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!

Several yellow egg rolls stacked on a black plate.

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

Ingredients to make squash egg rolls laid out on a countertop.

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.

Cabbage cooking in a large silver 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, then being mashed by a potato masher.

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).

Hands laying out egg roll wrappers next to an egg roll filling.

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).

Four step-by-step photos showing hands rolling egg rolls on a countertop.

Repeat until all your egg rolls are wrapped.

Several uncooked egg rolls on a black plate.

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.

Side by side photos showing hands using tongs to fry egg rolls in hot oil.

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

A hand holding an egg roll above an orange dipping sauce.
Hand holding an egg roll cut in half in a hand diagonally.

More Creative Vegetable Sides

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

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Kabocha Squash Egg Rolls

5 from 9 votes
Print Recipe Save
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
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: American, Asian
Diet: Kosher, Vegetarian
Servings: 4
Calories: 215kcal

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
  • 2 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.

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?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

9 Comments

  1. 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!

    1. 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 🙂

  2. 5 stars
    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!

  3. 5 stars
    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!

5 from 9 votes (4 ratings without comment)

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