In a large skillet, heat a bit of oil over medium heat. Add shredded cabbage, carrots, and chopped green onion, sautéing for about 5 minutes until the cabbage wilts and softens.

Stir in soy sauce, vinegar, ginger powder, and garlic powder. Cook for an additional 2 minutes while mixing well to combine all flavors. Remove from heat and let this delicious Vegetable Egg Roll filling cool slightly.

Take an egg roll wrapper and lay it on a clean surface with one corner facing you. Spoon about 1/3 cup of the filling into the center of the wrapper.

Dampen the edges with a little water, fold the corner over the filling, and roll tightly away from you, tucking in the sides as you go. Ensure it’s sealed well.

For frying, heat vegetable oil in a cast iron skillet over medium-high heat. Carefully add the egg rolls in batches, frying for 5-8 minutes or until they are golden brown and crisp.

For baking, preheat your oven to 450°F. Arrange the rolled egg rolls on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through.

Once cooked, use tongs to transfer the hot egg rolls to a wire rack, allowing excess oil to drain and letting them cool slightly.

Serve these fantastic Vegetable Egg Rolls warm with a side of sweet and sour sauce or soy sauce for dipping.