Chinese Takeaway Vegetable Egg Rolls
Crisp baked rolls filled with cabbage, carrot and beansprouts in savoury sauce, a lighter takeaway starter.
Made with All purpose stir fry sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £1.77 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper.
- 2
Heat 1 tbsp oil in a wok. Stir fry the cabbage and carrots for 3 minutes.
3 min - 3
Add the beansprouts and 60 ml of your ready made all purpose stir fry sauce (see the base recipe) and stir fry for 1 minute. Drain in a colander for 10 minutes.
10 min - 4
Stir in the spring onions. Spoon 3 tbsp of filling onto each wrapper, fold in the sides, roll and seal with beaten egg.
- 5
Place seam side down on the tray and brush with oil.
- 6
Bake for 20 to 25 minutes, turning once, until golden.
25 min
Tips
- Drain the filling well so the wrappers stay crisp.
- Keep spare wrappers under a damp cloth.
- Serve with sweet chilli sauce.
Storing and freezing
Keep cooked rolls up to 2 days in the fridge and reheat in a hot oven for 10 minutes. Uncooked rolls freeze for 1 month.
Questions
Can I fry them?
Yes, at 180C for 2 to 3 minutes until golden.
Can I make them vegan?
Use vegan wrappers and seal with water instead of egg.
Can I make them ahead?
Yes. Assemble up to a day ahead and keep covered in the fridge.
More made with all purpose stir fry sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.