You will understand my obsession with kabocha squash once you try these delicious, crunchy, pillowy egg rolls! And why not make them for dinner?
What is kabocha squash?
Kabocha squash is a Japanese pumpkin with green, edible skin. It is delicious roasted, fried as tempura, and smashed up into these egg rolls. Plus, it is a great source of fiber, beta-carotene, and Vitamin A. My favorite way to cook the squash is to roast it.
To cook, add your sliced squash to a baking sheet. Lightly drizzle with avocado oil on both sides and season with salt and pepper. Cook 25 minutes at 400F until easily pierced with a fork (photos 1 & 2).
Step by step vegetable egg rolls
In the meantime, heat 3 tbsp of avocado in a skillet over medium heat. Add your cabbage, ginger, garlic, soy sauce, scallions, red pepper flakes, and pepper (photo 1). Cook 5-10 minutes until the cabbage is tender (photo 2). Remove from heat.
Add your cooked kabocha squash to your skillet (photo 1). Mash the squash and mix well with the cabbage (photos 2 & 3).
Open your egg roll wrappers. Keep covered with a damp cloth to avoid drying out and cracking (photo 1). Place one sheet on your working surface (photo 2).
How to roll egg rolls
Add 1/4 cup of your filling to the center of your egg roll wrapper (photo 1). With your fingertip, brush egg was on at least 3 corners of the egg roll wrapper placing the unbrushed corner the farthest away from you (photo 2).
To roll, pull the far corner over the filling (photo 3) slightly tucking the bottom under the filling. Then, fold the two side corners over the center (photos 4 & 5). Finally, continue rolling towards you until the filling is completely enveloped (photo 6). Repeat until all your egg rolls are wrapped.
Where to buy egg roll wrappers
You can find them in the frozen section of Asian markets, and sometimes in specialty or regular grocery stores. If you can’t find them, you can get them on Amazon.
Heat 1/2-inch of oil in a pan or skillet over medium heat. Oil should be 375F.
Fry the egg rolls 2-3 minutes per side until golden brown. Cool and drain on paper towels or a paper bag.
Serve with sweet chili sauce or sweet and sour for dipping.
Are egg rolls the same as spring rolls?
No. Spring rolls are uncooked, soft, translucent rice paper salad rolls. Egg rolls are fried, and fillings are cooked. They can both be either vegetarian or not.
How to defrost egg roll wrappers
Defrost the egg roll wrappers overnight in the refrigerator for the best results. If you don’t have time, you can defrost them on the counter fo 30 minutes.
Kabocha Squash Egg Rolls
Ingredients
- 1 lb. kabocha squash seeded, and sliced in 1/4" thick wedges
- 2 cups cabbage shredded
- 2 tbsp fresh ginger minced
- 5 cloves garlic minced
- 3 tbsp soy sauce
- 2 scallions thinly sliced
- 1/2 tsp red pepper flakes
- 1/4 tsp pepper
- 14 egg roll wrappers defrosted
- 1 egg beaten
- oil for frying, like avocado oil or canola
Instructions
- Preheat your oven to 400F.
- Add your sliced squash to a baking sheet. Lightly drizzle with avocado oil on both sides and season with salt and pepper. Cook 25 minutes until easily pierced with a fork.
- In the meantime, heat 3 tbsp of avocado in a skillet over medium heat. Add your cabbage, ginger, garlic, soy sauce, scallions, red pepper flakes, and pepper. Cook 5-10 minutes until the cabbage is tender. Remove from heat.
- Add your cooked kabocha squash to your skillet. Mash the squash and mix well with the cabbage.
- Open your egg roll wrappers. Keep covered with a damp cloth to avoid drying out and cracking.
- Place one sheet on your working surface. Add 1/4 cup of your filling to the center of your egg roll wrapper.
- With your fingertip, brush egg was on at least 3 corners of the egg roll wrapper placing the unbrushed corner the farthest away from you.
- To roll, pull the far corner over the filling (see photos) slightly tucking the bottom under the filling. Then, fold the two side corners over the center. Finally, continue rolling towards you until the filling is completely enveloped. Repeat until all your egg rolls are wrapped.
- Heat 1/2-inch of oil in a pan or skillet over medium heat. Oil should be 375F.
- Fry the egg rolls 2 minutes per side until golden brown. Cool and drain on paper towels or a paper bag. Serve with sweet chili sauce or sweet and sour for dipping.
Those rolls are fantastic! I love all the tasty ingredients you have stuffed in there.
Thanks, Ben… glad to hear you loved these egg rolls and all the seasonings!
I can’t wait to try this recipe. I’m picking up all the ingredients today and will make them this weekend. They look both delicious and healthy.
I would love to hear how it came out, Colleen!
What a great idea for a fun holiday party snack! I just love that crispy coating against the tender squash. Thanks so much for sharing!
So glad to hear you enjoyed it, Amanda… that texture is exactly what I love about kabocha squash!
I alreaddy understand it – there is just no way NOT to enjoy kabocha squash, especially if you use it in rolls. I mean, how delicious is that?!
Thanks, Elaine… so glad to hear you enjoyed it. And I couldn’t agree more!
The egg rolls are so good! We love Kabocha Squash but I never dreamed of having it star in some egg rolls.I love the vegetable combinations you used — they will be ideal for a party that’s coming up!
Ahhh! Yay! Can’t wait to hear how they went for the party!
Oh wow, we would make a dinner out of this Kabocha squash egg rolls! Kabocha squash is so good and good for you! Here you made it shine!
That makes me so happy to hear… because I do the same thing! I just can’t stop eating them after one or two.
These look so great – I have all the ingredients at home already, so I will try to make them this week!!
Can’t wait to hear what you think about them, Aline!
I’ve never tried making egg rolls, but these are amazing! I love the idea of using veggies and squash instead of seafood or meat. I need to make this again!
So happy to hear it, Shanika!