Craving those takeout-style egg rolls but trying to stick to a plant-based diet? I know the feeling! After countless attempts to find a good vegan alternative at restaurants, I finally decided to create my own version at home. Between juggling work deadlines and family dinners, I needed something that would satisfy that crispy, savory craving without compromising on my dietary choices.
These vegan egg rolls are exactly what you need: they’re crispy on the outside, packed with tasty vegetables on the inside, and best of all, they’re surprisingly easy to make. Plus, you can prep them ahead and freeze them for those busy weeknight dinners when cooking from scratch just isn’t in the cards.
Why You’ll Love These Vegan Egg Rolls
- Quick preparation – These egg rolls come together in just 30-45 minutes, making them perfect for weeknight dinners or last-minute appetizers.
- Plant-based goodness – Packed with fresh vegetables and aromatic seasonings, these egg rolls are completely vegan while still delivering all the traditional flavors you love.
- Basic ingredients – You’ll find most of these ingredients in your local grocery store, and many are probably already in your pantry.
- Customizable filling – The basic recipe is great as is, but you can easily add or swap vegetables based on what you have on hand or what you prefer.
- Perfect for sharing – These make excellent party appetizers or side dishes that both vegans and non-vegans will enjoy.
What Kind of Cabbage Should I Use?
Regular green cabbage is your best bet for these vegan egg rolls, though you could also use napa cabbage if you prefer its more tender texture. When shopping, look for a head of cabbage that feels heavy for its size and has crisp, fresh-looking leaves without any brown spots or wilting. For the best results, shred your cabbage into thin, uniform strips – you can do this easily with a sharp knife or use your food processor with the shredding attachment. If you’re in a time crunch, pre-shredded cabbage from the produce section will work too, though it might not be quite as fresh and crispy as cabbage you shred yourself.
Options for Substitutions
This recipe is super adaptable and you can make several swaps 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, you can use spring roll wrappers (rice paper). Just keep in mind they’ll be crispier and more delicate when fried.
- Cabbage: Green cabbage can be swapped with Napa cabbage or even shredded Brussels sprouts. You could also use pre-made coleslaw mix (without the dressing) for a time-saver!
- Mushrooms: Any mushroom variety works here – button, shiitake, or portobello. You could also replace them with crumbled firm tofu or finely chopped water chestnuts for crunch.
- Sesame oil: While it adds nice flavor, you can skip it if you don’t have it. Try adding a tablespoon of tahini instead, or just leave it out.
- Fresh ginger and garlic: In a pinch, use 1/4 teaspoon ground ginger and 1/4 teaspoon garlic powder as substitutes for the fresh versions.
- Vegetable oil: Any neutral-flavored oil works well here – canola, sunflower, or peanut oil are all good options for frying.
Watch Out for These Mistakes While Cooking
The biggest challenge when making vegan egg rolls is dealing with wrapper issues – if they’re not properly sealed 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. The temperature of your oil is crucial – if it’s not hot enough (around 350°F), your egg rolls will become greasy and soggy, but if it’s too hot, they’ll brown too quickly while leaving the inside cold. To get the crispiest results, make sure to drain your vegetable filling thoroughly before wrapping, as excess moisture can make the rolls soggy and prevent them from getting that perfect golden-brown crunch.
What to Serve With Vegan 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, hoisin, or a simple mixture of soy sauce and rice vinegar. For a complete meal, pair them with a bowl of steamed 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, vegetable potstickers, or cucumber salad. A side of hot and sour soup or miso soup also makes these egg rolls feel like a true takeout-style feast at home.
Storage Instructions
Keep Fresh: These vegan egg rolls stay crispy when stored properly! Place them in an airtight container lined with paper towels and pop them in the fridge for up to 3 days. The paper towels help absorb any excess moisture and keep that wrapper nice and crisp.
Freeze: Want to make a big batch? Let the egg rolls cool completely, then place them in a freezer bag with parchment paper between layers to prevent sticking. They’ll keep well in the freezer for up to 2 months – no need to thaw before reheating!
Crisp Up: To get that crunch back, pop your refrigerated egg rolls in the oven at 350°F for about 10 minutes, or in the air fryer at 350°F for 3-4 minutes. If they’re frozen, add a few extra minutes to the cooking time. They’ll taste just as good as fresh ones!
| 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: 500-600
- Protein: 10-15 g
- Fat: 30-35 g
- Carbohydrates: 60-70 g
Ingredients
- 12 vegan wrappers for egg rolls
- 1-2 tablespoons vegetable oil, for frying
- 2 cups shredded green cabbage
- 1 shredded carrot
- 1 thinly sliced green onion
- 3 mushrooms, finely chopped
- 2 tablespoons chopped cilantro (optional)
- 1/2 teaspoon salt
- 2 teaspoons sesame oil
- 4 tablespoons soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
Step 1: Prepare the Filling
In a mixing bowl, add all the filling ingredients and toss them together until they are well combined.
This will ensure that every roll has a consistent and flavorful filling.
Step 2: Prepare the Wrapping Station
Fill a small bowl with water.
This will be used to help seal the wrappers.
Lay a wrapper on a flat surface with the corner facing you like a diamond shape.
Place 2 tablespoons of the filling mixture near the center of the wrapper and shape it into a log.
Run a thin layer of water around the edge of the wrapper using your finger or a small brush.
Step 3: Roll the Wrappers
Begin by folding the bottom corner of the wrapper over the filling.
Then, fold the left and right corners over towards the center and roll the wrapper up tightly to seal the roll.
Ensure the edges are pressed firmly to prevent any filling from escaping during cooking.
Repeat this process with the remaining filling and wrappers.
Step 4: Fry the Rolls
Heat a sufficient amount of oil in a large wok over medium heat.
Carefully place the rolls in the hot oil, frying them in batches to avoid overcrowding.
Fry each batch until the rolls are golden brown, then remove them with a slotted spoon and place them on paper towels to absorb any excess oil.
Continue frying until all the rolls are cooked.
Step 5: Serve and Enjoy
Once all the rolls have been fried and are perfectly golden and crispy, serve them hot with your favorite Asian dipping sauce.
Enjoy this delicious appetizer or snack fresh for the best texture and flavor!