Cabbage and carrot egg rolls pack a crunchy, savory vegetable filling into crisp, golden wrappers that shatter at the first bite. Garlic, ginger, and soy sauce bring the flavor, and a little cooked chicken or shrimp turns them into something more filling.
Making them at home takes about 50 minutes and a little rolling practice, and the payoff is far better than frozen versions. Serve them hot with a dipping sauce and they disappear fast.
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Why This Cabbage and Carrot Egg Rolls Recipe Works
The filling is raw, finely chopped vegetables seasoned with soy sauce, garlic, and ginger. Because they cook inside the wrapper in hot oil, they stay crisp and sweet instead of turning soggy like a pre cooked filling can.
Cabbage and carrot are cheap, sturdy, and easy to find, which makes these a reliable choice when you want a big batch without a long shopping list. The optional chicken or shrimp adds protein without changing the method.
Frying at the right temperature seals the wrapper quickly, so the rolls come out crisp and lightly blistered rather than greasy. A thermometer and a wire rack are the two tools that make the biggest difference.
Ingredients for Cabbage and Carrot Egg Rolls
- 12 egg roll wrappers, 7 inch square
- 2 cups finely chopped cabbage
- 1 cup grated carrots
- 1/2 cup chopped green onions
- 1 cup finely chopped cooked chicken or shrimp, optional
- 2 tablespoons low sodium soy sauce
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon black pepper
- 8 cups vegetable oil, for frying
Egg roll wrappers. Look for the thicker, bubbly wrappers in the refrigerated section. Keep them covered with a damp towel while you work so they do not dry out and crack.
Cabbage. Chop it finely so the filling packs tightly. Pat it dry with a towel, because extra moisture can steam the wrapper from the inside.
Carrots. Grated carrots add sweetness and color. Use the large holes of a box grater so they keep a little crunch.
Chicken or shrimp. Use fully cooked, finely chopped meat for a more filling roll. Leave it out for a vegetable only version.
Seasonings. Low sodium soy sauce, garlic, and fresh ginger carry the flavor. Since the soy sauce is salty, there is no need for added salt.
How to Make Cabbage and Carrot Egg Rolls
1. Mix the filling Combine the cabbage, carrots, green onions, chicken or shrimp, soy sauce, garlic, ginger, and pepper in a large bowl. Toss well, then drain off any liquid that collects.
2. Fill the wrappers Lay a wrapper with one corner facing you and spoon about 1/3 cup of filling just below the center. Fold the bottom corner over the filling, tuck in the sides, and roll up tightly.
3. Seal Brush the final corner with a little water and press to seal. Place the finished rolls seam side down on a tray and keep them covered.
4. Heat the oil Pour the oil into a Dutch oven so it is about 2 inches deep and heat it to 350 degrees F, checking with a thermometer.
5. Fry Lower 3 or 4 rolls into the oil at a time and fry for 2 to 3 minutes per side until deep golden. Drain on a wire rack and bring the oil back to temperature between batches.
How to Serve Cabbage and Carrot Egg Rolls
Serve the rolls hot with sweet chili sauce, duck sauce, or a simple dip of soy sauce and rice vinegar. They go well with crunchy Asian ramen noodle salad, cilantro lime rice, and egg fried rice with vegetables for a full meal. A bowl of creamy Asian cucumber salad adds a cool contrast to the hot, crisp rolls.
How to Store and Reheat Cabbage and Carrot Egg Rolls
Cool leftover rolls and refrigerate in an airtight container for up to 3 days. Reheat on a rack at 375 degrees F for 8 to 10 minutes, or in an air fryer, until crisp and 165 degrees F in the center. Unfried rolls can be frozen on a tray, then bagged, for up to 2 months, and fried from frozen at 350 degrees F with a minute or two added to each side.
Tips and Variations for Cabbage and Carrot Egg Rolls
Use a thermometer. Oil that is too cool makes greasy rolls, and oil that is too hot browns them before the filling warms through. Aim for a steady 350 degrees F.
Pat the cabbage dry. Dry filling keeps the wrapper crisp and prevents splattering in the oil.
Roll tightly. Tight rolls hold their shape and keep oil from seeping in.
Fry in small batches. Crowding the pot drops the oil temperature and leads to soft, greasy rolls.
Mind the hot oil. Lower rolls in carefully with tongs, keep water away from the pot, and never leave hot oil unattended.
Bake instead. Brush rolls with oil and bake at 425 degrees F for 18 to 20 minutes, turning once, for a lighter version.
Flag the allergens. Wrappers contain wheat and egg, and the filling may contain soy and shellfish, so check with guests.
Check trusted guidance. For a general refresher on safe handling of fried foods, see the FDA safe food handling guidance.
Frequently Asked Questions About Cabbage and Carrot Egg Rolls
Can I bake cabbage and carrot egg rolls instead of frying?
Yes. Brush them with oil and bake at 425 degrees F for 18 to 20 minutes, turning once. They will be crisp but less blistered than fried rolls.
Can I freeze cabbage and carrot egg rolls?
Yes. Freeze them unfried on a tray, then move them to a bag for up to 2 months. Fry straight from the freezer at 350 degrees F, adding a minute or two to each side.
Can I make cabbage and carrot egg rolls without meat?
Absolutely. Leave out the chicken or shrimp and add a little more cabbage or some sliced mushrooms. The method stays the same.
What oil should I use for frying?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Peanut oil is an allergen, so avoid it when serving guests.
Why did my wrappers bubble or split?
Wet filling and oil that is too hot are the usual causes. Pat the vegetables dry, roll tightly, and keep the oil at a steady 350 degrees F.
Cabbage and Carrot Egg Rolls
Equipment
- Dutch oven
- deep fry thermometer
- Wire rack
- Large mixing bowl
- Box grater
Ingredients
Main Ingredients
- 12 egg roll wrappers 7 inch square
- 2 cup cabbage finely chopped and patted dry
- 1 cup carrots grated
- ½ cup green onions chopped
- 1 cup cooked chicken or shrimp finely chopped, optional
- 2 tbsp low sodium soy sauce
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- ½ tsp black pepper
- 8 cup vegetable oil for frying, about 2 inches deep
Instructions
Cooking
- Mix. Toss the cabbage, carrots, green onions, chicken or shrimp, soy sauce, garlic, ginger, and pepper in a large bowl and drain any liquid.
- Roll. Spoon 1/3 cup of filling onto each wrapper, fold in the sides, roll tightly, and seal the edge with water.
- Heat. Heat the oil in a Dutch oven to 350 degrees F, about 2 inches deep.
- Fry. Fry 3 or 4 rolls at a time for 2 to 3 minutes per side until deep golden and crisp.
- Drain. Move the rolls to a wire rack and let them cool for 3 minutes before serving.
