vegan egg rolls

Easy vegan egg rolls that are super crispy on the outside and tender on the inside. Served with a spicy and garlicky dipping sauce! Better than takeout!

Easy Vegan Egg Rolls

taro (or one small white sweet potato)

carrot

tbsp mushrooms

cremini mushrooms

dry glass noodles

tsp sugar

tsp black pepper

tsp salt

egg roll wrappers

vegetable oil (for frying)

fish sauce (or use soy sauce)

1 and 1/2 tbsp sugar

water

lime juice

garlic

chili (finely chopped)

Peel the taro and carrot and rinse them under cold water. Finely shred them using a box grater, or a food processor fitted with the grating attachment. Transfer to a large mixing bowl.

Drain the dry black mushrooms and finely mince them. Add to the bowl. Mince the fresh cremini mushrooms and add them to the bowl as well.

Place the glass noodles in a small bowl. Boil a small pot of water, once boiling, pour over the noodles and let it sit for about 5 minutes, or until tender. Drain the noodles, rinse them under cold water, and chop them into 2-inch pieces. Add to the bowl.

Next, add the seasonings: sugar, black pepper, salt, nước mắm, and mushroom seasoning if using. Mix until everything is well combined. I usually use my hands to mix. At this point, you can tweak the seasonings to your liking by adding spices like five-spice, ginger, or even a drizzle of sesame oil for extra flavor. Personally, I didn&#39;t add any extras as I prefer to keep it simple and more traditional.

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water. Set aside.

Lay one egg roll wrapper on a clean cutting board, one corner facing you. Place about 1/4 cup of the filling at the bottom of the wrapper and shape it into a log. Fold the bottom corner of the wrapper over the filling. Next, fold the right and left corners to enclose it. Continue rolling up tightly. Dip your finger into the cornstarch mixture and lightly wet the top corner, then finish rolling. This will allow you to securely close the egg roll and prevent it from unrolling.

Transfer to a clean plate and repeat with the remaining wrappers and filling. You can wrap the plate with plastic film and keep them in the refrigerator for up to two days, and fry them just before serving.

Heat the vegetable oil in a deep skillet (or large saucepan) over low-medium heat. Once hot, fry 4-5 egg rolls at a time, until golden brown on each side, 7-10 minutes. Transfer to a plate lined with a kitchen paper towel to remove excess oil. Serve hot or at room temperature with the spicy dipping sauce!

In a small bowl, combine the vegan fish sauce (or soy sauce), water, lime juice, garlic, chili, and sugar. Mix to combine. Taste and adjust saltiness and sweetness to your liking.

Dipping Sauce

Just, YUM!
I finally tried these egg rolls, and they are wonderful! 
I did make a few changes so not authentically Vietnamese as your recipe. I used some grated tofu in place of the taro, I added some Napa cabbage as I wanted more veggies and I used shiitake mushrooms which I sautéed just slightly before adding to the filling. ALSO, I baked mine and while not as crunchy as fried, they did still get nice and crispy and I did not miss the oil. (brushed with sesame oil, baked at 425º  for about 14 minutes, flipped about halfway through).

I was excited to make these and they were great (even with rice paper and an air fryer)! thanks so much!

I used rice wrappers instead, because I couldn't find them in my store. The end result was amazing! First time doing any spring rolls whatsoever and I loved them! Thank you!

I have yet to make this recipe, but have been making various recipes for Spring rolls/egg rolls, trying to find the one I like best.   I am disappointed it has so many not-so-common ingredients, but .I will try it.   Sounds interesting.  FYI,  I have found Nasoya brand Vegan egg roll wraps in the refrigerated section at Walmart and Publix here in Northern Florida.  I also Air Fry my egg/spring rolls to reduce the oil content. If I feel the need to help them brown a little better, I give them a light spray of aerosol oil or Aquafaba before I put them in the Air Fryer.

I am so grateful for this delicious CRUELTY FREE as well as VERY Healthy ..AND..easier then I thought recipe!

Thak you for sharing your recipes! I'll try to make it! But with eggs wrap, because we have a gluten free diet.

These homemade vegetable egg rolls can be fried or baked for an easy snack!

Homemade Vegetable Egg Rolls

sesame oil

(16 ounces) bags coleslaw mix, shredded cabbage and carrots

soy sauce

rice white vinegar

garlic powder

ginger powder

green onion, chopped

vegetable oil,

Heat up 2 teaspoons of sesame oil in a large skillet over medium heat.

Add the coleslaw mix, soy sauce, vinegar, garlic powder, ginger powder, and green onion to the hot skillet and saute for 5-8 minutes until the cabbage has softened stirring occasionally. (Don't over cook the cabbage because it will have a mushy texture after you fry it.)

Lay out the egg roll wrappers in batches and place 1/3 cup of the cabbage filling in the center.

Brush the edges with water, then roll them up like a burrito making sure all of the edges are sealed.

Set the egg rolls aside (don't stack them because they will stick together!).

Heat the vegetable oil in a cast iron skillet or heavy dutch oven over medium high heat until the oil reaches roughly 350 degrees. (I use a candy thermometer attached to the side of the skillet like this one.)

Carefully place 4-6 egg rolls at a time in the hot oil adjusting the heat of the oil so it stays at roughly 350 degrees.

Fry for 5-8 minutes flipping the egg rolls so they are crispy all over.

Place the crispy egg rolls on a wire rack to cool so they stay crispy.

These are one of my favorite snacks to reheat. They're just the right size to put in the toaster, they get crispy like they're fresh out of the fryer.

You could use flour tortillas, different texture but still crunchy.

I tried freezing them and they were amazing. I Let them totally cool then laid them out in a baking pan and put into the freezer. When frozen I put them into a freezer bag. When reheating I turned the oven to 425 degrees and baked them anywhere from 12-15 minutes. Love having these in the freezer to pop into the oven whenever we want!

These egg rolls were nice and flavorful. I made them as is, and the bagged coleslaw mix is a huge help in making this easy recipe.

I fry them up till golden and immediately sprinkle them with cinnamon sugar.  Great sweet snack or served with vanilla ice cream

We are baking today. I?m a care provider and one of my clients wanted to try them. It?s a little glumly right now in the panhandle of Nebraska because of rain and it?s a little cold out.

Thank you, thank you, thank you... the recipe is so easy my 7 year old, and 10 year old helped make them, and they had so much fun!! It also gave us some family time together.

Very good recipe. Fried first batch and baked second batch. Although I lightly brushed the baked ones with oil, they still stuck to the pan and sonI lost two.

I did got what I need, Thank your so informative and helpful post!

The egg roll recipe as written is truly delicious.  I enjoyed it and ate 3 in one sitting!  

I would make some recommendations:  add a teaspoon oyster sauce.  I forgot the soy sauce so I made a dipping sauce of those two ingredients instead.  I also added finely diced garlic and mushrooms.

Such a great easy recipe! My 10 &amp; 12 year olds are working on learning to make/cook meals themselves and this was a great recipe they enjoyed making together. We baked them at 450 for 10 minutes flipping halfway through and they turned out nice crispy! Parchment paper worked great to keep them from sticking. Love the suggestion above of frying the extra wrappers and putting cinnamon &amp; sugar on them!

This is the recipe I use and it is like the Chinese Restaurant kind.  https://pin.it/6viTNhubu

Hello!
How these rolls are vegan? I believe egg rolls contain eggs.

My egg rolls turned out fabulous.  They were very tasty.  I will continue to make them for my family.

These are very good fried or baked.  I do find using 2 bags of slaw I have a lot leftover, which is not bad but what am I doing wrong?

Easy to make and delicious to eat.  I used fresh ginger and cooked the eggrolls for 10 minutes at 400 degrees in the airfryer.

I would add more green onions or garlic.  I used fresh cabbage and carrots, but found the recipe very bland.

I’ve tried the store bought egg rolls which are about $8 for 4 and they are garbabge, so I attempted these…

So good! I should have used a little less soy sauce or light soy sauce because the brand we have is super salty to me…. But soooooo good! I bought most ingredients from ALDIs so it was less than $4 for 4!!!! 

I’m going to try adding chicken next time we have left over chicken!

The best egg rolls I’ve ever had!!! A staple appetizer at my dinner parties!!

I made this recipe and here’s my experience. A half cabbage and 3 carrots was enough for a package of wonton wrappers. I only had grape-seed oil and it was a good substitute for sesame oil. After wrapping they were too fragile to move so I baked them even though it’s not recommended they came out very crispy and crunchy. 10/10

First time making egg rolls! Your recipe is straight forward and simple. The whole family loved them. Thanks!! .

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Top 2 vegan egg rolls recipes from across the web

The most viewed vegan egg rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Vegan Egg Rolls

Homemade Vegetable Egg Rolls

The most viewed vegan egg rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine