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.

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Easy Vegan Egg Rolls

The most viewed vegan egg rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine