Crispy Veggie Egg Rolls

Name: Crispy Veggie Egg Rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 8 oz Extra Firm Tofu, drained and pressed; 1 tbsp Soy Sauce; 1 heaping cup Shredded Green Cabbage; ½ heaping cup Shredded Carrots; 4 oz Mushrooms (shiitake), minced (or sub an extra 4 oz of tofu); ½ cup Green Onion / Scallions, chopped; 1 tbsp Fresh Minced Ginger, or paste; 1 tbsp Minced Garlic, or paste; 1 ½ tbsp Soy Sauce low sodium or regular; 2 tbsp Toasted Sesame Oil; ¼ tsp Chinese 5 Spice; ½ tsp Black Pepper; Salt to taste; 8-10 (7 inch square) Vegan Egg Roll Wrappers, I used Nasoya; 3 tbsp Water; Vegetable Oil, Canola or Peanut Oil + Cooking Spray; 2 tbsp White Sesame Seeds garnish; Sweet Chili Sauce or other sauce of choice, for dipping

by Thank You Berry Much

8 egg rolls

30 min

These veggie egg rolls have a savory seasoned filling, a golden brown exterior and a crispy texture. They can be fried, baked, or made in the air fryer! They’re so delicious with sweet chili sauce on the side.

For the full recipe, step by step photos and video tutorial visit:

https://tyberrymuch.com/vegan-egg-rolls-with-tofu/

vegan egg rolls with tofu fried air fried baked, crispy vegan egg rolls

crispy veggie egg rolls

Why You’ll Love These Veggie Egg Rolls

I’m convinced these are the best veggie egg rolls you can make at home! I always thought egg rolls were difficult to make, but this recipe is actually quite easy. Here are a few more reasons we love it and you will too!

Versatile Cooking Methods – Whether you prefer your egg rolls fried, baked, or air-fried, this recipe has got you covered.

Savory and Crispy – The combination of the savory vegetable filling, and a perfectly crisp, golden exterior makes these veggie egg rolls irresistible.

Perfect for Dipping – These egg rolls are absolutely to die for when served with sweet chili sauce (or your favorite dipping sauce) on the side.

Simple to Make – With straightforward instructions and common ingredients, these egg rolls come together in about 30-35 minutes.

ingredients

Ingredients

Here’s what you’ll need to make these vegan egg rolls. Most of the ingredients are easy-to-find staples.

Extra Firm Tofu – This serves as the protein-packed base of the filling. Opt for extra firm for the best texture.
Shredded Green Cabbage – Adds a nice texture to the filling.
Shredded Carrots – Brings a touch of sweetness and color.
Shiitake Mushrooms – These mushrooms add a unique flavor and texture.
Green Onions – Gives the filling lots of fresh flavor.
Soy Sauce – Adds depth and umami to the filling. Low sodium soy sauce can be used.
Sesame Oil – This oil brings a distinctive, nutty flavor.
Seasonings – This recipe uses a blend of fresh ginger, minced garlic, Chinese 5 spice, black pepper, and a touch of salt to round out all the flavors.
Vegan Egg Roll Wrappers – I used ones by Nasoya.

the filling

Helpful Tips

Spray the egg rolls generously with oil if baking or air frying. You can also brush them with a bit of cooking oil for an extra golden finish.
For a texture most similar to takeout egg rolls, deep fry them. This provides a light, airy, golden brown, and crispy shell.
Remember to press your tofu well to remove as much moisture as possible. This will help it crisp up nicely when cooked.
Let the filling cool slightly and try not to overfill your egg roll wrappers to prevent them from breaking.

Crispy Veggie Egg Rolls

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Recipe details

Yield 8 egg rolls
Time spent: Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

8 oz Extra Firm Tofu, drained and pressed
1 tbsp Soy Sauce
1 heaping cup Shredded Green Cabbage
½ heaping cup Shredded Carrots
4 oz Mushrooms (shiitake), minced (or sub an extra 4 oz of tofu)

Seasonings:

½ cup Green Onion / Scallions, chopped
1 tbsp Fresh Minced Ginger, or paste
1 tbsp Minced Garlic, or paste
1 ½ tbsp Soy Sauce low sodium or regular
2 tbsp Toasted Sesame Oil
¼ tsp Chinese 5 Spice
½ tsp Black Pepper
Salt to taste

Cooking & Serving:

8-10 (7 inch square) Vegan Egg Roll Wrappers, I used Nasoya
3 tbsp Water
Vegetable Oil, Canola or Peanut Oil + Cooking Spray
2 tbsp White Sesame Seeds garnish
Sweet Chili Sauce or other sauce of choice, for dipping

Instructions

Note: See the pictures in the post linked in the first paragraph above for how to roll the egg rolls and for examples of the different textures achieved by frying, baking or air frying.
Prep the tofu. Drain, press and crumble into small pieces.
Heat a skillet or wok over medium heat with 1 tbsp of neutral oil. Add the tofu. Cook for 7-8 minutes until lightly browned. Add 1 tbsp of the soy sauce. Toss to coat.
In the same pan, add the cabbage, carrots, mushrooms (if using) and green onion. Stir and cook for 5 minutes to remove the moisture from the vegetables.
Add the seasonings (ginger, garlic, sesame oil, soy sauce, Chinese 5 spice and pepper). Stir until well combined and cook for 2-3 minutes or until mostly cooked down.

Make the Egg Rolls:

Lay an egg roll wrapper on a clean surface with a corner pointed upward and toward you, like a diamond. Spoon about ¼ cup of the filling in the center.
Fold the bottom corner of the wrapper up and over the filling. Then, fold the left and right corners in. Roll the egg roll toward the top corner. Brush or spread a bit of water on the exposed corner to help seal the egg roll.

Deep Frying:

Heat 3-4 inches of vegetable oil in a large, deep, heavy bottomed pot or skillet to about 375F (190 degrees C) over medium heat.
Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 2-4 minutes. Remove from oil and drain on paper towels or rack.

Baking:

Preheat the oven to 375F. Line a baking sheet with parchment paper.
Place the prepared egg rolls on the baking sheet, leaving 2 inches between each one. Spray a generous amount of cooking spray on all sides. Then, brush all sides of the wrappers with vegetable oil for the best golden exterior.
Bake at 375F for 12-14 minutes. After about 10 minutes, flip for a uniform golden exterior.

Air Frying:

Preheat the air fryer to 380F. Line your air fryer basket with parchment paper.
Place the prepared egg rolls on the air fryer basket, leaving 1-2 inches between each one. Spray a generous amount of cooking spray on all sides. Then, brush all sides of the wrappers with vegetable oil for the best golden exterior.
Air fry at 380F for 7-9 minutes, flipping halfway.
Garnish with sliced green onion, sesame seeds and serve immediately while still hot with sweet chili sauce.

Tips

Spray the egg rolls generously with oil if baking or air frying. You can also brush them with a bit of cooking oil for an extra golden finish.
For a texture most similar to takeout egg rolls, deep fry them. This provides a light, airy, golden brown, and crispy shell.

Comments

Mary on Nov 06, 2023

The inner layers of the egg roll wrappers felt uncooked. Is that how it will taste?

Like Reply

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Crispy Veggie Egg Rolls

Crispy Veggie Egg Rolls

Recipe details

Ingredients

Seasonings:

Cooking & Serving:

Instructions

Make the Egg Rolls:

Deep Frying:

Baking:

Air Frying:

Tips

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Crispy Veggie Egg Rolls

Crispy Veggie Egg Rolls

Recipe details

Ingredients

Seasonings:

Cooking & Serving:

Instructions

Make the Egg Rolls:

Deep Frying:

Baking:

Air Frying:

Tips

Popular Recipe Book

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