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 delicious, crowd-pleasing addition to any holiday table.
My father used to pick up egg rolls every Friday from the local takeout as an afternoon snack. I always loved the crispy ends of the wrapper and left the middle for someone else. Over the years my tastes changed, and now I enjoy the cabbage filling as much as — if not more than — the crunchy shell.
For me, egg rolls are a special treat I reserve for Yom Tov. Years ago my mother-in-law, who serves them every Sukkot, taught me how to make them. Her advice was to prepare and freeze them ahead of time, then re-crisp them before serving. I also have a strict rule of not frying or using stovetop pots on Yom Tov, so instead of pan-frying them that day I reheat them uncovered on a baking sheet in the oven. They come out perfectly crisp that way without any frying on the holiday itself.
I used to think a holiday meal always needed a potato side, likely because my mother served meat and potatoes when I was growing up. Lately I prefer vibrant, vegetable-forward sides. I love dishes like rice with sautéed vegetables and pomegranate arils or spinach-garlic oven-baked orzo alongside these egg rolls. They’re a fun, flavorful alternative to traditional sides.
I generally avoid frying because of the mess and lingering smell, and because I don’t like hovering over the stove. For most recipes I prefer oven-baked versions — like my crispy one-bowl oven-baked schnitzel. But for these cabbage egg rolls I make an exception and fry them for special occasions. While some people prefer baked egg rolls, I find frying gives the wrapper the perfect texture I’m after.
This recipe uses a straightforward cabbage filling, but it’s very adaptable. Add cubed pastrami, diced sausage, mushrooms, or other favorite ingredients to make them more festive and tailored to your taste. The extras make great variations and keep the recipe interesting.
The egg rolls freeze beautifully. After they cool completely, layer them in a 9×13 pan with parchment paper between layers or place them on a cookie sheet to freeze individually before transferring to a sealed bag. To reheat, defrost fully and place in a single layer on a metal baking sheet lined with parchment; heat until warmed through and crisp. I typically portion several pieces before Yom Tov so they’re ready when needed.
Serve these with duck sauce, sweet chili sauce, or your preferred dipping sauce. As a side or appetizer, they add crunch and flavor to any holiday spread and are worth the extra step.
Easy Crispy Homemade Egg Rolls
Ingredients
- 3 Tbsp oil, plus more 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 about 5 minutes, until softened. Add the coleslaw mix, soy sauce, garlic, ginger and any optional add-ins. Sauté 3–5 minutes, until the cabbage is just wilted but not mushy. Remove from heat and let the filling cool.
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To assemble, place a spoonful of cooled filling in the center of each eggroll wrapper. Fold in the side edges over the filling and roll up tightly, like a jellyroll, sealing the edge as needed.
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Heat about 2 inches of oil in a pot or large, deep frying pan over medium-high heat. Fry the egg rolls in batches, turning, until golden brown and crisp on all sides. Drain on paper towels. Alternatively, freeze assembled egg rolls for later reheating in the oven as described below.
Notes
Recipe by Faigy Murray