Crispy on the outside and steamy on the inside, homemade pan-fried egg rolls make a great starter, party time app, or a simple and delicious Asian meal.
Recently, easy appetizer recipes here have been taken to a new level with the publishing of homemade pizza rolls.
Generally, everything here is made from scratch, but there are times when we simply don’t want to or have time to make our own dough, teriyaki sauce, etc.
At half-past eight in the evening, after a busy day, the kids are fed, in bed and no food is left on the table for you.
What do you do? Well, it is times like that making something from scratch is out of the question.
How to make vegetable egg rolls
This recipe will take no more than 20 minutes, from fridge to table.
What you will need to make pan-fried egg rolls
The exact measurements are in the recipe card below.
- Egg roll wraps
- Coleslaw mix (broccoli coleslaw mix is the best)
- Teriyaki sauce
- Hot sauce
- Soy sauce
Combine coleslaw, teriyaki sauce, hot sauce, and a splash of soy sauce into a mixing bowl and mix well.
Lay an egg roll wrap on the counter with a corner facing you.
Add a scoop of filling to the middle of the wrap, favoring the side closest to you, and fold that corner over the filling, tucking it under the filling as best as you can.
Flatten out the sides of the folds before folding the left and right corners towards the middle. Finally, firmly holding the egg roll to keep its shape, roll it into the final corner.
Once the egg rolls have been wrapped, Heat up about 1/2″ of oil in a small, cast iron skillet. Add in egg rolls gently, being careful not to overcrowd.
Let them cook for about 2 minutes per side, then remove to a wire rack to cool.
Dipping sauces that go great with pan-fried egg rolls include soy sauce, sweet and sour sauce, or a sweet chili sauce.
Enjoy as an appetizer, late-night snack, or serve with your favorite Chinese dishes such as this teriyaki beef and broccoli or beef liver stir fry.
To some, vegetable egg rolls do not sound all that appealing.
Let me suggest, as someone who has to have meat in every meal, at the very least, make a few of the egg rolls with just the veggies; they are honestly out of this world.
You can certainly substitute some pork or chicken for added protein, especially if you want to serve this as a meal rather than an appetizer.
More Favorite Easy Appetizers
Pan-Fried Egg Rolls
Crispy on the outside and steamy on the inside, homemade egg rolls make a great starter, party time app, or a simple and delicious Asian meal.
- 1 ⅛ cup of teriyaki sauce
- 16 oz package of broccoli slaw or coleslaw mix.
- 1 tbsp soy sauce
- 1 tsp Louisiana hot sauce
- Egg roll wrappers
- Coconut oil for frying
- Toss all 3 sauces in with the slaw mix.
- On a counter, lay out an egg roll wrapper with a corner facing you.
- Add a small scoop to the center of the wrapper, favoring the corner closet to you.
- Fold the corner nearest you overtop the filling, tucking underneath, best as possible.
- Flatten out the wrapper fold on either side of the filling before folding the left and right corners in towards the middle.
- Finally, holding the center and sides firmly, roll it into the final corner.
- Once all the egg rolls have been assembled, heat about ½" of oil in the bottom of a cast iron skillet to approximately 350°. Gently place 3-4 egg rolls in the skillet, being careful not to overcrowd.
- Let them fry for about 2 minutes on both sides.
- Place on a wire rack to cool.
Makes approximately 16 egg rolls.
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