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Servings: 6
Calories: 120kcal
Ingredients
- 12 vegan 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 vegan egg roll sheets, Cilantro
- Arrange the spring rolls on the air fryer basket, spray them with oil, and bake for 12 minutes, or until crispy and golden brown.
- Serve with the sweet and sour sauce.Sweet and sour sauce
Notes
Here are a few tips I've picked up from making these regularly.
- Don't overcook the filling: Remove the veggies from the heat when they’re just tender with a slight bite. They’ll soften further inside the egg roll, and overcooked filling ruins the crunch.
- Roll them tight: A loose roll lets steam escape unevenly, which can make it burst or unfold while cooking. Keep it firm and seal the edges with water to hold everything together.
- Use enough oil spray: Generously coat the shells with cooking spray before air frying. This gives them that deep golden color and crunchy texture without deep frying.
- Don't overcrowd the basket: Cook in batches so hot air can circulate each egg roll. Crowding them makes them steam instead of crisp, and the shells won’t turn as golden.
- Flash freeze for easy storage: If you’re making a big batch to freeze, spread the cooked and cooled egg rolls on a baking sheet and freeze for an hour before moving them to a freezer bag. This prevents sticking, so you can grab just a few at a time.
- Reheat in the air fryer: Skip the microwave and reheat in the air fryer for 3–4 minutes. It restores the shells’ fresh crispiness while keeping the filling moist.
Nutrition
Calories: 120kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 499mg | Potassium: 193mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1749IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg
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