Vegan Egg Roll Recipe: I Made 'Em & You WON'T Believe What Happened NEXT!

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The Best Vegan Egg Rolls: Crispy, Flavorful, and Surprisingly Easy to Make!

Craving the delicious crunch and savory flavors of classic egg rolls but following a vegan lifestyle? Look no further! This vegan egg roll recipe delivers all the satisfying textures and tastes you love without any animal products. We'll guide you through every step, from preparing the flavorful filling to achieving that perfect golden-brown, crispy exterior. Get ready to impress your friends and family with these amazing vegan egg rolls that are guaranteed to disappear fast! This easy vegan egg roll recipe is perfect for a weeknight dinner, a party appetizer, or a satisfying snack. We’ll cover everything, ensuring your first batch is a complete success!

Prep Time: 45 minutes Cook Time: 20 minutes Servings: 12 egg rolls

Ingredients You’ll Need:

For the Filling:

• 1 tablespoon sesame oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup shredded carrots
• 1 cup shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup chopped mushrooms (shiitake, cremini, or a mix)
• 1/2 cup chopped water chestnuts, canned, drained
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional, for heat)
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 (14-ounce) package extra-firm tofu, pressed and crumbled (or, use a cup of crumbled vegan ground)
• 1/4 cup chopped fresh cilantro or green onions (for garnish)

For the Egg Rolls:

• 12 egg roll wrappers (vegan-friendly, check the label)
• Vegetable oil or other neutral-flavored oil (for frying) – about 4-6 cups, depending on your pot size
• Water (for sealing egg rolls)

Step-by-Step Instructions: How to Make the Best Vegan Egg Rolls

1. Prepare the Tofu (If Using):

If using tofu, it's crucial to remove as much water as possible for a crispy texture. Press the extra-firm tofu using a tofu press or by wrapping it in paper towels and placing a heavy object (like a book or a cast-iron skillet) on top for at least 30 minutes. Once pressed, crumble the tofu into small pieces. If you're using vegan ground, you can skip this step.

2. Sauté the Aromatics:

In a large skillet or wok, heat the sesame oil over medium-high heat. Add the chopped onion and cook for about 3-5 minutes, or until softened and translucent. Add the minced garlic and grated ginger, and cook for another minute, stirring constantly, until fragrant. This builds the foundational flavors for your delicious vegan egg roll filling.

3. Add the Vegetables:

Add the shredded carrots, green cabbage, purple cabbage, and chopped mushrooms to the skillet. Cook, stirring frequently, for about 5-7 minutes, or until the vegetables begin to soften but still retain some crunch.

4. Incorporate the Water Chestnuts and Tofu (or Vegan Ground):

Stir in the chopped water chestnuts and crumbled tofu (or vegan ground). Cook for another 2-3 minutes, stirring occasionally, to heat through. The water chestnuts add a lovely texture, and the tofu absorbs the flavors of the other ingredients.

5. Season the Filling:

Pour in the soy sauce (or tamari), rice vinegar, sriracha (if using), black pepper, and salt. Stir well to combine, ensuring everything is evenly coated. Cook for another 2-3 minutes, allowing the flavors to meld. Taste and adjust seasonings as needed. You can always add a bit more soy sauce for saltiness or sriracha for heat.

6. Cool the Filling:

Remove the skillet from the heat and allow the filling to cool slightly before assembling the egg rolls. This is important to prevent the wrappers from tearing when you roll them.

7. Assemble the Egg Rolls:

Lay out an egg roll wrapper on a clean, flat surface, with one corner pointing towards you (like a diamond). Spoon about 2-3 tablespoons of the filling onto the center of the wrapper, slightly below the center.

8. Fold and Seal the Egg Rolls:

• Fold the Bottom: Fold the bottom corner of the wrapper (the one closest to you) over the filling.
• Fold the Sides: Fold the side corners inward, over the filling.
• Roll Up: Starting from the bottom, tightly roll the egg roll up towards the top corner, like a burrito.
• Seal the Edge: Dip your finger in water and moisten the top corner of the wrapper. This will act as a glue. Press the top corner down firmly to seal the egg roll. Make sure there are no gaps so the filling doesn’t leak during frying. Repeat these steps for the remaining wrappers and filling.

9. Fry the Egg Rolls:

Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of the wrapper into it; it should sizzle and turn golden brown in about a minute.

10. Fry in Batches:

Carefully place the egg rolls in the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until the egg rolls are golden brown and crispy all over. Using tongs, turn the egg rolls to ensure even cooking.

11. Drain and Serve:

Remove the cooked egg rolls from the oil with a slotted spoon or tongs and place them on a plate lined with paper towels to drain excess oil. Serve immediately while hot and crispy, garnished with fresh cilantro or green onions, if desired.

Tips, Variations, and Serving Suggestions for Your Vegan Egg Rolls:

• Get the Perfect Crunch: Ensure your oil is hot enough for frying, and don’t overcrowd the pot. This will help you achieve that beautifully crispy exterior. If your egg rolls are not browning up as quickly as they should, the oil might not be hot enough.
• Customize the Filling: Feel free to experiment with the filling! Add other vegetables like bean sprouts, bell peppers, or bamboo shoots. For more protein, add some crumbled tempeh.
• Spice it Up: Increase the sriracha or add a pinch of red pepper flakes for extra heat.
• Air Fryer Option: For a healthier option, you can air fry the egg rolls. Preheat your air fryer to 375°F (190°C). Lightly brush the egg rolls with oil (or use cooking spray) and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
• Baking Option: Another healthier alternative is baking the egg rolls in the oven. Preheat your oven to 400°F (200°C). Lightly brush the egg rolls with oil (or use cooking spray) and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. Baking may not get them as crispy as frying, so make sure to use oil.
• Dipping Sauces: Serve your vegan egg rolls with your favorite dipping sauces. Some great options include:
  • Sweet chili sauce
  • Soy sauce with a dash of sesame oil and sriracha
  • Vegan peanut sauce
  • Duck Sauce (make sure it's vegan)
• Storage: Leftover egg rolls can be stored in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to restore their crispiness. You can also freeze cooked egg rolls for up to 2 months. Thaw them completely before reheating.
• Gluten-Free: Use gluten-free egg roll wrappers and tamari (instead of soy sauce) to make this recipe completely gluten-free. Always check the labels to ensure the products are certified gluten-free.

Conclusion:

Congratulations! You've just made a batch of amazing vegan egg rolls that are sure to become a favorite. The combination of flavorful filling and crispy wrapper is simply irresistible. These easy vegan egg rolls are perfect for a quick weeknight meal or an impressive appetizer for your next gathering. Now it’s your turn to give this recipe a try. Get cooking, and don't forget to share your creations and tag us. Enjoy those delicious, golden-brown, and perfectly crispy homemade vegan egg rolls! We can't wait to hear what you think. Happy cooking!