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    Home » Recipes » Seasons » Fall

    Kabocha Squash Egg Rolls

    Published: Nov 17, 2020 Modified: May 29, 2019 by Candice This post may contain affiliate links.

    JUMP TO RECIPE PIN RECIPE
    Stack of egg rolls.
    Holding an egg roll cut in half.
    Dipping egg roll into sauce.
    Plate with egg rolls and sauce.

    I am in love with Kabocha Squash, and this Egg Roll recipe is just one of the amazing things you can do with it. They have an amazing roasted squash and cabbage filling, then are pan-fried so that they are perfectly crispy on the outside. They work great as a snack or appetizer, and are so good you may as well make them your main dinner!

    Egg rolls stacked on a black plate.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make This Recipe
    4 How to Roll Egg Rolls
    5 Egg Roll FAQs
    6 Looking for Fall Recipes?
    7 Kabocha Squash Egg Rolls

    Why this Recipe Works

    The key to a superb egg roll is a tasty soft filling, and then a crunchy exterior, all while holding its shape for easy eating with your hands. These fried egg rolls have exactly that; the bulk of the filling is kabocha squash and cabbage but is seasoned with flavors of ginger, garlic, scallions, and soy sauce.

    Then the filling is encased with egg roll wrappers - I like to buy mine from the store to make things easier. The flavors in these egg rolls pair really well with a classic sweet and sour dipping sauce.

    Fried egg rolls are typically an appetizer or snack, but I love making these for a meal. They're filling, and satisfy my take-out cravings.

    Ingredients & Substitutions

    Ingredients to make squash egg rolls.

    kabocha squash - 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.

    egg roll wrappers - you can find these in the freezer section of the Asian market.

    soy sauce - you can substitute the soy sauce in this recipe with coconut or liquid aminos if you are looking for a gluten-free or soy-free option.

    How to Make This Recipe

    To cook the kabocha, add the sliced squash to a baking sheet. Lightly drizzle with avocado or other flavorless oil on both sides and season with salt and pepper. Cook 25 minutes at 400F until easily pierced with a fork.

    In the meantime, heat 3 tablespoon of avocado in a skillet over medium heat. Add the cabbage, ginger, garlic, soy sauce, scallions, red pepper flakes, and pepper. Cook 5-10 minutes until the cabbage is tender. Remove from heat.

    Cabbage cooking in a fry pan.

    Add your cooked kabocha squash to the skillet, mash the squash, and mix well with the cabbage.

    Squash and cabbage in a fry pan.

    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).

    Egg roll wrappers next to egg roll filling.

    How to Roll Egg Rolls

    Add ¼ cup of your filling to the center of your egg roll wrapper. With your fingertip, brush the egg wash on at least 3 corners of the egg roll wrapper placing the unbrushed corner the farthest away from you (photo 1 below).

    To roll, pull the far corner over the filling (photo 2) slightly tucking the bottom under the filling. Then, fold the two side corners over the center (photos 3). Finally, continue rolling towards you until the filling is completely enveloped (photo 4).

    Rolling egg rolls on a countertop.

    Repeat until all your egg rolls are wrapped.

    Uncooked egg rolls on a black plate.

    Heat ½-inch of oil in a pan or skillet over medium heat. You should keep the oil around 375F. You can monitor this using a candy thermometer.

    Fry the egg rolls 2-3 minutes per side until golden brown. Cool and drain on paper towels or a paper bag.

    Frying egg rolls in oil.

    Serve with sweet chili sauce or sweet and sour for dipping.

    Dipping egg roll into orange sauce.

    Egg Roll FAQs

    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 do I 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.

    Where can I buy the 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.

    Egg roll cut in half in a hand.

    Looking for Fall Recipes?

    • Roasted radicchio with persimmon.
      Roasted Radicchio & Persimmon Salad
    • Twelve cooked latkes on a wire rack.
      Mashed Potato Latkes
    • Golden Beet & Goat Cheese Salad
    • Roasted kabocha squash on a white plate on a wood table.
      Roasted Kabocha Squash

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Print Recipe
    5 from 14 votes

    Kabocha Squash Egg Rolls

    These roasted Kabocha Squash Egg Rolls are crunchy on the outside, pillowy soft on the inside. Perfect for a delicious snack or appetizer.
    Prep Time1 hour hr
    Cook Time15 minutes mins
    Total Time1 hour hr 15 minutes mins
    Course: Appetizer
    Cuisine: American, Asian
    Diet: Kosher, Vegetarian
    Servings: 4
    Calories: 215kcal
    Author: Candice

    Ingredients

    • 1 lb. kabocha squash seeded, and sliced in ¼" thick wedges
    • 2 cups cabbage shredded
    • 2 tablespoon fresh ginger minced
    • 5 cloves garlic minced
    • 2 tablespoon soy sauce
    • 2 scallions thinly sliced
    • ½ teaspoon red pepper flakes
    • ¼ teaspoon 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 tablespoon 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 ¼ 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 ½-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.

    Video

    Notes

    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.
    After opening the package of egg roll wrappers, cover with a damp cloth to avoid drying out and cracking.

    Nutrition

    Calories: 215kcal | Carbohydrates: 41g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 1047mg | Potassium: 584mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1780IU | Vitamin C: 29mg | Calcium: 87mg | Iron: 3mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    This post was originally published in May of 2019 but was republished with ingredient details and FAQs in November of 2020.

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    1. Dee Mal

      December 06, 2021 at 9:59 am

      5 stars
      I love kabocha and this recipe is delish! I was able to make them just over 100 calories (even considering I only got about 8 wrappers out of this filling, maybe I was generous lol) by using 1 tablespoon of oil for the cabbage sautee and about 1 tablespoon for the roasting. I bet you could cube and microwave them to soften if you wanted to make them even lighter.

      I actually froze them (to keep around as a healthy snack), then pop a few in the air fryer for 10 minutes at 350 (flipped halfway through). That worked perfectly!

      Reply
      • Candice

        December 06, 2021 at 10:04 am

        This is so helpful for anyone else who wants to make them in the air fryer and/or make them just over 100 calories... thank you, Dee! And I'm glad to hear you liked them 🙂

        Reply
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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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