Crispy Homemade Takeout Style Veggie Egg Rolls

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How about we have some “stay-in” tonight?

Crispy Homemade Takeout Style Veggie Egg Rolls. Unfamiliar with what that is? Well, it’s also known as the proper way to deal with the I’m-too-much-of-an-introvert-to-go-out-and-deal-with-the-world-plus-I think-people-are-lame kind of days. Come on, admit it, you have one of those days every once in a while, if not more. These are the days that require you to pull out your best copycat versions of the foods you know you shouldn’t eat but are always craving, i.e. corn dogs, taquitos, EGG ROLLS!!!

Crispy Homemade Takeout Style Veggie Egg Rolls (5) Does anyone else look back to their different childhood stages of eating and wonder how they could have possibly thought it was healthy and okay to choose certain things? No?…..oh yeah, me neither. I’m just speaking hypothetically here because, you know, I was like the role model of health in my preteens. Yep, uh huh…….

Crispy Homemade Takeout Style Veggie Egg Rolls (9) Fine, so yeah, I may have gone through some not-so-healthy stages in my own youth that included fair amounts of colorfully packaged, sometimes frozen, artificial flavors with a side of trans-fats (FYI, those harmless seeming 100 cal packs add up). Looking back now, it’s funny to remember the phases with horror, and what’s even better is that I’m positive I’ll look back at this current patch of my life and think the same thing in a few years.

Crispy Homemade Takeout Style Veggie Egg Rolls (2) There was this one period of time a few years ago where one of my favorite snacks were these individually packed (and yes, frozen) egg rolls that were so bad, but they tasted so good. I probably ate way more of those than I’m willing to admit now, but at least I enjoyed every bite. And you know what, things change, life changes, and it’s all small potatoes at the end of the day right?

Crispy Homemade Takeout Style Veggie Egg Rolls (6) Now that I’ve become a pretty big food snob I try to keep things as healthy and real as possible, but there are just occasions that call for some classic white-trash comfort food. That’s why I’m not going to sugarcoat or pretend that these are the epitome of health food since they have veggies ’cause you, me, and Bruce Lee know that they’re not. What is better about these is that you can be in complete control of what’s going in and know that, while they are deep-fried and best served with sticky pepper sauce, they are made with fresh and whole ingredients. Balance, right?

Crispy Homemade Takeout Style Veggie Egg Rolls (4) Alright, so to make them is actually pretty straight forward and simple. It can be even easier if you want to use store-bought egg roll wrappers but the difference in flavor when you make them yourself is so worth it.

Crispy Homemade Takeout Style Veggie Egg Rolls (3)  I’ve tried them a few different ways to make them more user-friendly and I think my favorite way is to partially cook the filling to maximize flavor and minimize popping oil. Your Wednesday needs these, trust me.

Crispy Homemade Takeout Style Veggie Egg Rolls (11)

Crispy Homemade Takeout Style Veggie Egg Rolls

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Yield: about 18 egg rolls


  • 2 tablespoons vegetable oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 large carrot, julienned
  • 1 cup green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 small onion, diced
  • 1 red bell pepper, julienned
  • 2 tablespoons toasted sesame oil
  • 1/2 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1/4 teaspoon white pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 4 whole eggs
  • 1 quart oil for frying
  • Egg Roll Wrappers:
  • 2 eggs
  • 3/4 cup water
  • 1 teaspoon salt
  • 3 1/3 cups flour
  • 2 teaspoons sugar


  1. Heat 2 tablespoons vegetable oil in a large wok or skillet and add garlic and ginger. Stir for about 2 minutes until fragrant, then add carrot, cabbage, onion, and bell pepper and cook for 7 to 8 minutes until carrots and peppers are softened.
  2. Add the sesame oil, soy sauce, oyster sauce, and white pepper and stir to combine. Whisk cornstarch and water in a medium bowl until smooth and add to pan. Mix into sauce and reduce heat to low. In the same bowl you just used for the starch, crack eggs and whisk until beaten. Scoot the veggies to the sides of pan to make a hole in the middle. Add the eggs and cook until scrambled then stir everything together in the pan and remove from heat.
  3. Wrappers:
  4. Beat eggs with salt and sugar in a large bowl. Stir in water then add flour. When it starts to come together turn out onto lightly floured surface and knead until you have a smooth dough that doesn't stick to your hands. Divide into 2 sections and roll out one at a time into a rectangle about 1/8 inch thick or as thin as possible. Cut into 9 equal squares by cutting 2 lines horizontally and 2 vertically.
  5. Assemble:
  6. Dip fingers in a small bowl of water and wet all of the edges of wrapper. Spoon about 1/4 cup of filling onto 1 corner of wrapper then start rolling towards center. Fold in sides and wrap tightly. Add a little more water to seal the tip if necessary.
  7. Fry:
  8. Heat oil to 350 degrees F (180 C) in a wok or deep fryer and fry the rolls in batches for 3 to 4 minutes per side or until golden brown. Remove with a slotted spoon to a paper towel lined plate. Serve hot with your favorite Asian dipping sauces.

Crispy Homemade Takeout Style Veggie Egg Rolls (8)

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