Vegan Egg Rolls
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I’ve mastered this recipe for easy homemade vegan egg rolls that’s perfect for anyone craving Chinese takeout but wants a healthier, plant based option. These egg rolls, filled with finely shredded vegetables and pan-fried until golden brown, serve as a delicious appetizer or a light lunch. Easy to customize, freeze for later, and even transform into a low-carb bowl, I’ll guide you through making these crispy delights that are sure to become a favorite in your kitchen.
If you love takeout style Chinese food, this vegan egg roll recipe is for you!
Plant-based egg rolls are just as delicious as regular ones. The only difference is that the wrapper has no egg, and the vegetable filling has no meat, but trust me when I say you won’t miss either!
Homemade veggie egg rolls are easy to make. They just require some prep work. I like to finely dice the veggies or shred them, so they can easily nestle into the wrapper for rolling.
Technically, vegan egg rolls are appetizers, but I love them for a light lunch. Pair them with cucumber salad or tofu fried rice for a delicious vegan meal!
I prefer the golden brown, crispy texture when I pan-fry them in my wok, but you can bake them or air fry them for an even healthier alternative (see directions on how to do this in my instructions section below). And if you’re looking for a low-carb egg roll, you can easily make this simple recipe into an egg roll bowl, or for a non-fried version, try my vegan summer rolls!
👩🏽🍳 Why You’ll Love This Recipe
Super Easy: I love how easy these egg rolls are to make. Not only are they ready in just 30 minutes, I’ve found that even beginner cooks can make these and have them turn out perfectly every time.
Healthier Than Takeout: I love it when I can make takeout at home that tastes just as good as the original version, but a little lightened up. These meatless egg rolls are made with no animal products, are packed with wholesome ingredients, and are delightfully crisp and pan-fried – no deep frying needed! They also taste way better than frozen grocery store egg rolls.
Great For Meal Prep: One of my favorite things about vegan egg rolls is how well they freeze. You can double this recipe and then freeze half of it for later. It’s nice to be able to enjoy homemade egg rolls without any of the work!
Versatile: This veggie egg roll recipe works either as an appetizer, side dish, or main dish! You can also customize the veggies or the cooking method however you like!
Latest Recipe Video!
🥘 Ingredients
This recipe calls for simple ingredients. You can find all of them at your local grocery store – including the vegan egg roll wrappers.
Vegan Egg Roll Wrappers: I like to purchase vegan Nasoya egg roll wraps. Twin Dragon egg roll wrappers are also vegan. You can find them in the refrigerated section near the tofu. Whole Foods also carries vegan egg roll wraps.
Vegetable Oil: Vegetable oil has a high smoke point which makes it a great frying oil. Peanut oil or coconut oil works great too.
Veggies: I used shredded cabbage, carrots, green onions, and mushrooms. I also added cilantro for some herbal notes and extra flavor. You can also use napa cabbage or a coleslaw mix in place of the green cabbage.
Salt: Don’t forget to add salt! Salt is what accentuates all the flavors we’ve packed into the egg roll filling.
Sesame Oil And Soy Sauce: A little bit goes a long way with both of these ingredients. Sesame oil has a strong, nutty flavor commonly found in Asian recipes. Soy sauce brings a nice salty, umami bite. If you’re looking to cut back on sodium, you can buy low sodium soy sauce.
Garlic And Ginger: You can buy a head of garlic or purchase it already minced. Pre-minced garlic can usually be found in the produce aisle, near the fresh garlic. Fresh ginger packs a punch of flavor. You can buy the root by the pound or as a finely chopped paste.
🔪 How To Make Vegan Egg Rolls
Make Filling: Add all the filling ingredients into a large bowl and toss together.
Make Vegetarian Egg Rolls: Have a small bowl of water ready. Lay a wrapper on a flat surface with the bottom corner facing you. Place two tablespoons of filling near the center of the wrapper. I’ll sometimes use a cookie scoop for this step. Shape the filling into a log inside the wrapper.
How To Seal Egg Rolls: You don’t need egg wash to seal these egg rolls. Once you’ve added the filling, just run a thin layer of water around the edge of the wrapper before folding it. This will help it stick.
Fold And Repeat: Fold the bottom corner over the filling, then fold the left and right corners over and roll it up. Repeat with the remaining wrappers.
Fry: Heat the oil in a large wok or large skillet over medium heat to medium-high heat, and pan fry the vegetable egg rolls in batches until golden brown. Don’t fry them all at one time or crowd the wok. Remove with a slotted spoon and place on paper towels or a wire rack with a paper towel underneath, to soak up any excess oil.
Serve & enjoy: Serve with your favorite Asian dipping sauce.
Other Cooking Methods
- Air Fryer: Spray the air fryer basket with olive oil, then carefully place the egg rolls inside. Cook at 350-400 degrees Fahrenheit for 6 minutes, then flip them over. Cook an additional 6 minutes or until golden brown and crispy.
- Bake: While the egg rolls won’t get quite as crisp, they still taste delicious baked. Bake at 425 degrees Fahrenheit on a baking sheet lined with foil. Brush the egg rolls with coconut oil before placing them into the oven. Bake for 15 to 20 minutes or until crispy and golden brown, turning over halfway through the baking time.
💭 Expert Tips
- Don’t overfill the egg rolls or they will be difficult to roll and will fall apart when you cook then.
- Be sure to let the oil heat up first, at the right temperature. If you don’t, you’ll end up with soggy egg rolls because they will absorb excess oil and become greasy. You’ll want to make sure your oil is around 350 degrees Fahrenheit – use a thermometer for accuracy.
- Adjust heat as needed. If your vegan eggrolls are browning too quickly, turn down the heat to low or medium low.
- Don’t overcrowd the pan. You want to make sure each egg roll cooks properly without touching or sticking to any of the other egg rolls.
- Don’t use too much oil. These egg rolls are meant to be pan fried, which means they won’t be deep fried or submerged in oil, so you only need about 1 tablespoon of oil to cook each batch in. You can deep fry these egg rolls but it’s not necessary – they will get nice and crispy in the pan!
📖 Variations
You can customize this recipe in so many different ways! Here are some of my favorite, simple vegan egg roll ideas.
Different Veggies: Red bell pepper, broccoli, bean sprouts, bamboo shoots, diced water chestnuts, and coleslaw mix are all delicious. Just be sure whatever fresh ingredients you use are shredded or thinly sliced.
Add In Glass Noodles: For a different texture and flavor, try adding in some glass noodles to the egg roll mixture before rolling them up!
Tofu Egg Rolls: Feel free to add diced, extra firm tofu to the vegan egg roll filling. It’ll add both texture and protein to the dish!
Different Spices Or Heat: Feel free to add crushed red pepper, cayenne pepper, or Chinese 5 spice powder to the veggie mixture for additional spice and heat.
Dipping Sauces: You can dip the egg rolls in sweet and sour sauce, gluten-free stir fry sauce, plum sauce, vegan teriyaki sauce, sesame ginger sauce, or sweet chili sauce.
Vegan Egg Roll In A Bowl: Omit the egg roll wrapper and add some crumbled tofu to turn this into a vegetarian egg roll in a bowl!
🍽 Serving Suggestions
Vegan egg rolls taste good with nearly anything! I like to pair them with cucumber salad, hot and sour soup, fried rice, or garlic green beans with sesame seeds. If you don’t need a side dish, simply serve them with your favorite Asian dipping sauce!
🧊 Storage Directions
Refrigeration: You can refrigerate any leftovers for up to 3-4 days in an airtight container. For reheating, see the directions below.
Freezing: Wrap each egg roll in foil, store in a freezer bag or airtight container, and freeze for up to 3 months.
Reheating: Reheat the egg rolls on the stovetop – in a pan sprayed with cooking spray, or heat in the oven at 350 degrees until warmed through. You can also reheat in the air fryer at 350 degrees for 10 minutes or until heated through. I would not recommend heating these egg rolls in the microwave as the outside will get soggy and tough.
❓ Recipe FAQs
Are egg rolls vegan?
Egg rolls can be vegan, but aren’t always. All egg roll wrappers aren’t vegan because they some brands will contain eggs. Many store-bought or restaurant egg rolls also have meat like ground pork in them. If you plan to buy premade egg rolls, it’s best to check labels and ingredients for animal products.
How do I prevent my egg rolls from becoming soggy?
There are a few things you can do to make sure your egg rolls are crispy and have great texture, and don’t turn out soggy:
1) Make sure your veggie mixture isn’t too watery. Once you chop your veggies, you can salt them and add them to a mixing bowl to draw out extra moisture. Then squeeze the veggies in a paper towel or kitchen towel before adding to the filling.
2) Drain the egg rolls properly after cooking. You may want to place them on a wire rack to allow air to circulate more on the bottom to prevent a soggy bottom.
3) Serve immediately! Egg rolls aren’t meant to sit out, the longer they sit, the more soggy they’ll become.
Can I prep the egg rolls ahead of time?
Yes, I often prep-ahead, that way all I have to do is roll them up and cook. I recommend rolling them right before cooking, otherwise they’ll get soggy. If you prep the filling ahead of time, you can store it in an airtight container in the fridge for up to 4 days before you wrap and cook your egg rolls.
Can I make these gluten-free?
You can, but you can’t use regular egg roll wrappers, because they’re made with wheat flour. To make this recipe gluten-free, you have two options. You can make homemade gluten-free egg roll wrappers or you can use spring roll wrappers. You’ll also have to replace the soy sauce with tamari, gluten-free soy sauce, or coconut aminos. To make this recipe into spring rolls, just follow the recipe as directed but skip cooking them.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Picky Eater.
Love this vegan recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
🎥 Watch How to Make It
Vegan Egg Rolls
Homemade vegan egg rolls needn't be difficult and these ones are a breeze to make. Vegan egg roll wrappers are stuffed with shredded vegetables and then fried until golden brown. Easy to make and easy to freeze, great as an appetizer, side dish, or a light lunch!
Servings: 12 egg rolls
Calories: 74kcal
Ingredients
- 12 Vegan egg roll wrappers
- 1-2 tbsp Vegetable oil for frying
Filling
- 2 cups green cabbage, shredded
- 1 carrot, shredded
- 1 green onion, thinly sliced
- 3 mushrooms, finely diced
- 2 tbsp chopped cilantro optional
- ½ tsp salt
- 2 tsp sesame oil
- 4 tbsp soy sauce
- 1 tsp crushed garlic
- 1 tsp crushed ginger
Equipment
- Wok or Dutch Oven
Instructions
- Add all filling ingredients into a mixing bowl and toss to combine.
- Fill a small bowl with water.
- Lay a wrapper on a flat surface with a corner facing you. Place 2 tbsp of filling mixture near the center of the wrapper. Shape into a log.
- Run a thin layer of water around the edge of the wrapper. Fold the bottom corner over the filling, then fold the left and right corners over and roll up.
- Repeat with remaining filling and wrappers.
- Heat the oil in a large wok and fry the rolls in batches until golden brown. Remove with a slotted spoon and place on paper towels to soak up any excess oil.
- Repeat until all rolls have been cooked.
- Serve hot with your favorite Asian dipping sauce.
Notes
- Don’t overfill the egg rolls or they will be difficult to roll.
- You can find vegan egg roll wrappers in the refrigerated section near the tofu.
- Be sure to let the oil heat up first. If you don’t, you’ll end up with soggy egg rolls because they will absorb excess oil and become greasy.
- If your vegan eggrolls are browning too quickly, turn down the heat to low or medium low.
- These egg rolls are meant to be pan fried, which means they won’t be deep fried or submerged in oil, so you only need about 1 tablespoon of oil to cook each batch in. If you cook all the egg rolls at once, use 2 tablespoons of oil. If you cook them in two batches, use 1 tablespoon for each batch. You can deep fry these egg rolls but it’s not necessary – they will get nice and crispy in the pan!
Nutrition
Serving: 1egg roll | Calories: 74kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 513mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g
Wow!
So delicious and way easy recipe.
This goes into my rotation.
Thank you so much Anjali!
Awesome!! Thank you so much Sarah! 🙂
These are so delicious and crispy! They definitely don’t need meat. Nice and filling with just veggies!
Yes!! So glad you liked these Dana!
This is the perfect appetizer or side. My kids loved them which is always a plus! Thank you so much!
Thanks Ned! So happy to hear that!
Yum! I am trying to serve more plant-based meals and this recipe for vegan egg rolls is going straight into my recipe box. Easy to make, tastes yummy and quite versatile for a variety of healthy fillings.
Thanks so much Stephanie! Enjoy!
These were so crispy and flavorful! Did not miss the meat!
Thank you so much!!
Thank you for this detailed tutorial, these vegan egg rolls were easy to make and super yummy!
Yay! So happy to hear that Kimberly!
I used carrots, broccoli and chopped wasabi almonds as the filling, along w the garlic and sesame oil listed. Your video was super helpful and my technique improved with each roll. Thanks for a fun, easy and yummy recipe.
Aw yay! I’m so glad you liked this recipe Ada!
There must be a mistake with the amount of soy sauce, no? 4 tbsps seems a bit much. Did you mean tsps?
Hi Shannon! I know 4 tablespoons seems like a lot but it is the correct amount! There’s quite a lot of filling so there needs to be that amount of sauce to sufficiently coat everything and give it a great flavor. You can always reduce the amount of soy sauce by half or use a low sodium soy sauce if you’re concerned about the amount of sodium in the recipe, but it may not be as flavorful. The recipe will still work but the taste won’t be as intended in the recipe. Hope that helps!
Delicious ! Fraction of cost for take out..used fresh organic engredients…easy..made many to freeze for other nights. I will never buy from frozen section or take out !
Yay!! So glad you loved this recipe Aurelia! I agree – they are way better than take out! 🙂
These looks so crispy and the inner filling sounds healthy. Perfect to make a party platter ready.
Totally! Thanks Veena!
These vegan eggrolls sound amazing! Look at all of those colorful veggies too! I can’t wait to try out this recipe.
Yes!! You will love this recipe Genevieve! I can’t wait to hear how it turns out for you!
Turned out perfectly! Thank you!!
Aw yay! So glad to hear that Kristen!
These are so perfectly crispy!! We all absolutely loved them. I’m wondering if this would work in the air fryer.
Thanks so much Dana! And yes I do think these could work in the air fryer – you’d just have to experiment with different temperature settings and timing to figure out how to get them crispy and not overcooked!
WOW! Finally, I don’t need to take out the egg rolls anymore!! I tried your recipe today, and it turned out perfect, just PERFECT!!
Aw yay! I’m so happy to hear that Irina!