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Vegan Egg Rolls in a wooden tray.

Vegan Egg Rolls Recipe

Mandy Applegate
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!
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Chinese
Servings 6 people
Calories 120 kcal

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.

Nutrition

Calories: 120kcalCarbohydrates: 20gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 499mgPotassium: 193mgFiber: 2gSugar: 2gVitamin A: 1749IUVitamin C: 15mgCalcium: 35mgIron: 1mg
Keyword vegan egg rolls, vegan egg rolls recipe
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