Vegetable Egg Rolls shaped for make-ahead mornings, brunch, or easy daytime meals.
Silky Egg-Crepes Wrapped Around Market Vegetables
Silky, crepe-like omelettes rolled around a savory sauté of cabbage, zucchini, and carrots—perfect for make-ahead mornings, casual brunches, or a handheld weekday lunch.
Think of these as portable rolled omelettes that celebrate market vegetables. The idea is simple: a thin, tender egg crepe acts like a soft wrapper for a fragrant, lightly sautéed mix of carrot, red pepper, zucchini, cabbage, spinach, scallions, and garlic. They’re bright and vegetable-forward but still satisfyingly substantial—easy to eat with one hand and exactly the sort of thing you reach for when you want something fresh but fuss-free.
Flavor and texture are where this dish sings. The quick sauté—started with garlic and scallions—keeps the vegetables lively: carrots and bell pepper add sweetness, zucchini brings silkiness, and shredded cabbage keeps a little snap. A splash of soy and sesame oil rounds everything out with savory depth so each bite feels balanced against the smooth, slightly milky egg crepe.
A few practical touches make it work every time: shred and cut the vegetables thin so they cook quickly; cool the filling slightly before rolling so the eggs don’t go soggy; and whisk the eggs with milk until a little frothy in a wide shallow bowl—this yields very thin, flexible omelettes that roll without cracking. Cook the crepes in a nonstick skillet over medium until set but still pliable, then lay in a spoonful of filling and roll like a breakfast burrito.
These are great to prep ahead: cook the vegetable filling and the crepes, then either assemble the rolls or keep components separate and roll in the morning. Wrapped tightly, they keep well in the fridge for a few days and reheat gently in a skillet or microwave. Serve them with a bright soy-sesame dip, a quick chili vinegar, or a crisp green salad for an easy, colorful meal any time of day.
Ingredients
How to Make Vegetable Egg Rolls
- Prep the vegetables: peel and shred the carrot, finely dice the red bell pepper, quarter and thinly slice the zucchini, thinly slice the scallions, mince the garlic, and roughly chop the cabbage; have the spinach ready.
- Heat a 10-inch nonstick skillet over medium and add the olive oil; sauté the garlic and scallions 30 seconds until fragrant, then add carrot, bell pepper, and zucchini and cook 3–4 minutes until beginning to soften.
- Add the shredded cabbage and spinach, stir to wilt, then splash in the soy sauce and sesame oil and cook another 1–2 minutes until the mixture is fragrant and most liquid is evaporated; transfer the filling to a bowl to cool slightly.
- Whisk the eggs with the milk, kosher salt, and black pepper in a wide shallow bowl until blended and a little frothy—this will make thin crepe-like omelettes that roll easily.
- Wipe the skillet clean, heat over medium-low and add a little of the butter to coat; pour about 1/4 cup of the egg mixture into the pan, tilt to form a thin round, and cook 40–60 seconds until set on top; slide onto a plate and repeat to make 8 thin egg crepes, adding butter as needed.
- Lay one egg crepe on your work surface, place about 2–3 tablespoons of the cooled vegetable filling near the edge, sprinkle about 1 tablespoon of shredded cheddar over the top, then roll tightly like a burrito; repeat with remaining crepes to make 8 rolls.
- Arrange the rolls seam-side down on a lined baking sheet, brush very lightly with olive oil and bake at 375°F (190°C) for 8–10 minutes to warm through and set the seam; remove and let cool a few minutes before serving.
- To make ahead: cool completely, wrap individually or store in an airtight container in the refrigerator for up to 4 days; reheat covered in a 350°F (175°C) oven for 10–12 minutes or microwave 60–90 seconds until hot.
Recipe Card
Vegetable Egg Rolls
Vegetable Egg Rolls shaped for make-ahead mornings, brunch, or easy daytime meals.
- Prep
- 20 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Prep the vegetables: peel and shred the carrot, finely dice the red bell pepper, quarter and thinly slice the zucchini, thinly slice the scallions, mince the garlic, and roughly chop the cabbage; have the spinach ready.
- Heat a 10-inch nonstick skillet over medium and add the olive oil; sauté the garlic and scallions 30 seconds until fragrant, then add carrot, bell pepper, and zucchini and cook 3–4 minutes until beginning to soften.
- Add the shredded cabbage and spinach, stir to wilt, then splash in the soy sauce and sesame oil and cook another 1–2 minutes until the mixture is fragrant and most liquid is evaporated; transfer the filling to a bowl to cool slightly.
- Whisk the eggs with the milk, kosher salt, and black pepper in a wide shallow bowl until blended and a little frothy—this will make thin crepe-like omelettes that roll easily.
- Wipe the skillet clean, heat over medium-low and add a little of the butter to coat; pour about 1/4 cup of the egg mixture into the pan, tilt to form a thin round, and cook 40–60 seconds until set on top; slide onto a plate and repeat to make 8 thin egg crepes, adding butter as needed.
- Lay one egg crepe on your work surface, place about 2–3 tablespoons of the cooled vegetable filling near the edge, sprinkle about 1 tablespoon of shredded cheddar over the top, then roll tightly like a burrito; repeat with remaining crepes to make 8 rolls.
- Arrange the rolls seam-side down on a lined baking sheet, brush very lightly with olive oil and bake at 375°F (190°C) for 8–10 minutes to warm through and set the seam; remove and let cool a few minutes before serving.
- To make ahead: cool completely, wrap individually or store in an airtight container in the refrigerator for up to 4 days; reheat covered in a 350°F (175°C) oven for 10–12 minutes or microwave 60–90 seconds until hot.
Nutrition
- Carbohydrates
- 7
- Saturated Fat
- 6.5
- Sodium
- 520
- Fiber
- 1.5
- Unsaturated Fat
- 13.5
- Protein
- 17
- Fat
- 20
- Cholesterol
- 370
- Trans Fat
- 0
- Calories
- 290
- Sugar
- 1.5