Appetizers & Snacks

Vegetable Egg Rolls with Dipping Sauce

  • Prep 10 mins
  • Total 30 mins
  • Medium
  • Serves 12

These Vegetable Egg Rolls With Dipping Sauce are the perfect savory appetizer for your next dinner gathering. All the flavors of Chinese food takeout, made by you at home!


  • Contains Soybeans

Tip: Allergy Advice

This dish contains the following allergens: Soybeans

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1/2 head green cabbage, cut in 2-inch pieces
  • 5 large carrots, peeled, ends trimmed
  • 1 tablespoon sesame oil
  • 3 scallions, chopped
  • 2 cloves garlic, peeled, minced
  • 1 tablespoon minced ginger
  • 1 quart plus 2 tablespoons vegetable or canola oil
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons corn starch
  • 1/2 cup water, room temperature
  • 12 egg roll wrappers, 6 inches in diameter, room temperature


  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon minced ginger
  • 2 cloves garlic, peeled
  • 1/2 teaspoon sambai oelek chili paste
  • 1/4 cup packed brown sugar
  • 1/2 cup water, room temperature


  • Step 1

    Install the disc spindle in the XL Precision Processor® Bowl. Set the adjustable slicing disc to Setting 3 and place the disc on the spindle. Place the disc slicing side up.

  • Step 2

    Install lid and place cabbage into feed chute with the large food pusher installed. Select DISC, and using the small and medium pusher, guide the cabbage through the chute. Transfer cabbage to a large bowl.

  • Step 3

    Replace the adjustable disc with the reversible shredding disc, coarse side up, on the spindle. Install lid and place carrots in smallest section of feed chute. Select DISC, and using the pusher, push the carrots through the chute. When all carrots have been shredded, press DISC again to stop the program. Transfer carrots to the bowl with cabbage.

  • Step 4

    Place a wide, deep skillet over medium-low heat and add the sesame oil. When the oil is hot, add the green onions, garlic, and ginger. Cook until fragrant, about 5 minutes. Add 2 tablespoons vegetable oil, carrots, and cabbage to the skillet and cook down for about 5 minutes, stirring occasionally.

  • Step 5

    While the vegetables are cooking, prepare the glaze. In a small bowl, add the soy sauce, rice vinegar, and corn starch. Whisk to combine. Add the glaze mixture to the vegetables and continue to cook until the glaze has thickened, about 5 minutes. Remove from heat and set aside to cool for 5 to 10 minutes.

  • Step 6

    To prepare the dipping sauce, wipe the processor bowl clean and install the chopping blade. Place all dipping sauce ingredients in the bowl. Install the lid and select HIGH. When processing is complete, transfer the dipping sauce to a small bowl and set aside.

  • Step 7

    Prepare a rolling station. Place 1/2 cup water in a small bowl. Place an egg roll wrapper diagonally on a clean work surface (with a corner facing you). Place 2 tablespoons of the vegetable mixture in the center of the wrapper and evenly spread.

  • Step 8

    Starting at the bottom, tightly roll the edge over the filling, then fold in the sides and continue to roll. Dip your finger in the water and dab the edges to seal the wrapper closed. Repeat with remaining wrappers and ingredients.

  • Step 9

    Wipe the skillet clean and turn burner to high heat. Add 1 1/2 inches of canola oil. When the oil reaches 325°F, add the egg rolls 4 at a time and cook until golden brown, about 1 to 2 minutes per side.


  • Step 10

    Transfer the egg rolls to a paper towel-lined plate. Serve with prepared dipping sauce.