You will love these Vegan Baked Egg Rolls! These beauties are crispy and loaded with the veggie goodness of mushrooms, cabbage, carrots, and tofu for a healthier take on Chinese take-out.
Who doesn’t love egg rolls? They’re crispy and flavorful and can be dipped into all kinds of tasty sauces. However they are usually greasy and high in fat. Luckily, this recipe for vegan egg rolls is one you don’t need to feel guilty about because they are baked instead of fried and use minimal oil!
How To Fold Egg Rolls
Step One:
Lay a vegan egg roll wrapper like a diamond shape with a corner pointing towards you. If the rolls are very thin, use 2 wrappers per egg roll. Spoon the filling into the middle of the wrap. The amount will depend on the size of your wrappers, but usually about 1/4 to 1/3 cup of filling will work.
Step Two:
Fold the bottom corner that is closest to you upwards towards the top corner, over the filling.
Step Three:
Fold in the two sides, over the filling. At this point, the egg roll should resemble an envelope.
Step Four:
Roll from the bottom to the top. Do your best to keep the filling from getting pushed out the top.
Step Five:
Brush a couple drops of water on the edge of the wrapper to seal the egg roll.
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 baking paper to avoid using oil on the pan.
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!
For a healthy version of a Chinese take-out meal, pair these healthy egg rolls with some quick and easy oil-free Fried Rice or Tofu Stir Fry.
Free eCookbook!
Want quick and easy vegan recipes? Subscribe now for a FREE eCookbook with my top 10 recipes that are ready in 30-Minutes or less. Plus, get our latest recipes and meal plans delivered straight to your inbox. You can unsubscribe at anytime!
This easy vegan recipe for eggrolls 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!
What you need to make Vegan Egg Rolls:
- Food processor with shredding and slicing blades. Use the slicing blade for the cabbage and the shredding blade for the carrots.
- Chopping knife for chopping the mushrooms. You can also chop all the veggies if you do not have a food processor.
- Tofu press if you can’t find super firm tofu. The super firm tofu is the one in a vacuum sealed package.
- Silicone baking mats or eco-friendly baking paper.
- Basting brush or spray oil.
- Tongs for flipping the egg rolls during baking so you don’t burn your fingers.
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
- Total Time: 45 minutes
Description
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!
Ingredients
- 2 cups shredded Chinese Cabbage (aka Napa Cabbage)
- 2 carrots, shredded
- 8 oz mushrooms, diced
- 1/2 block (7 oz) extra firm tofu, crumbled (can also use firm tofu pressed with a Tofu Press)
- 1/2 cup diced onion
- 2 TBSP low sodium soy sauce or tamari
- 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
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or baking paper.
- Prepare the Egg Roll filling by sauteing the cabbage, carrot, onion, mushrooms, and crumbled tofu in a large nonstick pan 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 Make an Egg Roll
- Lay a vegan egg roll wrapper like a diamond shape with a corner pointing towards you. If the wrappers are very thin, I use 2 wraps for each egg roll. 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. See above for pictured instructions.
- 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 with a basting brush or use olive oil spray.
- 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.
- Prep Time: 30
- Cook Time: 15
Thank you for the recipe.