Vegan egg rolls are my go-to when I need a quick and easy snack or appetizer. With a flavorful filling of cabbage, carrots, and mushrooms, these rolls are pan-fried with minimal oil, but still crispy and packed with taste. The simple prep, ability to make ahead, and lightning fast 20 minute cook time make them perfect for any occasion. Baking instructions are also included!
Why you’ll love this recipe
- Easy to make ahead and freeze for later.
- A vegan and low-carb dish that’s loaded with veggies like cabbage, carrots, and ginger.
- Serve as an appetizer, side dish, or light lunch. These egg rolls are perfect for gatherings and parties and will surely be a crowd favorite!
Ingredients and notes
To make vegan egg rolls, you’ll need green cabbage, carrots, mushrooms, chopped cilantro, salt, sesame oil, tamari sauce, garlic, and ginger for the filling. You’ll need vegan egg roll wrappers and vegetable oil for frying, and sweet chili sauce as a dip for serving.
Variations & Substitutions
- Vegan egg roll wrappers. Substitute the egg roll wrappers with rice paper wrappers (great gluten-free substitute!)
- Vegetables. I used shredded cabbage, carrots, and mushrooms for a hearty vegan egg roll filling. Use coleslaw mix if you don’t have fresh cabbage on hand. You can add more veggies like celery, green onions, bell peppers, and sweet potatoes.
- Tamari sauce. Substitute with soy sauce.
- Add tofu to make your egg rolls even more satisfying.
- Dipping sauce. Buy sweet chili sauce in the grocery store or make a homemade version. You can also use sweet and sour sauce, peanut sauce, hoisin sauce, or rice vinegar as dipping sauces.
How to make vegan egg rolls
Step 1:
In a mixing bowl, combine all filling ingredients and toss well.
Step 2:
Prepare a small bowl of water. Lay an egg roll wrapper flat with a corner facing you. Place 2 tbsp of filling mixture near the center, shaping it into a log.
Step 3:
Moisten the edges of the wrapper with water. Fold the bottom corner over the filling, then fold the left and right corners over, and roll up tightly.
Step 4:
Repeat the filling and rolling process with the remaining wrappers.
Step 5:
Heat vegetable oil in a large skillet or wok. Fry the rolls in batches until they turn golden brown. Use a slotted spoon to remove them and place on paper towels to absorb excess oil.
Step 6:
Repeat until all rolls are fried.
Step 7:
Serve with sweet chili sauce, if desired
Tips for the best vegan egg rolls
Shred the cabbage finely to ensure even cooking inside the egg rolls, and for an even more uniform texture in your filling, pulse the vegetables in a food processor. This can help achieve a finer, more consistent mix that’s easier to wrap and provides a better bite.
- Avoid overfilling the egg rolls, or they won’t roll easily, and the wrapper could break.
- Use a damp towel to cover the egg roll wrappers while you work to prevent them from drying out.
- After mixing your filling, let it sit for a few minutes and drain any excess liquid. Too much moisture can make the wrappers soggy and difficult to fry to a perfect crisp.
- Heat up the oil well before frying the egg rolls. Adjust the heat if the egg rolls become brown too quickly.
- Avoid overcrowding the pan when frying. Cooking too many egg rolls at once lowers the oil temperature, leading to soggy rolls. Fry in small batches for even, crispy results.
- Fry the egg rolls in small batches to maintain oil temperature and ensure even cooking.
- After frying, transfer the egg rolls to a wire rack set over a baking sheet rather than paper towels. This allows air to circulate around the entire egg roll.
🍴 How to serve vegan egg rolls
Vegan egg rolls are the perfect bite-sized appetizers for parties and gatherings! You can also serve them as a side dish paired with your favorite main dish (think: this easy fried rice, kung pao tofu or spicy gochujang tofu) or as a light lunch served over rice.
Storage and reheating suggestions
To store leftover vegan egg rolls, place them in an airtight container or a resealable plastic bag and refrigerate for 3-4 days. Arrange them in a single layer to prevent sticking.
When ready to serve, reheat them in an air fryer, toaster oven, or preheated oven to restore their crispiness. Don’t reheat it in the microwave as it will become soggy.
To freeze, I recommend freezing uncooked vegan egg rolls after wrapping them. Arrange them on a baking sheet and freeze them for 1-2 hours before transferring them to an airtight freezer bag. When ready to fry, thaw for 2-3 hours and fry according to instructions.
More delicious vegan recipes
If you like this recipe, check out my other vegan recipes:
Vegan Bolognese
Vegan Stuffed Peppers
Mushroom Wellington
Kitchari
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Vegan Egg Rolls
Ingredients
Frying ingredients:
- 12 vegan egg roll wrappers, substitute rice paper wrapper
- 2 tablespoons vegetable oil
Filling ingredients:
- 2 cups green cabbage, shredded
- 1 carrot, shredded
- 3 mushrooms, finely diced
- 2 tablespoons cilantro, chopped, optional
- ½ teaspoon salt
- 2 teaspoon sesame oil
- 4 tablespoons tamari sauce
- 1 teaspoon garlic, crushed
- 1 teaspoon ginger, crushed
Instructions
- In a mixing bowl, combine all filling ingredients and toss well.
- Prepare a small bowl of water.
- Lay an egg roll wrapper flat with a corner facing you. Place 2 tbsp of filling mixture near the center, shaping it into a log.
- Moisten the edges of the wrapper with water. Fold the bottom corner over the filling, then fold the left and right corners over, and roll up tightly.
- Repeat the filling and rolling process with the remaining wrappers.
- Heat vegetable oil in a large skillet or wok. Fry the rolls in batches until they turn golden brown. Use a slotted spoon to remove them and place on paper towels to absorb excess oil.
- Repeat until all rolls are fried.
- Serve with sweet chilli sauce, if desired
Notes
- Shred the cabbage finely to ensure even cooking inside the egg rolls.
- Use a damp towel to cover the egg roll wrappers while you work to prevent them from drying out.
- Fry the egg rolls in small batches to maintain oil temperature and ensure even cooking. Adjust the heat if the egg rolls become brown too quickly.
- Add one tablespoon of oil for each batch in the cast iron pan to fry your rolls. If you can fit all in your skillet, add 2 tablespoons of oil
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
