Who doesn’t love vegan egg rolls? They’re crispy and flavorful and can be dipped into all kinds of tasty sauces. However they are greasy and high in fat. However, the recipe for these vegan egg rolls is one you don’t need to feel guilty about because they are baked instead of fried!
How To Egg Roll
- Lay a vegan egg roll wrapper like a diamond shape with a corner pointing towards you. I use 2 wraps for each egg rolls, since they are quite thin. Spoon the filling into the middle of the wrap.
2. Fold the corner closest to you up towards the top corner, over the filling.
3. Fold in the two sides. At this point, the egg roll should resemble an envelope.
4. Roll from the bottom to the top until you have an egg roll.
5. Repeat until you run out of filling or wrappers.
Brush the egg rolls with a bit of oil so that they will brown in the oven. Then place on an oiled or lined baking sheet.
You can bake these egg rolls without using any oil, if you prefer. They will bake fine without being brushed with oil, they just won’t brown much. Then, line a baking sheet with a silicone baking mat or parchment paper to bake them on.
There are many sauces that make egg rolls even better. However, the following egg roll sauce is my favorite because it is the perfect balance of sweet, salty, and spicy!
The Best Vegan Egg Roll Sauce:
1 TBSP Hoisin Sauce + 1 TBSP soy sauce + Sriracha to taste
Mix well and dip freely!
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My recipe for vegan baked egg rolls is filled with mushrooms, tofu, cabbage, and carrots. Feel free to mix it up and include any veggies you like or have in your fridge at the time. You can also play with the seasonings to mix it up even more. For example, you could use curry spices and make Indian inspired egg rolls!
Check out my YouTube channel to watch how I make some of my recipes and see what I eat in a day as a vegan. Follow me on social media @rootyfruityvegan for more plant based meal inspiration and recipes!
Vegan Baked Egg Rolls
Baked egg rolls are a healthier version of traditional fried Chinese egg rolls. These vegan egg rolls make a delicious appetizer or snack for everyone!
- Prep Time30 min
- Cook Time15 min
- Total Time45 min
- 2 cups shredded Nappa Cabbage
- 2 carrots, shredded
- 8 oz mushrooms, diced
- 1/2 block (7 oz) extra firm tofu, crumbled
- 1/2 cup diced onion
- 2 TBSP low sodium soy sauce
- 1 tsp grated or minced ginger
- 1 garlic clove, minced or grated
- 1/4 cup diced green onion
- 1 TBSP tapioca starch
- 20 Vegan egg roll wrappers
Preheat oven to 400 degrees Fahrenheit.
Preparing the Egg Roll Filling
Saute the cabbage, carrot, onion, mushrooms, and tofu on medium heat for 5 minutes.
In a small bowl, mix the soy sauce, ginger, garlic, green onion, and tapioca starch. Add to the filling mixture, mix well and remove from heat.
How to Egg Roll
Lay a vegan egg roll wrapper like a diamond shape with a corner pointing towards you. I use 2 wraps for each egg rolls, since they are quite thin. Spoon the filling into the middle of the wrap.
Next, fold the corner closest to you up towards the top corner, over the filling. Then, fold in the two sides.
Roll from the bottom to the top, until you have an egg roll.
Repeat until you run out of filling or wrappers. This recipe should make about 10-15 egg rolls, depending on how full you want them and if you need to double the wrap.
Bake the Egg Rolls
Place the egg rolls on a lined or oiled baking sheet. Brush a bit of oil over the wrappers.
Bake for 10 minutes, roll them over, and bake another 5 minutes.
Serve with desired sauce, like my favorite (recipe above) or sweet chili sauce or sweet & sour.
I hope you enjoy these baked vegan egg rolls! If you try them out, tag me in your posts or comment below =]