Veggies Rolls Recipe

Prepare vegetables

Wash and dry all vegetables. Shred the cabbage finely, julienne or grate the carrot, thinly slice the bell pepper, and finely chop the onion. Measure out peas, garlic, and ginger.

Stir-fry filling

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion and stir-fry 2 minutes until translucent. Add the minced garlic and grated ginger and stir 30 seconds until fragrant.

Add the shredded cabbage, carrot, bell pepper, and frozen peas. Stir-fry for 3–4 minutes, tossing frequently, until vegetables are softened but still have slight bite. If the pan looks dry, add a splash (1–2 teaspoons) of oil or 1–2 tablespoons water.

Season the vegetables by sprinkling the curry powder, soy sauce, sesame oil, salt, and black pepper over them. Toss well and cook 1 more minute so flavors meld. Taste and adjust seasoning. Remove the pan from heat and transfer the filling to a bowl to cool slightly (5–10 minutes). Excess liquid should be drained so filling is not soggy.

Prepare wrappers and egg wash

If using an egg wash, beat 1 egg in a small bowl until smooth. If you prefer vegetarian sealing, have 1 tablespoon water ready. Lay out wonton wrappers on a clean, dry surface, stacking under a damp kitchen towel to prevent drying.

Place about 1 to 1 1/2 tablespoons of the cooled vegetable filling in the center of a wonton wrapper. Do not overfill—overstuffing will make sealing difficult and may cause bursting when frying.

Brush the edges of the wrapper lightly with egg wash or water. Fold the wrapper: for square wrappers fold in half to make a triangle, press out air, then bring the two corner tips together overlapping and seal with more egg/water. For round wrappers fold like an envelope or roll into a cigar shape, sealing edges tightly. Repeat until all wrappers are filled (should make about 24 rolls).

Place finished rolls seam-side down on a baking sheet lined with parchment. Cover loosely with a damp towel to prevent wrappers from drying and cracking while you finish the rest.

Deep-fry method (crispiest)

Pour 2 cups vegetable oil into a deep skillet or pot to a depth of about 1 to 1.5 inches. Heat oil to 350°F (175°C). Test with a small corner of wrapper—if it sizzles and bubbles immediately, oil is ready. Fry 5–6 rolls at a time (do not crowd) seam-side down first for 2–3 minutes until golden brown, turning occasionally to brown evenly. Remove with a slotted spoon and drain on a paper towel-lined rack. Keep fried rolls warm in a 200°F (95°C) oven while finishing the rest.

Shallow-fry alternative

Pour about 1/4 inch oil in a large skillet, heat over medium-high. Fry rolls seam-side down first for 2–3 minutes per side until golden, turning carefully with tongs. Drain on paper towels.

Baking option (healthier)

Preheat oven to 400°F (200°C). Lightly brush or spray each roll with oil and place seam-side down on a parchment-lined baking sheet. Bake 12–16 minutes, turning once halfway through, until golden brown and crisp. Note: baked rolls will be less uniformly crisp than fried.

Arrange the veggie rolls on a platter. Serve hot with sweet chili sauce, soy-dipping sauce, and lime or lemon wedges on the side. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.