Kabocha Squash Egg Rolls

These Kabocha Squash Egg Rolls 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!

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 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

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 tbsp 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.

Add your cooked kabocha squash to the 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 (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. 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).

Repeat until all your egg rolls are wrapped.

Heat 1/2-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.

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

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Pair these flavor-packed veggie sides with your favorite main dishes.

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