Lazy Day Veggie Egg Rolls

These Lazy Day Veggie Egg Rolls have become an absolute staple in our house, especially on those evenings when energy is low, but the craving for something crispy, savoury, and satisfyingly delicious is high. I first stumbled upon the concept when looking for a way to use up leftover coleslaw mix (yes, really!) and was skeptical, but the result was shockingly good. The kids, who usually turn their noses up at visible shreds of cabbage, devoured these without a second thought, asking for more. The beauty lies in their simplicity – minimal chopping thanks to pre-shredded veggies, a quick sauté, and an easy wrapping process. Whether we bake them for a healthier crunch or pan-fry for that classic golden finish, they disappear fast. They’ve saved dinner time more than once, transforming a potentially bland weeknight into something a little more special, proving that “lazy” can still be incredibly tasty.

Ingredients

• 1 tablespoon Sesame Oil: Provides a nutty, aromatic base flavour essential for Asian-inspired dishes. Toasted sesame oil offers the most intense flavour.
• 1 tablespoon Soy Sauce (or Tamari for Gluten-Free): Adds salty umami depth to the filling. Low sodium soy sauce can be used to control saltiness.
• 1 teaspoon Ginger, freshly grated or minced: Brings a warm, zesty spice that brightens the vegetable mixture.
• 2 cloves Garlic, minced: Offers a pungent, savoury foundation crucial for the filling’s flavour profile.
• 1 bag (14-16 oz) Coleslaw Mix: The star shortcut! Typically contains shredded green cabbage, red cabbage, and carrots, providing bulk, crunch, and colour with zero chopping required.
• 1/2 cup Green Onions, thinly sliced: Adds a mild, fresh oniony bite. Both white and green parts can be used.
• 1/4 cup Water Chestnuts, drained and finely chopped (optional): Include these for a delightful, crisp textural contrast.
• 1 tablespoon Cornstarch: Mixed with a little water, this helps to thicken any excess moisture in the filling, preventing soggy egg rolls.
• 1 package (approx. 16-20 wrappers) Egg Roll Wrappers: Square, thin dough sheets found in the refrigerated section of most grocery stores, usually near the produce or tofu.
• 1 Large Egg, beaten (for sealing): Acts as the “glue” to securely seal the egg roll wrappers. Water can be used as a vegan alternative, though it may not seal quite as strongly.
• Vegetable Oil (for frying, approx. 2-3 cups) OR Cooking Spray (for baking/air frying): The medium for achieving that desired crispy exterior. Choose a neutral oil with a high smoke point like canola, peanut, or vegetable oil if frying.

Instructions

1. Prepare the Filling Base: Heat the sesame oil in a large skillet or wok over medium-high heat. Once shimmering, add the minced garlic and grated ginger. Sauté for about 30-60 seconds until fragrant, being careful not to burn the garlic.
2. Cook the Vegetables: Add the entire bag of coleslaw mix to the skillet. Stir-fry for 3-5 minutes, tossing frequently, until the cabbage begins to wilt and soften slightly but still retains some crunch.
3. Season the Filling: Pour the soy sauce (or tamari) over the vegetables. Continue to stir-fry for another 1-2 minutes, allowing the sauce to coat the mixture evenly.
4. Incorporate Freshness and Texture: Stir in the sliced green onions and the optional chopped water chestnuts. Cook for just one more minute to combine the flavours.
5. Thicken the Filling: In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth, creating a slurry. Pour this slurry into the skillet with the vegetables. Stir continuously for about 1 minute until the sauce thickens slightly and coats the vegetables. This step is crucial for absorbing excess moisture.
6. Cool the Filling COMPLETELY: Remove the skillet from the heat. Transfer the vegetable filling to a bowl or spread it out on a baking sheet. Allow it to cool completely to room temperature (or even chill it briefly in the refrigerator). Attempting to wrap hot filling will make the wrappers steamy, difficult to handle, and prone to tearing, leading to soggy egg rolls. This cooling step is non-negotiable for crispy results!
7. Set Up Your Wrapping Station: Once the filling is cool, prepare your workspace. Place an egg roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond). Have the bowl of cooled filling, the small bowl of beaten egg, and a clean plate or baking sheet ready for the finished egg rolls.
8. Fill the Wrapper: Spoon about 2-3 tablespoons of the cooled vegetable filling onto the bottom third of the wrapper, shaping it into a log, leaving about an inch of space from the side corners. Avoid overfilling, as this makes rolling difficult and can cause tearing.
9. Fold the Bottom Corner: Carefully lift the bottom corner (the one closest to you) and fold it up and over the filling, tucking it snugly against the filling.
10. Fold the Side Corners: Dip your finger into the beaten egg (or water) and lightly brush the edges of the left and right corners. Fold the left corner towards the center, over the filling, pressing gently to seal. Repeat with the right corner, folding it towards the center. It should now resemble an open envelope.
11. Roll It Up: Brush the exposed top corner edges lightly with more beaten egg. Starting from the bottom (the folded end), roll the egg roll up tightly towards the top corner. Ensure the roll is snug to prevent air pockets and oil seepage during cooking. Press the final top corner firmly to seal the egg roll completely.
12. Repeat: Place the finished egg roll seam-side down on the prepared plate or baking sheet. Repeat steps 8-11 with the remaining wrappers and filling until all the filling is used. Keep the finished egg rolls covered with a slightly damp cloth or plastic wrap if you aren’t cooking them immediately to prevent the wrappers from drying out.
13. Cook the Egg Rolls (Choose your method):
    • Pan-Frying (Shallow Frying): Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet or pot over medium-high heat until it reaches about 350°F (175°C). A drop of water should sizzle immediately, or a small piece of wrapper should turn golden brown in about 30 seconds. Carefully place 3-4 egg rolls into the hot oil, seam-side down, being careful not to overcrowd the pan. Fry for about 2-4 minutes per side, turning gently with tongs, until they are deeply golden brown and crispy all over.
    • Deep-Frying: Heat 2-3 inches of oil in a deep pot or Dutch oven to 350°F (175°C). Carefully lower the egg rolls into the hot oil using tongs or a spider strainer, frying in batches of 3-4. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
    • Baking: Preheat your oven to 400°F (200°C). Lightly brush or spray the egg rolls all over with vegetable oil or cooking spray. Place them in a single layer, seam-side down, on a baking sheet lined with parchment paper or a wire rack set inside a baking sheet (for better air circulation). Bake for 15-25 minutes, flipping them halfway through, until golden brown and crispy. Baking yields a less greasy but potentially less evenly browned result compared to frying.
    • Air Frying: Preheat your air fryer to 380°F (190°C). Lightly spray the egg rolls with cooking spray. Place them in the air fryer basket in a single layer, ensuring they don’t touch (work in batches if necessary). Air fry for 8-12 minutes, flipping halfway through, until golden brown and crispy.
14. Drain and Serve: Once cooked, carefully remove the egg rolls from the hot oil (if frying) using tongs or a spider strainer. Let them drain on a wire rack set over paper towels. Allowing them to drain on a wire rack prevents the bottoms from becoming soggy. If baking or air frying, simply remove them from the oven/air fryer. Let the egg rolls cool for a few minutes before serving, as the filling will be extremely hot. Serve warm with your favorite dipping sauces.

Nutrition Facts

(Nutritional information is an estimate and will vary based on cooking method, specific ingredients used, and portion size. Based on approximately 16 egg rolls per batch, pan-fried.)

• Servings: Approximately 16 egg rolls
• Calories per serving (1 egg roll, pan-fried estimate): 120-180 kcal (Significantly lower if baked or air-fried, potentially 80-120 kcal)
• Fat: Primarily from cooking oil if fried; minimal if baked/air-fried. Using sesame oil in filling contributes healthy unsaturated fats.
• Carbohydrates: Mainly from the egg roll wrappers and vegetables. Coleslaw mix provides dietary fiber.
• Protein: Small amount primarily from the egg roll wrappers and trace amounts in vegetables.
• Sodium: Contributed mainly by soy sauce. Using low-sodium soy sauce can reduce this significantly.

Preparation Time

• Prep time: Approximately 20-25 minutes (includes making the filling, cooling time is crucial and adds ~15-20 mins passive time)
• Cook time: Approximately 15-25 minutes (depending on the cooking method and batch size)
• Total time: Approximately 50-70 minutes (including essential cooling time for the filling)

How to Serve

These Lazy Day Veggie Egg Rolls are fantastic on their own as an appetizer, snack, or even a light meal. Here are some serving suggestions:

• Dipping Sauces are Key:
  • Classic sweet and sour sauce (store-bought or homemade)
  • Sweet chili sauce
  • Duck sauce
  • Soy sauce or tamari mixed with a dash of rice vinegar and sesame oil
  • Spicy mustard
  • Peanut dipping sauce
  • Hoisin sauce
  • Sriracha mayo for a creamy kick
• As an Appetizer Platter: Arrange them neatly on a platter, perhaps garnished with extra sliced green onions or sesame seeds. Serve alongside other appetizers like potstickers, spring rolls, or crab rangoon for a dim sum feel.
• Part of a Main Meal:
  • Serve alongside a simple stir-fry (chicken, beef, tofu, or just vegetables).
  • Pair with plain steamed rice or flavorful fried rice.
  • Serve with noodle dishes like lo mein or chow mein.
  • Accompany a bowl of comforting soup, such as egg drop soup, wonton soup, or hot and sour soup.
• For Parties: Cut them in half diagonally after cooking for easier handling and dipping at gatherings.
• Garnish: A sprinkle of toasted sesame seeds or finely chopped cilantro can add visual appeal and a subtle flavour boost just before serving.

Additional Tips

1. Embrace the Shortcut: Don’t feel guilty about using the bagged coleslaw mix! It’s the key to the “lazy day” aspect. If you prefer, you can absolutely shred your own cabbage and carrots, but the pre-packaged mix saves significant time and effort. Just ensure it looks fresh.
2. Cooling is Crucial: I cannot stress this enough – the filling must be completely cool before you start wrapping. Hot filling creates steam inside the wrapper, leading to tearing during wrapping and sogginess after cooking. Spread it on a baking sheet for faster cooling.
3. Master the Wrap: Practice makes perfect! Aim for a tight roll without tearing the wrapper. Don’t underfill (they’ll be sad and empty) or overfill (they’ll burst). Ensure the edges are well-sealed with the egg wash (or water) to prevent oil from seeping in during frying or the filling leaking out.
4. Don’t Crowd the Pan/Fryer: Whether you’re pan-frying, deep-frying, or air frying, cook the egg rolls in batches. Overcrowding lowers the oil temperature (for frying) or prevents proper air circulation (for air frying/baking), resulting in greasy, unevenly cooked, or soggy egg rolls. Give them space!
5. Oil Temperature Matters (for Frying): If frying, maintaining the correct oil temperature (around 350°F/175°C) is vital. Too low, and they absorb excess oil and become greasy. Too high, and the wrapper burns before the inside is heated through. Use a thermometer for accuracy if possible.
6. Drain Properly: After frying, immediately transfer the egg rolls to a wire rack set over paper towels or a baking sheet. Don’t let them sit directly on paper towels, as the bottoms can become soggy. The wire rack allows air to circulate, keeping them crispy.
7. Make-Ahead Options: You can prepare the filling a day in advance and store it, covered, in the refrigerator. You can also assemble the egg rolls completely, place them in a single layer on a baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for a few hours before cooking. For longer storage, freezing is best (see FAQ).
8. Customize Your Filling: Feel free to add other finely chopped or shredded vegetables like mushrooms (sauté them first to release moisture), bell peppers, bean sprouts, or bamboo shoots. You could also add cooked, crumbled tofu or finely chopped shrimp for extra protein, ensuring any additions are cooked and cooled. A dash of white pepper or a pinch of five-spice powder can add complexity.

FAQ Section

1. Q: Can I bake these veggie egg rolls instead of frying them?
   • A: Absolutely! Baking is a great, healthier alternative. Preheat your oven to 400°F (200°C). Place the assembled egg rolls on a baking sheet lined with parchment paper or a wire rack. Brush or spray them lightly with oil (like vegetable, canola, or even olive oil spray). Bake for 15-25 minutes, flipping them halfway through, until they are golden brown and crispy. They might not be quite as evenly browned or blistered as fried ones, but they are still delicious and significantly less greasy.
2. Q: How do I prevent my egg rolls from becoming soggy?
   • A: Soggy egg rolls are usually caused by a few key issues: 1) The filling was too wet or wasn’t cooled completely before wrapping. Ensure you cook out excess moisture and use the cornstarch slurry, then cool the filling thoroughly. 2) The egg rolls weren’t sealed properly, allowing oil to seep in during frying. Use egg wash and press firmly. 3) The frying oil temperature was too low, causing them to absorb oil instead of crisping quickly. 4) They weren’t drained properly on a wire rack after cooking.
3. Q: Can I make these egg rolls ahead of time?
   • A: Yes! You have a couple of options. You can make the filling up to 24 hours in advance and store it covered in the fridge. You can also assemble the egg rolls, place them in a single layer on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate for up to 4-6 hours before cooking. For longer storage, freezing is recommended.
4. Q: Can I freeze these veggie egg rolls?
   • A: Yes, they freeze beautifully! Assemble the egg rolls but do not cook them. Place them in a single layer on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Once solid, transfer them to a freezer-safe zip-top bag or airtight container. They can be stored for up to 2-3 months. Cook them directly from frozen (do not thaw), adding a few extra minutes to the cooking time whether you are frying, baking, or air frying.
5. Q: What other vegetables can I add to the filling?
   • A: Get creative! Finely shredded or chopped mushrooms (sauté them first), bell peppers (any color), bamboo shoots, bean sprouts (add near the end of cooking), or even finely shredded broccoli slaw instead of coleslaw mix work well. Just ensure any additions are finely chopped/shredded and that excess moisture is cooked off.
6. Q: My egg roll wrappers keep tearing. What am I doing wrong?
   • A: This could be due to a few reasons: the wrappers might be slightly dry (keep the package covered while working), the filling might be too hot (ensure it’s completely cool), you might be overfilling them (use only 2-3 tablespoons), or you might be pulling too tightly when folding the first corner. Handle them gently but securely. If one tears slightly, you can sometimes patch it with a small piece of another wrapper using egg wash as glue.
7. Q: How do I reheat leftover egg rolls?
   • A: For the best results and to regain crispiness, avoid the microwave as it makes them soggy. Reheat leftover cooked egg rolls in an oven or toaster oven at 350°F (175°C) for 5-10 minutes, or in an air fryer at 350°F (175°C) for 3-5 minutes, until heated through and crispy again.
8. Q: Can I make these vegan?
   • A: Easily! Ensure your egg roll wrappers are vegan (most are, but check ingredients for egg). Use water instead of the beaten egg to seal the wrappers – it works, though you might need to press a bit more firmly. All other ingredients listed are typically vegan, but double-check your soy sauce and ensure no non-vegan flavourings were added to your coleslaw mix if that’s a concern. Serve with vegan dipping sauces.

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