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
Equipment
- Wok or Dutch Oven
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
- 2-4 tbsp soy sauce depending on how salty you like things, you may want to start with just 2 tbsp soy sauce and add more to taste
- 1 tsp crushed garlic
- 1 tsp crushed ginger
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