Vegan Egg Rolls

These vegan egg rolls were inspired by Derek.  Do you follow Derek Sarno on YouTube?  You can check out his channel here.  I stumbled on his channel a few weeks ago, and he makes amazing vegan food.  He now follows me on Instagram, so we are basically best friends now, he just doesn’t know it yet.  😂

He’s challenged me to go plant based for 30 days.  While I am not sure I am ready to do that (yet) I decided to make these vegan egg rolls.

Are egg roll wrappers vegan?

Egg roll wrappers are typically made from wheat flour, water, salt, and sometimes cornstarch or oil. These ingredients are vegan. However, some commercially produced egg roll wrappers might contain egg or other non-vegan ingredients.

To ensure egg roll wrappers are vegan, it’s essential to:

• Check the ingredient list: Look for any non-vegan ingredients like egg or dairy.
• Look for a vegan label: Some brands specifically label their products as vegan.

What vegetables are best for vegan egg rolls?

For vegan egg rolls, you want vegetables that add both flavor and texture. Here are some great options:

Cabbage: Napa or green cabbage is commonly used for its crunch.
Carrots: Shredded or julienned carrots add sweetness and color.
Bean Sprouts: These add a nice crunch and freshness.
Bell Peppers: Thinly sliced bell peppers can add a pop of color and flavor.
Mushrooms: Sliced shiitake or button mushrooms add an umami flavor.
Green Onions: Sliced green onions add a mild onion flavor.
Bamboo Shoots: These add a unique texture.
Water Chestnuts: Chopped water chestnuts provide a nice crunch.
Garlic: Minced garlic for added flavor.
Ginger: Freshly grated ginger for a bit of spice and warmth.

You can mix and match these vegetables to suit your taste. Sautéing the vegetables before filling the egg rolls helps to enhance their flavors.

What is super firm tofu?

Super firm tofu is a type of tofu that has an extremely dense and firm texture, with very low water content compared to regular or even firm tofu. It’s often described as having a meaty, chewy consistency, making it ideal for grilling, stir-frying, or any dish where you want the tofu to hold its shape well and have a substantial bite. Super firm tofu is also higher in protein due to its low moisture content. Because of its firmness, it usually doesn’t require pressing before use, unlike softer varieties of tofu.

How do you roll up egg roll wrappers?

Rolling up egg roll wrappers is quite simple! Here’s a step-by-step guide to help you:

1. Prepare the Filling: Make sure your filling is cooked and cooled slightly. Overfilling can make rolling difficult, and hot filling can tear the wrappers.
2. Place the Wrapper: Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you, so it looks like a diamond shape.
3. Add the Filling: Place about 2 tablespoons of filling near the center of the wrapper, slightly closer to the corner pointing towards you. Shape the filling into a horizontal log.
4. Fold the Bottom Corner: Take the bottom corner of the wrapper and fold it tightly over the filling, tucking it in snugly.
5. Fold the Sides: Fold in the left and right corners of the wrapper towards the center, over the filling, so the wrapper now looks like an envelope.
6. Roll Up: Starting from the bottom, roll the egg roll up towards the top corner, keeping it tight but not so tight that it tears the wrapper.
7. Seal the Edge: When you reach the top corner, moisten the edge with a little water to help seal the egg roll. Press gently to make sure it sticks.
8. Repeat: Repeat the process with the remaining wrappers and filling.

Tips for Perfect Egg Rolls

• Keep Wrappers Covered: Egg roll wrappers can dry out quickly, so keep them covered with a damp cloth while you’re working.
• Don’t Overfill: Overfilling can cause the wrappers to tear or the filling to spill out during cooking.
• Seal Well: Ensuring the edges are sealed properly prevents the filling from escaping during frying, baking or air frying.

Continue to Content

Vegan Egg Rolls

Yield: 16

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

These vegan egg rolls are delicious. Look for extra firm tofu that is packaged without water. The texture is "meatier" and there is no need to press the tofu.

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Ingredients

• 2 cups mixed vegetables (I used red cabbage, sugar snap peas, carrots, zucchini and mushrooms)
• 8 ounces super firm tofu, crumbled
• 1 tablespoon soy sauce (make sure it has no added ingredients so it's vegan)
• 1 tablespoon rice wine vinegar
• 1 teaspoon sriracha
• 16 vegan egg roll wrappers
• For the dipping sauce:
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce (mine was vegan)
• 1 teaspoon peanut butter
• 1/2 teaspoon chili oil

Instructions

Prepare the Filling:

In a skillet sprayed with avocado oil spray, saute the vegetables for 5-6 minutes. Let cool completely. (you can put on a sheet tray and put in the fridge for 15 minutes). In a food processor, combine the mixed vegetables and crumbled tofu. Add the soy sauce, rice wine vinegar, and sriracha to the vegetable-tofu mixture. Pulse for a few seconds to mix well until everything is evenly coated.


Assemble the Egg Rolls:

Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (so it looks like a diamond).
Place about 2 tablespoons of the vegetable-tofu mixture near the corner closest to you.


Fold the corner over the filling, then fold in the sides, and roll up the wrapper tightly. Wet the top corner with a bit of water to seal the roll. Repeat with the remaining wrappers and filling.


Cook the Egg Rolls:

Preheat your oven to 400°F (200°C) or prepare a large skillet with a small amount of oil if frying.
If baking, place the egg rolls on a baking sheet lined with parchment paper. Lightly brush or spray them with oil. Bake for 15-20 minutes, turning halfway, until golden and crispy.
If frying, heat the skillet over medium heat and cook the egg rolls for 2-3 minutes on each side until golden brown and crispy. Drain on paper towels. If air frying, spray with avocado oil spray and cook for 10 minutes, flipping halfway through.


Prepare the Dipping Sauce:

In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, peanut butter, and chili oil until smooth.
Serve:

Serve the egg rolls hot with the prepared dipping sauce on the side. Enjoy!


These vegan egg rolls make a delicious appetizer or snack, perfect for any occasion.

Notes

As of April 30, 2024, you can no longer click the WW link below on a desktop. You need to open my blog on your phone, go to the recipe card notes, and click the link to track directly to the WW app.

Click here for the WW tracker.

As of the date of this publication, one egg roll is 1 point, two egg rolls is 3 points and three egg rolls is 4 points.

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