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Veggie egg rolls



  • 2 cups (480 milliliters) cabbage, shredded
  • 1 cup (240 milliliters) carrot, shredded
  • 3 tablespoons (45 milliliters) soy sauce
  • 1 teaspoon (5 milliliters) black pepper, ground
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 tablespoon (15 milliliters) sesame oil
  • 1 teaspoon (5 milliliters) garlic powder
  • 1 teaspoon (5 milliliters) onion powder
  • 12 egg roll wrappers
  • Water, for sealing wrappers
  • Oil, for frying


  • 3 tablespoons (45 milliliters) honey
  • 3 tablespoons (45 milliliters) Worcestershire
  • 1 teaspoon (5 milliliters) Chinese five-spice powder


Egg rolls:

  1. In a large pot of boiling water, blanch cabbage and carrots for two minutes.  Remove or strain and drain well.
  2. In large bowl, combine cooked cabbage and carrot, soy sauce, pepper, salt, sesame oil, garlic powder, and onion powder, and mix well.
  3. Chill in the refrigerator on a flat pan for twenty minutes or until cool.
  4. Place three tablespoons of filling in the center of a single egg roll wrapper arranged in front of you like a square, roll eggroll bottom to top into a tube, wet edges with a few drops of water, then crimp with your fingertips to seal.  Repeat until filling and wrappers have all been used.
  5. In a large, heavy pot or deep fryer, heat an inch or two of oil to 350 F (175 C), deep fry eggrolls in batches until golden brown.
  6. Using a slotted spoon, remove rolls from oil and drain on paper towels.


  1. In a bowl, combine honey, Worcestershire, and five spice powder.

To serve:


  1. Serve eggrolls warm, with dip on the side.

Follow Spencer Watts:

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