Vegan Egg Rolls Recipe
Packed with vibrant veggies and bursting with flavor, this Vegan Egg Rolls Recipe is perfect for spicing up your dinner parties. Both crowd-pleasing and 100% plant-based, this easy appetizer can add a fun twist to movie nights, or just when you’re in the mood for something deliciously crunchy. You will love every bite!
Why You Will Love Making Vegan Egg Rolls
Here’s why whipping up a batch of these crispy delights is going to be your new favorite thing:
- Healthier Choice: Packed with fresh veggies and baked to perfection, these egg rolls are a guilt-free snack.
- Easy to Customize: Feel free to toss in your favorite veggies or spices.
- Perfect for Sharing: Whether it’s a party platter or a family dinner, these egg rolls are made for sharing.
- Crispy & Flavorful: Achieve that irresistible crunch with every bite, combined with a burst of savory flavors that’ll have everyone asking for more.
- Fun Cooking Project: From stir-frying veggies to wrapping the rolls, it’s a fun and engaging recipe that even the kids can help with.
- Vegan and Versatile: Suitable for anyone following a vegan diet and easily adapted for gluten-free preferences with the right wrappers.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Vegan Egg Rolls with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Creating these vegan egg rolls is so simple. Let’s break it down into straightforward steps:
Prep Your Veggies
Chop, slice, and dice your way through the cabbage, mushrooms, green onions, and carrots. It’s like a mini workout but with delicious results!
Heat Things Up
Warm a non-stick skillet over medium-high heat and add in the sesame oil. Once it’s hot, add the ginger and garlic, sautéing for a couple of minutes and letting their aromas fill your kitchen.
Veggie Time
Toss in the cabbage, mushrooms, green onions, carrots, and soy sauce. Stir frequently for about 5 minutes as the veggies soften slightly.
Roll Them Up
To put your spring rolls together, start by spooning roughly 3 tablespoons of the veggie mix onto the lower bottom corner of a spring roll wrapper, and toss in a pinch of cilantro. Then, roll it up snugly, tucking in the sides as you go, until you’ve got a perfectly formed roll. To seal it, just dab a little water along the edges. Voilà! You’re all set with a neatly packed spring roll ready for cooking.
Bake and Enjoy!
Arrange your rolls on a baking sheet, give them a light spray of oil, and bake them in the oven for about 15 minutes. Watch as they turn golden and crispy! Serve these golden beauties with sweet and sour sauce for dipping.
Recipe Notes and Expert Tips
Ready to elevate your vegan egg roll game? Here are some insider tips to make sure your egg rolls are not just good, but great:
- Crispiness: For that extra crunch, make sure your oven is preheated and your egg rolls are spaced apart on the baking sheet.
- Keep the Fillings Dry: To avoid soggy rolls, make sure your veggie mix isn’t too wet. A quick drain after cooking can help.
- Wrap Them Tight: Securely rolling your egg rolls will prevent them from unraveling while baking and ensure an even, crispy exterior.
- Customize Your Fillings: Don’t be afraid to experiment with different vegetables or even add some tofu, tempeh, or lentils for a protein boost. Just remember to keep the filling balanced so it’s not too wet.
- Sauce it Up: Pair your egg rolls with a variety of sauces to explore new flavor dimensions. Sweet and sour sauce is classic, but why not try a spicy peanut sauce or hoisin for a change?
- No Spray Oil: Brushing a little oil on your egg rolls before baking will help achieve that golden color and add to the crunch.
- Let Them Cool: A brief cooling period on a wire rack before serving can prevent the bottoms from becoming soggy, guaranteeing maximum crunchiness.
- Gluten-free: If you need these to be gluten-free, make sure to use gluten-free vegan egg roll wrappers and tamari or coconut aminos in place of soy sauce.
- How do I keep the wrappers from drying out? Keep the wrappers covered with a damp cloth as you work. This prevents them from drying out and cracking, making them easier to roll.
How to Store Leftover Vegan Egg Rolls
Got leftovers? No problem! Here’s how to keep those egg rolls crispy and delicious for later:
- Cool Completely: Before storing any leftovers, let your vegan egg rolls cool down completely on a wire rack. This step helps to maintain their crispiness.
- Airtight Container: Transfer the cooled egg rolls to an airtight container. If you’re layering them, place a sheet of parchment paper between layers to prevent sticking.
- Refrigerate: Keep your container in the refrigerator. Properly stored, these egg rolls can last for up to 3-4 days.
- Reheating: When you’re ready to enjoy again, reheat the egg rolls in an oven or air fryer instead of a microwave to restore their original crispy texture. A few minutes at 350°F should do the trick.
- Freezing: If you’ve made a big batch, you can freeze the egg rolls on a baking sheet, then transfer them to a freezer-safe bag or container for up to two months. Reheat directly from frozen, adjusting cooking time as needed.
What to Serve with Vegan Egg Rolls
Pairing your vegan egg rolls with the right dishes and sauces can turn a simple snack into a feast. Here are some ideas to complement your crispy creations:
Dipping Sauces Galore
The right sauce can transform your egg roll experience. Beyond the classic sweet and sour sauce, try tangy soy sauce with a hint of lime, creamy peanut sauce for a nutty twist, or even a spicy chili sauce for those who dare.
Stir-Fried Veggies or Noodles
For a heartier meal, serve your vegan egg rolls alongside a plate of stir-fried vegetables or noodles. Opt for a mix of bell peppers, broccoli, snap peas, and tofu for a veggie stir-fry, or toss some rice noodles with soy sauce, green onions, and sesame seeds for an easy noodle dish. These additions can turn your appetizer into a full-on dinner party.
Soup for the Soul
Start your meal with a warm, comforting bowl of soup. A light miso soup with tofu and seaweed, a spicy Tom Yum soup, or a vegetable-packed broth can be a soothing start that complements the crispy egg rolls. It’s a combo that feels both indulgent and nourishing.
More Vegan Appetizers You Will Love
- Vegan Chicken Nuggets
- Vegan Air Fryer Onion Rings Recipe
- Vegan Buffalo Jackfruit Dip Recipe
- Caramelized Onion Hummus
- Vegan Spinach Artichoke Dip
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Vegan Egg Rolls Recipe
Ingredients
- 12 egg roll sheets
- 1 tablespoon sesame oil
- 1 tablespoon ginger root minced
- 2 garlic cloves minced
- ¼ green cabbage head thinly sliced
- 1 cup mushrooms thinly sliced
- ½ green onions thinly sliced
- 1 carrot thinly sliced
- 2 tablespoons soy sauce
- Cilantro
- Sweet and sour sauce
Instructions
- Heat a non-stick skillet to medium-high and add the sesame oil. Once it’s hot, add the ginger and garlic, and cook for a couple of minutes.1 tablespoon ginger root, 2 garlic cloves, 1 tablespoon sesame oil
- Add the cabbage, mushrooms, green onions, carrots, and soy sauce, and cook for 5 minutes, stirring frequently. The veggies should be tender but not soft yet.¼ green cabbage head, 1 cup mushrooms, ½ green onions, 1 carrot, 2 tablespoons soy sauce
- To assemble the spring rolls, place about 3 tablespoons of the veggie mixture in the lower bottom corner of a spring roll sheet, add the cilantro, roll it up, fold in the sides, and continue rolling up until a full roll is formed. Seal the edges with a bit of water.12 egg roll sheets, Cilantro
- Arrange the spring rolls on a baking sheet, spray them with oil, and bake for 15 minutes, or until crispy and golden brown.
- Serve with the sweet and sour sauce.Sweet and sour sauce
Notes
-
- Crispiness: For that extra crunch, make sure your oven is preheated and your egg rolls are spaced apart on the baking sheet.
-
- Keep the Fillings Dry: To avoid soggy rolls, make sure your veggie mix isn’t too wet. A quick drain after cooking can help.
-
- Wrap Them Tight: Securely rolling your egg rolls will prevent them from unraveling while baking and ensure an even, crispy exterior.
-
- Customize Your Fillings: Don’t be afraid to experiment with different vegetables or even add some tofu, tempeh, or lentils for a protein boost. Just remember to keep the filling balanced so it’s not too wet.
-
- Sauce it Up: Pair your egg rolls with a variety of sauces to explore new flavor dimensions. Sweet and sour sauce is classic, but why not try a spicy peanut sauce or hoisin for a change?
-
- No Spray Oil: Brushing a little oil on your egg rolls before baking will help achieve that golden color and add to the crunch.
-
- Let Them Cool: A brief cooling period on a wire rack before serving can prevent the bottoms from becoming soggy, guaranteeing maximum crunchiness.
-
- Gluten-free: If you need these to be gluten-free, make sure to use gluten-free vegan egg roll wrappers and tamari or coconut aminos in place of soy sauce.
-
- How do I keep the wrappers from drying out? Keep the wrappers covered with a damp cloth as you work. This prevents them from drying out and cracking, making them easier to roll.
Storage & Reheating
-
- Cool Completely: Before storing any leftovers, let your vegan egg rolls cool down completely on a wire rack. This step helps to maintain their crispiness.
-
- Airtight Container: Transfer the cooled egg rolls to an airtight container. If you’re layering them, place a sheet of parchment paper between layers to prevent sticking.
-
- Refrigerate: Keep your container in the refrigerator. Properly stored, these egg rolls can last for up to 3-4 days.
-
- Reheating: When you’re ready to enjoy again, reheat the egg rolls in an oven or air fryer instead of a microwave to restore their original crispy texture. A few minutes at 350°F should do the trick.
-
- Freezing: If you’ve made a big batch, you can freeze the egg rolls on a baking sheet, then transfer them to a freezer-safe bag or container for up to two months. Reheat directly from frozen, adjusting cooking time as needed.
