Vegetarian Egg Rolls Recipe

These egg rolls feature cabbage, mushrooms, carrot, bean sprouts, scallions, and ginger, which makes them a great vegetarian dish. If desired, chicken or pork could easily be added.

From "Recipes from the Root Cellar"
Fall 2018

  • Vegetarian egg roll
    Vegetarian Egg Rolls are filling and satisfying.
    Photo by Getty/Lauri Patterson
  • Vegetarian egg roll

Yield: 6-10 servings

In Recipes from the Root Cellar (Storey Publishing, 2010) explore the delicious, versatile world of root-cellar vegetables including winter squashes, jewel toned root vegetables, and hearty potatoes which open a world of recipes for in the colder months. Enjoy all of these vegetables whether they come from straight from the market or a root cellar where they have been stored and learn to expand your realm of recipes to include your root cellar vegetables to dishes like Vegetarian Egg Rolls and many more.


  • 1 medium head green cabbage, shredded or thinly sliced
  • 1 tablespoon salt
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon peanut or sunflower oil
  • 6 ounces shiitake mushrooms, thinly sliced, stems removed and discarded
  • 1 tablespoon soy sauce
  • 1 carrot, peeled and shredded
  • 1 cup bean sprouts
  • 4 scallions, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, peeled and minced
  • Canola or other vegetable oil, for deep-frying
  • 1 egg white
  • 1 package (1 pound) egg roll wrappers
  • Hot mustard and Thai sweet chili sauce or Chinese plum sauce, for dipping


  1. Combine cabbage and salt in a large bowl, and mix well. Set aside until cabbage is limp and wilted, at least 30 minutes. Rinse under cold running water, and drain well. (The cabbage should taste a little salty. If it's too salty, rinse again.) Return to bowl.
  2. Heat a skillet over high heat. Add the sesame and peanut oils, and heat until shimmering. Add mushrooms and soy sauce, and stir-fry until mushrooms are tender, about 5 minutes.
  3. Add mushrooms, carrot, bean sprouts, scallions, garlic, and ginger to the cabbage, and mix well. Set aside.
  4. Pour 2 to 3 inches of canola oil into a wok, tall saucepan, or deep-fat fryer, and heat over medium heat.
  5. Place the egg white in a bowl, and set aside.
  6. Dust a work surface and a baking sheet with cornstarch.
  7. Place an egg roll wrapper on the prepared work surface, with 1 corner pointing toward you. Mound 2 heaping tablespoons of filling in the center of the wrapper. Bring the corner of the wrapper closest to you up over the filling, and tuck it under the filling, making a log shape. Bring in the 2 side corners. Apply egg white with your fingers or a pastry brush to the last corner of the wrapper, and finish rolling up the egg roll, sealing it closed. Transfer the egg roll, seam-side down, to the prepared baking sheet. Continue filling and rolling until all the filling is used. If an egg roll wrapper rips, roll it in a second wrapper.
  8. When all the egg rolls are made, use a deep-frying thermometer to test whether the oil is at 365 degrees Fahrenheit. Or, drop a cube of bread into the oil, and if the oil bubbles around the bread and the cube browns uniformly in 60 seconds, the oil is at the right temperature.
  9. Add 3 egg rolls to the hot oil, and fry for 3 minutes, or until golden. Remove and let drain on a wire rack, turning them frequently. Continue frying in batches of 3 until all the egg rolls are fried.
  10. Serve hot with dipping sauces.

More from Recipes from the Root Cellar:

Reprinted with permission from Recipes from the Root Cellar by Andrea Chesman, published by Storey Publishing.

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