Vegan Egg Rolls
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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, these vegetarian eggrolls double as an appetizer or a light lunch!
If you love takeout style Chinese food, this veggie egg roll recipe is for you. Plant based egg rolls are just as delicious as regular ones. The only difference is 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. The veggies are finely diced and shredded so they can nestle into the wrapper for rolling.
Technically, vegetarian egg rolls are appetizers, but I love them for a light lunch. Pair them with cucumber salad or fried rice for a delicious vegan meal! One of my favorite things about vegan egg rolls is how well they freeze. You can double this recipe and then freeze half of them for later. Sometimes I want a homemade egg roll without any of the work!
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This veggie egg roll recipe is customizable too. I use green cabbage, carrots, green onions, and mushrooms, but you could also add red pepper, celery, or a coleslaw mix. 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 a healthier alternative. If you’re looking for a low carb egg roll, you can easily make this simple recipe into an egg roll bowl!
👩🍳 Why This Recipe Works
- The best vegan egg roll ready in 30 minutes!
- 100% vegan – no animal products
- Better than frozen grocery store egg rolls
- Delightfully crisp and pan fried – no deep frying needed!
- Filled with wholesome ingredients – no preservatives
- Cook and freeze for later
- Low calorie egg roll – only ~75 calories per roll!
- Enjoy as an appetizer or a main dish
- Customize the veggies or the cooking method
- Best vegan egg rolls ever!
🥘 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 works great too.
Veggies: For this recipe I use green cabbage, carrot, green onion, and mushrooms. You can use napa cabbage or coleslaw mix in place of the green cabbage.
Cilantro: It’s hard to beat the fresh, vibrant flavor of cilantro! It’s optional, but recommended for extra flavor!
Salt: Don’t forget to add the salt. Salt is what accentuates all the flavors we’ve packed into the egg roll filling.
Sesame oil: A little bit goes a long way with sesame oil. Sesame oil has a strong, nutty flavor commonly found in Asian recipes.
Soy Sauce: Don’t skip this main ingredient as it packs in a ton of flavor. If you’re looking to cut back on sodium, you can buy low sodium soy sauce.
Garlic: You can buy a head of garlic, or you can purchase it already minced. Pre-minced garlic can usually be found in the produce aisle around the fresh garlic.
Ginger: Fresh ginger packs a punch of flavor. You can buy the root by the pound, or you can buy it as a finely chopped paste in a squeeze bottle.
📖 Variations
You can customize this egg roll recipe to your dietary preferences! Here are some simple variations.
Gluten-Free: Unfortunately, egg roll wrappers are 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. To make this recipe into spring rolls, just follow the recipe as directed but skip cooking them. Be sure to use gluten-free soy sauce!
Switch up the 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.
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 them with butter or oil before placing them into the oven. Bake for 15 to 20 minutes or until crispy and golden brown.
Vegan Egg Roll In A Bowl: Omit the egg roll wrapper and add some crumbled tofu to turn this into an egg roll in a bowl!
Air Fryer: Spray the air fryer basket with olive oil spray, then carefully place the egg rolls inside. Cook at 400 degrees Fahrenheit for 6 minutes and then flip them over. Cook an additional 6 minutes or until golden brown and crispy.
Dipping Sauces: You can dip the egg rolls in sweet and sour sauce, duck sauce (or orange sauce), plum sauce, or sweet chili sauce.
🔪 Instructions
Make Filling: Add all the filling ingredients into a large bowl and toss together.
Make the 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. Shape it into a log. Run a thin layer of water around the edge of the wrapper. This will help it stick.
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 Them: 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 to soak up any excess oil. Serve & enjoy: Serve with your favorite Asian dipping sauce.
❓ Recipe FAQs
Are egg rolls vegan?
Egg rolls can be vegan, but aren’t always. Egg roll wrappers don’t always contain egg, but some do. Many 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.
Can you bake egg rolls?
Yes! While baked egg rolls won’t be as crispy as fried egg rolls, they’re still delicious! It’s a perfect alternative if you don’t want to fry them in oil. Bake them on a baking sheet at 425 degrees Fahrenheit until golden brown and crispy.
Can I prep the egg rolls ahead of time?
You can prep the filling ahead of time. This way all you have to do is roll them up and cook them. It is best to roll them right before cooking so the wrappers don’t 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.
You can also prep and cook them ahead of time. Once cooked, they won’t get soggy when stored. You can store them in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat in the oven or by pan-frying them in cooking spray just until warmed through.
What should I serve them with?
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!
💭 Expert Tips
- 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. You can deep fry these egg rolls but it’s not necessary – they will get nice and crispy in the pan!
🍲 More Vegetarian And Vegan Recipes!
- Vegan Thai Green Curry
- Vegetarian Wontons
- Thai Basil Eggplant
- Avocado Sushi
- Vegan Gluten Free Chicken Nuggets
- Tofu Meatballs
- Peanut Sauce for Noodles
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🎥 Watch How to Make It
Vegan Egg Rolls
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, these vegetarian eggrolls double as an appetizer 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
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!