Looking for a tasty side or appetizer for Yom Tov? These crispy homemade egg rolls, filled with cabbage and your favorite add-ins, make a crowd-pleasing, satisfying dish.
When I was a child, my father would bring home egg rolls every Friday from the local takeout. I always loved the crunchy ends of the wrapper and left much of the filling for someone else. Over the years my taste changed and now I enjoy the cabbage filling as much as—or even more than—the crisp shell.
For me, egg rolls are a special treat best saved for Yom Tov. My mother-in-law, who always serves them at Sukkot, showed me how to make them and taught a handy trick: prepare and freeze them ahead of time, then crisp them up just before serving. I follow that advice, but avoid frying on Yom Tov itself. Instead of pan-frying on the holiday, I place the prepared egg rolls on a baking sheet and heat them uncovered in the oven until they’re crisp again—no frying required on Yom Tov.
I used to assume every holiday meal needed a potato side, likely because my mother often served meat and potatoes. But lately I prefer a variety of vibrant vegetable sides. Alongside dishes like a rice with sautéed vegetables and pomegranate arils or a spinach-garlic oven-baked orzo, these crispy egg rolls are a welcome and exciting addition to the table.
I don’t fry frequently—I avoid the mess, the lingering smell, and the need to watch a stovetop. For many recipes I rely on oven methods, like a one-bowl oven-baked schnitzel I make often. Still, I make an exception for these cabbage egg rolls and fry them for special occasions because I prefer the texture and flavor that frying gives. That said, you can reheat previously fried egg rolls in the oven with great results.
This recipe uses a classic cabbage filling, but it’s extremely flexible. I often add cubed pastrami or sausage, mushrooms, or other vegetables to make the rolls more substantial and festive. The filling freezes very well: after cooling, place the egg rolls in a 9×13 pan with parchment paper between layers, or freeze them on a sheet pan and transfer to a bag once frozen. For reheating, fully defrost and then warm on a metal baking sheet lined with parchment so they crisp up evenly.
Serve the egg rolls with duck sauce or sweet chili sauce as a simple Yom Tov side, or arrange them as an appetizer with individual dipping portions. The combination of a flavorful cabbage filling and a perfectly crisp wrapper is worth the effort.
Easy Crispy Homemade Egg Rolls
Ingredients
- 3 Tbsp oil, plus more oil for deep frying
- 1 large onion, diced
- 1 bag coleslaw mix
- 2 Tbsp soy sauce
- 1 tsp ginger powder (or 1 frozen ginger cube)
- 2 cloves garlic, minced (or 2 frozen cubes)
- Optional Add-ins: Cubed pastrami, diced sausage, mushrooms, etc.
- 1 package eggroll wrappers
Instructions
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Heat the 3 Tbsp oil in a large frying pan over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the coleslaw mix, soy sauce, garlic, ginger, and any optional add-ins. Sauté until the cabbage is just wilted, about 3–5 minutes; avoid overcooking so it doesn’t become mushy. Remove from heat and let cool.
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To assemble, place a spoonful of filling in the center of each egg roll wrapper. Fold the shorter edges over the filling, then roll up tightly like a jelly roll, sealing the final edge with a dab of water if needed.
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For frying, heat about two inches of oil in a deep pot or large frying pan over medium-high heat. Fry the egg rolls in batches, turning until all sides are golden brown and crisp. Drain on paper towels. To avoid frying on Yom Tov, reheat frozen or pre-fried rolls in a single layer on a baking sheet in the oven until crisp.
Notes
Recipe by Faigy Murray