Vegetable Egg Rolls with Roasted Pineapple Habanero Sauce

Ingredients

• 1 large bag or 2 small bagsyour favourite pre-packaged coleslaw, shredded cabbage or broccoli slaw
• ½ teaspoonsalt
• ¼ teaspoonpepper
• 1 tablespoonLIA extra-virgin olive oil
• 1 jarroasted pineapple habanero sauce
• 1 pack of 20Nasoya vegan egg roll wrappers or similar

Instructions

1. 1

   Sauté the vegetables

   Heat the olive oil in a frying pan and cook the vegetables with the salt and pepper until softened but still crunchy. Leave them to cool for about 10 minutes.

2. 2

   Wrap the filling

   Set a wrapper in front of you in a diamond shape and place some vegetable mixture in the centre. Moisten the edges, fold the bottom corner over the filling, tuck in the right and left sides, then roll to seal. If it will not stay closed, moisten the final edge.

3. 3

   Preheat the air fryer

   For the air-fryer method, preheat the air fryer for 5 minutes at 200°C (400°F).

4. 4

   Prepare the basket

   Spray the air-fryer basket with non-stick cooking spray.

5. 5

   Arrange the rolls

   Place the egg rolls in the basket with space between them so they do not touch.

6. 6

   Spray the rolls

   Lightly coat the egg rolls with cooking spray.

7. 7

   Air-fry the rolls

   Cook for about 7 minutes.

8. 8

   Serve the rolls

   Remove the egg rolls from the basket and serve with the roasted pineapple habanero sauce.

9. 9

   Bake the rolls

   For the oven method, place the egg rolls on a baking sheet and bake in a preheated oven at 180°C (350°F) for 10–15 minutes. Remove from the oven and serve with the roasted pineapple habanero sauce.

What are vegetable egg rolls?

Egg rolls are a familiar American-Chinese restaurant-style appetiser, made by enclosing a savoury filling in a wrapper and cooking it until crisp. This version keeps the filling vegetable-based and pairs it with a fruity, spicy dipping sauce.

The method works by briefly softening the slaw before wrapping, so the vegetables are tender but retain some crunch. Air-frying or baking offers two ways to cook the filled wrappers without deep-frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 82 calories, 3g protein, 16g carbs, 1g fat.

The wrappers provide most of the carbohydrates, while the olive oil contributes most of the fat; the vegetables add some carbohydrate and fibre, and the filling supplies a modest amount of protein. Serve with a fresh salad or extra vegetables to round out the plate.

Choosing the slaw

Bagged slaw: Use coleslaw mix, shredded cabbage or broccoli slaw, as the recipe allows. The vegetables should be finely shredded enough to fit neatly inside the wrappers.

Seasoning: Salt and pepper keep the filling simple, letting the roasted pineapple habanero sauce bring the sweet and spicy flavours.

Cool before wrapping

Cooling: Let the sautéed vegetables stand for about 10 minutes before filling the wrappers. This makes them easier to handle and helps avoid softening the wrappers with hot filling.

Portioning: Add enough filling to make a compact roll while leaving room at the edges to fold and seal. The recipe does not specify an exact amount per wrapper, so divide the mixture evenly among the 20 wrappers.

Seal each wrapper

Moistened edges: Wet the wrapper edges so they stick together as you roll. Keep the filling away from the edges, then fold the bottom corner in, tuck the sides and roll closed.

Final check: If a roll opens, dampen its final edge and press it against the wrapper to seal.

Choose a cooking method

Air fryer: Preheat for 5 minutes at 200°C (400°F), and leave space around the rolls in the basket. Cook for about 7 minutes.

Oven: Bake on a baking sheet at 180°C (350°F) for 10–15 minutes. The recipe does not specify turning the rolls, so use the stated time and check that they are cooked to your liking.

Serve with the sauce

Dipping: Serve the roasted pineapple habanero sauce alongside the hot egg rolls, so each person can dip as they eat. Its fruit and heat make a lively contrast to the mild vegetable filling.

For a spread: These rolls work as party appetisers or as part of a meal with a fresh salad or other vegetable sides.

Recipe notes & tips

• Let the vegetables cool for about 10 minutes before assembling the rolls.
• Keep the wrapper edges clear of filling so they are easier to seal.
• Moisten the final edge well if a roll keeps opening.
• Leave space between the egg rolls in the air-fryer basket.
• Serve the sauce on the side for dipping.

Variations

• Try broccoli slaw: Use it in place of coleslaw for a different vegetable mix.
• Use shredded cabbage: Choose plain cabbage if you prefer a simple filling.
• Adjust the heat: Serve the habanero sauce separately so everyone can choose how much to dip.
• Bake instead: Use the oven method at 180°C (350°F) for 10–15 minutes.
• Air-fry instead: Cook at 200°C (400°F) for about 7 minutes after preheating.

Common mistakes to avoid

• Filling while hot: Let the vegetables cool for about 10 minutes before wrapping.
• Overfilling: Use a modest amount so the wrapper can fold around the vegetables and seal.
• Dry edges: Moisten the wrapper edges, especially the final edge, to help the roll stay closed.
• Crowding the basket: Arrange the rolls without letting them touch.
• Skipping the preheat: Heat the air fryer for 5 minutes at 200°C (400°F) before cooking.

How to store

Refrigerate leftover cooked egg rolls in a covered container and eat within 3 days. Reheat in an air fryer or oven until hot and crisp; the wrappers may soften during storage.

Frequently asked questions