Healthy Vegan Egg Rolls

Making your own egg rolls at home might seem like a daunting task, especially if you’re trying to keep things plant-based. After all, traditional egg rolls are usually packed with meat and seafood, and the thought of recreating that familiar taste without animal products can feel overwhelming at first.

But these vegan egg rolls are a game-changer: they’re crispy on the outside, packed with fresh vegetables on the inside, and so satisfying that even the most devoted meat-eaters won’t miss a thing. Plus, they’re easier to make than you might think, and you can customize the filling with whatever veggies you have in your fridge.

What Kind of Wrappers Should I Use?

Not all egg roll wrappers are created equal, and when making vegan egg rolls, you’ll need to check the ingredients carefully since traditional versions often contain eggs. Look for specifically labeled vegan egg roll wrappers, which are usually made from just wheat flour, water, and salt. You can find these in most Asian grocery stores or in the international section of larger supermarkets, typically in the refrigerated or frozen section. If you can’t find wrappers labeled specifically as vegan, spring roll wrappers (which are naturally vegan) make an excellent substitute – they’re thinner but will still give you that satisfying crunch when fried.

Options for Substitutions

This vegan egg roll recipe is pretty adaptable and you can switch things up based on what you have in your kitchen:

• Vegan egg roll wrappers: These are essential for the recipe, but if you can’t find specifically vegan ones, spring roll wrappers can work too – just check the ingredients to ensure they’re plant-based.
• Cabbage: Green cabbage can be swapped with Napa cabbage or even thinly sliced bok choy. Purple cabbage works too, though it will change the color of your filling.
• Mushrooms: Any mushroom variety works here – shiitake, button, or cremini all make good options. You can even use rehydrated dried mushrooms for extra flavor.
• Sesame oil: While sesame oil adds nice flavor, you can use any neutral oil like vegetable or canola oil – just add 1/2 teaspoon of toasted sesame seeds if you have them.
• Fresh ginger and garlic: In a pinch, you can use 1/4 teaspoon dried ginger and 1/4 teaspoon garlic powder instead of fresh, though the flavor won’t be as bold.
• Soy sauce: Feel free to use tamari or coconut aminos if you need a gluten-free option. Just note that coconut aminos are sweeter, so you might want to use a bit less.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegan egg rolls is dealing with wrapper issues – if they’re not sealed properly with water along the edges, they’ll burst open during frying and create a messy (and potentially dangerous) situation with hot oil. Another common mistake is overfilling the wrappers; stick to about 2-3 tablespoons of filling per roll to ensure they close properly and cook evenly. To prevent soggy egg rolls, make sure to drain any excess moisture from your vegetables before wrapping, and don’t let the wrapped rolls sit out too long before frying as the moisture can make the wrappers wet and tear easily. For the crispiest results, maintain your oil temperature between 350-375°F (use a thermometer if possible), and never overcrowd the pan – frying in small batches gives you the perfect golden-brown exterior while ensuring the filling heats through completely.

What to Serve With Egg Rolls?

These crispy vegan egg rolls are perfect for dipping, so I like to serve them with a variety of Asian-inspired sauces like sweet chili sauce, plum sauce, or a simple mixture of soy sauce and rice vinegar. For a complete meal, serve them alongside a bowl of steaming jasmine rice and some stir-fried vegetables – broccoli and snap peas work really well here. If you’re hosting a party, these egg rolls fit right in with other finger foods like edamame, crispy tofu bites, or cucumber salad with sesame dressing. Just remember to serve them hot – that’s when they’re at their crunchiest and most delicious!

Storage Instructions

Keep Fresh: These crispy vegan egg rolls stay good in an airtight container in the fridge for up to 3 days. Just know they might lose some of their crunchiness, but they’re still super tasty! I like to place a paper towel in the container to absorb any extra moisture.

Freeze: Got extras? You can freeze these before or after cooking! For uncooked rolls, place them on a baking sheet with space between each roll until frozen, then transfer to a freezer bag – they’ll keep for up to 3 months. For cooked rolls, let them cool completely, then freeze in an airtight container with parchment paper between layers.

Crisp Up: To get back that nice crunch, pop refrigerated egg rolls in an air fryer at 350°F for 3-4 minutes or in a regular oven at 350°F for 8-10 minutes. If they’re frozen, no need to thaw – just add a few extra minutes to the heating time. The oven or air fryer works way better than the microwave for keeping them crispy!

Preparation Time	20-30 minutes
Cooking Time	10-15 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 35-40 g
• Carbohydrates: 70-80 g

Ingredients

For the egg rolls:

• 12 vegan egg roll wrappers
• 1-2 tbsp oil for frying (such as vegetable or canola oil)

For the filling:

• 3 finely diced mushrooms
• 1 tsp minced ginger
• 2 cups shredded green cabbage
• 2 tbsp chopped cilantro (optional, adds fresh flavor)
• 1 sliced green onion
• 2 tsp sesame oil (for authentic Asian flavor)
• 1 shredded carrot
• 1 tsp minced garlic (freshly minced for best aroma)
• 4 tbsp soy sauce (I prefer Kikkoman’s for this recipe)
• 1/2 tsp salt

Step 1: Prepare the Filling

Add all the filling ingredients into a large mixing bowl.

Toss them together until they are well combined.

This mixture will serve as the flavorful center of your rolls.

Step 2: Prepare to Wrap

Fill a small bowl with water.

This will be used to help seal the wrappers.

Lay a wrapper on a flat surface, positioning it with a corner facing you.

Place 2 tablespoons of the filling mixture near the center of the wrapper and shape the filling into a log.

Step 3: Wrap the Rolls

Using your finger or a pastry brush, run a thin layer of water around the edge of the wrapper.

Fold the bottom corner over the filling to cover it.

Then fold the left and right corners over the filling.

Roll the wrapper up snugly, ensuring the filling is tightly enclosed.

Repeat this process with the remaining filling and wrappers.

Step 4: Fry the Rolls

Heat a generous amount of oil in a large wok over medium-high heat.

Once the oil is hot, begin frying the rolls in batches to avoid overcrowding the wok.

Cook each batch until the rolls are golden brown and crispy.

Use a slotted spoon to remove the cooked rolls, placing them on paper towels to drain any excess oil.

Continue frying until all the rolls are cooked.

Step 5: Serve and Enjoy

Serve the rolls hot, paired with your favorite Asian dipping sauce for a delicious finishing touch.

Enjoy the crispiness and the savory flavors of your homemade rolls!