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Crispy Vegetarian Vietnamese Egg Roll Recipe

Crispy Vegetarian Vietnamese Egg Roll Recipe (Meatless & Budget-Friendly)

A 10-minute, high-protein, and super crispy alternative to traditional takeout. These meatless egg rolls use fresh cabbage and eggs to create a satisfying crunch without the high cost of meat—perfect for a quick healthy snack or a keto-friendly meal.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 people
Course: Appetizer, Breakfast, Snack
Cuisine: American, Vietnamese
Calories: 180
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 Whole Eggs Beaten
  • 1/4 Head Cabbage Shredded
  • 1 Small Onion Sliced
  • 1/2 Piece Carrot or Bell Pepper Thinly sliced for color
  • 1 Packet Spring Roll Wrappers Patti —
  • 1 Tbsp Soy Sauce —
  • 1 Tsp Oil or Butter For filling
  • As needed — Oil For deep frying
  • To taste — Salt Adjust to preference
  • To taste — Black Pepper Adjust to preference
  • 1 Tbsp Flour Mixed with 2 tbsp water to make sealing paste
  • 2 Tbsp Water Used for sealing paste

Equipment

  • Non-stick Pan: For sautéing the veggie-egg filling.
  • Chef's Knife: For fine julienne cutting of vegetables.
  • Cutting Board: To prep the cabbage and onions.
  • Mixing Bowl: To beat the eggs.

Method
 

  1. Prep Veggies: Finely shred the cabbage, carrots, and onions to ensure they cook quickly and maintain a slight crunch.
  2. Sauté Filling: Heat 1 tsp oil in a pan over medium heat. Add the cabbage, onions, and carrots; sauté until slightly soft but still vibrant.
  3. Add Flavor: Pour in the beaten eggs and soy sauce. Scramble and mix well until the eggs are fully cooked and integrated with the vegetables.
  4. Assemble: Place a roll wrapper (patti) in a diamond shape. Add 2 tablespoons of the cooled filling near the bottom corner.
  5. Fold & Roll: Fold the bottom corner over the filling, tuck in the left and right sides like an envelope, and roll tightly toward the top.
  6. Seal: Apply a small amount of the flour/water paste to the final corner to seal the roll tightly.
  7. Fry: Deep fry in medium-hot oil until the rolls are golden brown and crispy on all sides (about 2-3 minutes).

Video

Notes

Pro Tip: To keep your rolls extra crispy for a longer time, cool them on a wire rack instead of a paper towel to prevent the bottom from becoming soggy!