbage and carrots without any dressing.
Napa cabbage can be used, but it contains more water than green cabbage. If you use it, cook the filling until the extra liquid has evaporated completely.
How to Make Crispy Cabbage Egg Rolls
1. Prepare the vegetables
Thinly slice the cabbage and shred the carrots. Finely chop the green onions, then mince the garlic and ginger.
Keeping the vegetables thin and evenly sized helps the filling cook quickly and makes the egg rolls easier to wrap.
2. Cook the cabbage filling
Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the cabbage and carrots, then cook for four to five minutes, stirring frequently.
Add the garlic, ginger, and green onions. Continue cooking for another minute, just until fragrant.
Stir in the soy sauce, rice vinegar, sesame oil, and black pepper. Cook until the vegetables are tender and no visible liquid remains in the pan.
3. Cool the filling
Transfer the cooked cabbage mixture to a plate or shallow bowl. Let it cool completely before filling the egg roll wrappers.
Do not skip this step. Hot filling creates steam inside the wrapper, which can make the egg rolls soggy or cause them to split while frying.
4. Make the sealing mixture
Mix the cornstarch and water in a small bowl until smooth. This creates a simple paste that helps seal the egg rolls so they stay closed in the hot oil.
5. Fill and roll the egg rolls
Place one egg roll wrapper on a clean surface with one corner pointing toward you, so it looks like a diamond.
Add approximately three tablespoons of cabbage filling across the lower center of the wrapper. Fold the bottom corner tightly over the filling. Fold both side corners inward, then continue rolling toward the top corner.
Brush the top corner with the cornstarch mixture and press gently to seal. Repeat with the remaining wrappers and filling.
6. Fry until golden and crispy
Pour approximately two inches of oil into a heavy pot or deep skillet. Heat the oil to 350°F.
Carefully add a few egg rolls to the oil without crowding the pan. Fry for three to four minutes, turning occasionally, until the wrappers are golden brown and crisp.
Transfer the cooked egg rolls to a wire rack set over a baking sheet. Allow the oil to return to 350°F before frying the next batch.
The Secret to Extra-Crispy Egg Rolls
The most important part of making crispy egg rolls is controlling moisture. The cabbage filling should be cooked until the liquid has evaporated, then cooled completely before it is wrapped.
A few other simple steps make a big difference:
- Keep unused wrappers covered so they don’t dry out.
- Don’t overfill the wrappers.
- Roll each egg roll tightly to remove air pockets.
- Seal the edges completely.
- Keep the frying oil close to 350°F.
- Fry in small batches.
- Drain the egg rolls on a wire rack instead of paper towels.
Paper towels can trap steam underneath the egg rolls and soften the bottoms. A wire rack allows air to circulate around the entire wrapper.
Can I Use Bagged Coleslaw Mix?
Yes. Plain bagged coleslaw mix is a convenient shortcut for this recipe. You’ll need approximately six cups.
Because the cabbage is already shredded, the filling will cook quickly. Watch it closely and stop cooking once the cabbage has softened and any excess liquid has evaporated.
Make It Your Own
These crispy cabbage egg rolls are delicious as written, but the simple vegetable filling is easy to customize.
Add ground pork
Brown eight ounces of ground pork before adding the vegetables. Drain any excess grease, then continue with the recipe.
Add chicken
Use finely chopped cooked chicken or brown ground chicken in the skillet before adding the cabbage.
Add shrimp
Stir chopped cooked shrimp into the cabbage filling after the vegetables have finished cooking.
Make them spicy
Add crushed red pepper flakes, chili garlic sauce, or sriracha to the filling.
Add mushrooms
Finely chopped shiitake or cremini mushrooms add a hearty, savory flavor. Cook them until their moisture has evaporated before adding the cabbage.
Use different vegetables
Try adding finely chopped celery, bean sprouts, water chestnuts, or bamboo shoots. Avoid using too many watery vegetables, as excess moisture can soften the wrappers.
What to Serve With Cabbage Egg Rolls
Serve these homemade egg rolls with one or more dipping sauces:
They also make a delicious side dish for beef and cabbage stir-fry, orange chicken, fried rice, lo mein, sesame chicken, or homemade wonton soup.
PrintCrispy Cabbage Egg Rolls | Better Than Takeout
These homemade crispy cabbage egg rolls are filled with tender cabbage, carrots, green onions, garlic, and ginger, then fried until bubbly and golden brown. Serve them with sweet chili sauce for an easy appetizer that tastes better than takeout.
- Prep Time: 25 MINS
- Cook Time: 20 MINS
- Total Time: 45 minutes
- Yield: 12 eggrolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: ASIAN INSPIRED
Ingredients
Cabbage filling
- 1 tablespoon vegetable or avocado oil
- 6 cups thinly shredded green cabbage
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground black pepper
For assembling
- 12 egg roll wrappers
- 1 tablespoon cornstarch
- 2 tablespoons water
For frying and serving
- Vegetable, canola, or peanut oil, as needed for frying
- Sweet chili sauce, duck sauce, or hot mustard, for serving
Instructions
- Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the shredded cabbage and carrots. Cook for four to five minutes, stirring frequently, until the vegetables begin to soften.
- Add the green onions, garlic, and ginger. Cook for one minute, stirring constantly, until fragrant.
- Stir in the soy sauce, rice vinegar, sesame oil, and black pepper. Continue cooking for two to three minutes, or until the vegetables are tender and no visible liquid remains in the skillet.
- Transfer the filling to a wide plate or shallow bowl. Spread it into an even layer and let it cool completely. Wrapping hot filling can make the egg rolls soggy.
- Whisk the cornstarch and water together in a small bowl to make a sealing mixture.
- Place one egg roll wrapper on a clean work surface with one corner pointing toward you, creating a diamond shape. Keep the unused wrappers covered with a slightly damp towel so they don’t dry out.
- Spoon approximately three tablespoons of cooled cabbage filling across the lower third of the wrapper. Leave space around the edges and avoid overfilling.
- Fold the bottom corner tightly over the filling. Fold the left and right corners inward, then continue rolling toward the top corner.
- Brush the top corner with the cornstarch mixture. Finish rolling and gently press the seam to seal. Repeat with the remaining wrappers and filling.
- Pour approximately two inches of frying oil into a heavy-bottomed pot or deep skillet. Heat the oil to 350°F.
- Carefully lower three or four egg rolls into the hot oil. Do not overcrowd the pot.
- Fry for three to four minutes, turning occasionally, until the wrappers are evenly golden brown and crispy.
- Transfer the cooked egg rolls to a wire rack placed over a baking sheet. Let the oil return to 350°F before frying the next batch.
- Serve immediately with sweet chili sauce, duck sauce, hot mustard, or your favorite dipping sauce.
Notes
- Cook the filling until all visible liquid has evaporated. Excess moisture can make the wrappers soggy or cause them to split.
- Let the filling cool completely before assembling the egg rolls.
- Use approximately three tablespoons of filling in each wrapper. Overfilled egg rolls are difficult to seal and more likely to burst.
- Keep unused wrappers covered while you work because they dry out quickly.
- Maintain an oil temperature of approximately 350°F. Cooler oil can produce greasy egg rolls, while overly hot oil can burn the wrappers.
- Drain the egg rolls on a wire rack instead of paper towels. A rack prevents steam from softening the bottoms.
- Nutrition will vary depending on the wrappers, dipping sauce, and amount of frying oil absorbed.
Air-Fryer Instructions
Preheat the air fryer to 375°F. Lightly brush or spray all sides of the assembled egg rolls with oil. Arrange them in a single layer without touching. Air-fry for 10 to 12 minutes, turning halfway through, until golden and crispy.
Oven Instructions
Preheat the oven to 425°F. Arrange the egg rolls seam-side down on a lightly greased baking sheet. Brush or spray all sides with oil. Bake for 18 to 22 minutes, turning halfway through, until crisp and golden brown.
Can You Bake Cabbage Egg Rolls?
Yes. Baked cabbage egg rolls won’t have quite the same bubbly texture as fried egg rolls, but they can still become crisp and golden.
Preheat the oven to 425°F. Arrange the egg rolls seam-side down on a lightly greased baking sheet. Brush or spray all sides with oil.
Bake for 18 to 22 minutes, turning halfway through, until golden brown and crisp.
How to Make Egg Rolls in the Air Fryer
Preheat the air fryer to 375°F. Lightly coat the egg rolls with cooking spray or brush them with oil.
Place the egg rolls in the basket in a single layer, leaving space between each one. Air-fry for 10 to 12 minutes, turning halfway through, until crisp and golden.
Cooking times may vary depending on the size and model of your air fryer.
How to Store and Reheat Leftover Egg Rolls
Store leftover egg rolls in an airtight container in the refrigerator for up to three days.
For the best texture, reheat them in a 375°F oven or air fryer until hot and crisp. Avoid using the microwave if possible because it will soften the wrappers.
How to Freeze Homemade Egg Rolls
Uncooked cabbage egg rolls freeze very well.
Place the assembled egg rolls on a parchment-lined baking sheet, making sure they aren’t touching. Freeze until firm, then transfer them to a freezer-safe container or storage bag. Freeze for up to three months.
Cook the egg rolls directly from frozen. Do not thaw them first, as thawing can make the wrappers sticky and soggy. Add a few extra minutes to the cooking time and make sure the centers are hot before serving.
Frequently Asked Questions
Why are my homemade egg rolls soggy?
Soggy egg rolls are usually caused by excess liquid in the filling, filling that was wrapped while still hot, or frying oil that wasn’t hot enough. Cook off all visible moisture, cool the filling completely, and keep the oil around 350°F.
Why did my egg rolls split while frying?
The wrappers may split if they’re overfilled, rolled too loosely, allowed to dry out, or placed in oil that is too hot. Use about three tablespoons of filling and roll the wrappers snugly without pulling hard enough to tear them.
Can I prepare the filling ahead of time?
Yes. Prepare the cabbage filling up to two days in advance and store it in an airtight container in the refrigerator. Drain away any liquid that collects before assembling the egg rolls.
Can I assemble egg rolls ahead of time?
You can assemble them several hours before cooking. Place them in a single layer, cover them with a slightly damp paper towel, and refrigerate. For longer storage, freeze them instead.
What oil is best for frying egg rolls?
Vegetable, canola, and peanut oil are all good choices because they have neutral flavors and high smoke points. Peanut oil creates especially crisp results but should be avoided when serving anyone with a peanut allergy.
Are cabbage egg rolls vegetarian?
This recipe is vegetarian if you use egg roll wrappers made without animal-derived ingredients. Check the package carefully because ingredients vary by brand.
Final Thoughts
Once you taste these homemade crispy cabbage egg rolls, you may have a hard time going back to the frozen kind. The savory cabbage filling, fresh ginger and garlic, and shatteringly crisp wrapper make every bite taste like your favorite takeout appetizer—only fresher.
Serve them hot with several dipping sauces, or freeze a batch so you can fry, bake, or air-fry a few whenever the craving hits. They’re an easy crowd-pleaser that deserves a permanent place in your appetizer rotation.
