1 . What ingredients are in PF Chang's vegetable egg rolls?

PF Chang's vegetable egg rolls typically feature a savory mix of shredded cabbage, carrots, green onions, and bamboo shoots, seasoned with soy sauce and other flavorful spices. These ingredients create a perfect balance of texture and taste.

2 . What is the difference between an egg roll and a vegetable roll?

An egg roll traditionally includes a combination of meat, such as pork or chicken, alongside vegetables. In contrast, a vegetable roll focuses solely on fresh veggies, making it a lighter and vegetarian-friendly option. Additionally, egg roll wrappers are thicker and crispier, while vegetable roll wrappers are often thinner.

3 . Are vegetable egg rolls a healthy snack?

Vegetable egg rolls can be a healthy snack depending on how they are prepared. Baking or air frying instead of deep frying significantly reduces the calorie and fat content. Packed with fiber and nutrients from fresh vegetables, they are a great choice when paired with a low-sodium dipping sauce.

4 . What vegetables work best in egg rolls?

The most common vegetables for egg rolls include cabbage, carrots, bell peppers, and green onions. You can also add bean sprouts, mushrooms, zucchini, or even kale for extra flavor and nutrition. Feel free to mix and match to suit your taste!

5 . What ingredients are in PF Chang's vegetable egg rolls?

PF Chang's vegetable egg rolls typically feature a savory mix of shredded cabbage, carrots, green onions, and bamboo shoots, seasoned with soy sauce and other flavorful spices. These ingredients create a perfect balance of texture and taste.

6 . What is the difference between an egg roll and a vegetable roll?

An egg roll traditionally includes a combination of meat, such as pork or chicken, alongside vegetables. In contrast, a vegetable roll focuses solely on fresh veggies, making it a lighter and vegetarian-friendly option. Additionally, egg roll wrappers are thicker and crispier, while vegetable roll wrappers are often thinner.

Veggie Egg Roll Recipe: A Simple and Tasty Snack

Description

These Veggie Egg Rolls are crispy, flavorful, and packed with fresh vegetables. Wrapped in a crunchy shell and filled with a delicious mix of cabbage, carrots, mushrooms, and bell peppers, these rolls are a perfect appetizer or snack. Whether pan-fried, baked, or air-fried, they make a healthier alternative to takeout while keeping all the crunch and flavor. Serve them with a side of soy sauce, sweet chili sauce, or a peanut dipping sauce for an extra burst of taste!

Ingredients

Scale

For the Filling:

2 cups shredded green cabbage
1 cup shredded carrots
½ cup red bell pepper, finely sliced
½ cup shiitake or button mushrooms, finely chopped
¼ cup green onions, chopped
2 cloves garlic, minced
1 tsp ginger, grated
1 tbsp soy sauce (or tamari for gluten-free option)
1 tsp sesame oil
½ tsp black pepper
½ tsp salt
1 tbsp cornstarch (to help bind the filling)

For the Egg Rolls:

12 egg roll wrappers (or rice paper for a gluten-free option)
1 egg, beaten (for sealing, or cornstarch slurry as a vegan alternative)
1 tbsp vegetable oil (for brushing if baking)

For Frying (Optional):

2 cups vegetable oil (if deep-frying)

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Instructions

1. Preparing the Filling:

Heat a large skillet or wok over medium heat. Add sesame oil, garlic, and ginger. Sauté for 30 seconds until fragrant.
Add cabbage, carrots, bell pepper, and mushrooms. Stir-fry for 3–4 minutes until softened.
Stir in soy sauce, salt, black pepper, and cornstarch. Cook for another 1–2 minutes, then remove from heat and let cool slightly.

2. Assembling the Egg Rolls:

Place an egg roll wrapper on a clean surface, with one corner pointing toward you (diamond shape).
Spoon 2 tablespoons of filling onto the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the edge with the beaten egg or cornstarch slurry.
Repeat until all rolls are assembled.

3. Cooking Methods:

Pan-Fried Method:

Heat 2 tbsp oil in a skillet over medium heat. Cook the egg rolls, turning frequently, for 2–3 minutes per side until golden and crispy.

Oven-Baked Method:

Preheat oven to 400°F (200°C). Place egg rolls on a parchment-lined baking sheet.
Brush lightly with oil and bake for 15–18 minutes, flipping halfway through.

Air Fryer Method:

Preheat the air fryer to 375°F (190°C). Lightly spray egg rolls with oil.
Cook for 8–10 minutes, flipping halfway, until crispy and golden brown.

Deep-Fried Method:

Heat vegetable oil in a deep pan to 350°F (175°C).
Fry egg rolls in batches for 3–4 minutes until golden brown. Drain on a paper towel.

4. Serving:

Serve hot with soy sauce, sweet chili sauce, or peanut dipping sauce. Enjoy!

Notes

Vegan Alternative: Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) instead of egg for sealing.
Make-Ahead Tip: Assemble egg rolls and freeze them before cooking. Cook directly from frozen, adding a few extra minutes to the cooking time.
Gluten-Free Adaptation: Use rice paper instead of egg roll wrappers and bake or pan-fry.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer, Snack
Method: Pan-Fried, Baked, Air-Fried, Deep-Fried
Cuisine: Asian, Chinese-Inspired

Nutrition

Serving Size: 1 egg roll (~60g)
Calories: 120
Sugar: 2g
Sodium: 200mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 3g
Cholesterol: 10mg