Crispy 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
Scale
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.
Find it online: https://www.firsthomelovelife.com/crispy-cabbage-egg-rolls/