Easy Veggie Egg Rolls-Step by Step

Veggie egg rolls made with pre-shredded slaw mix are a quick, flavorful twist on a classic favorite. The slaw mix—usually a blend of shredded cabbage and carrots—creates the perfect crunchy base without any prep work. It’s tossed in a hot pan with garlic, ginger, and a splash of soy sauce or sesame oil, softening just enough to bring out its natural sweetness while still keeping a slight crisp bite. The seasoned veggie filling is then spooned into egg roll wrappers, rolled tightly, and either fried until golden and crispy or baked for a lighter option. The outside turns perfectly crunchy, while the inside stays warm, savory, and packed with fresh vegetable flavor. 1 package of egg roll wrappers 2 16 oz packages of shredded Cole slaw mix 1 teaspoon rice vinegar or white vinegar 1 teaspoon grated ginger 1-2 cloves of minced garlic 1-2 teaspoons soy sauce 1 cup of water and brush Wrap as described in video Sauté. For 6-8 minutes In wok or large skillet Deep fry in 2 cups of oil at 350° on each side til golden brown Watching temp closely. Cool on wire rack. #eggroll #easy #crunchy #shortcut #homemade