Vegetable Egg Roll

A Vegetable Egg Roll is a popular appetizer consisting of a savory vegetable filling wrapped in a thin pastry shell and deep-fried until golden and crispy. The filling typically includes shredded cabbage, carrots, and sometimes bean sprouts or bamboo shoots, seasoned with ginger, garlic, and soy sauce. While its name suggests Chinese origins, the dish as commonly known in the West is a staple of American Chinese cuisine.

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🍽️ Nutrition at a glance

This dish is generally high in carbohydrates from the wrapper and fat due to deep-frying, with a moderate amount of protein from the egg in the wrapper and any added egg or tofu in the filling. It provides some dietary fiber and vitamins like Vitamin A from the carrots, but is best enjoyed in moderation due to its calorie density, with a single roll often ranging from 150 to 250 calories.

Nutrition breakdown

Calories	220 kcal
Protein	8 g
Carbs	22 g
Fat	11 g
Fiber	3 g
Sugar	4 g
Sodium	480 mg
Vitamin A	150 mcg RAE
Vitamin C	6 mg
Vitamin K	18 mcg
Calcium	45 mg
Iron	2.1 mg
Potassium	180 mg
Phosphorus	85 mg
Selenium	10 mcg

Per 1 egg roll (113 g) · estimated, varies by recipe

💡 What's interesting

The Vegetable Egg Roll is a fascinating example of culinary adaptation, where a dish evolved to suit Western tastes and ingredients after Chinese immigrants introduced spring rolls to North America. Nutritionally, it highlights the contrast between a fresh, vegetable-packed interior and a crispy, fried exterior, making it a popular but indulgent way to consume vegetables.