Description
Crispy and flavorful Vegan Egg Rolls filled with a savory mixture of sautéed vegetables, tofu, and aromatic spices, baked to perfection for a healthier alternative to traditional fried egg rolls. Served with your choice of vegan dipping sauces, this recipe is perfect for a party appetizer or a tasty snack.
Ingredients
Filling
- 2 small - medium shallots, thinly sliced (or substitute onion)
- 5-6 cloves garlic, minced
- 2” ginger, minced
- 2 medium carrots, chopped
- 2 small red bell peppers, chopped
- 12 ounces mushrooms, chopped
- 2 cups kale or cabbage, finely shredded
- 16 ounces firm or extra firm tofu, drained and diced in ¼” cubes or crumbled
- 3 tablespoons reduced sodium soy sauce (or substitute coconut aminos or salt)
- 2 tablespoons sesame seeds
- 1 teaspoon Chinese five spice powder
Wrapper & Finishing
- 20 vegan egg roll wrappers
- Coconut oil for egg wash, optional
Dipping Sauces (Optional)
- Vegan Sweet and Sour Sauce (Made from plum sauce, organic sugar, apricot preserves, soy sauce, rice vinegar, and grated ginger)
- Sesame Ginger Sauce (as used in tofu poke bowls)
- Soy sauce
- Vegan Teriyaki Sauce
Instructions
- Prep: Prepare all ingredients by chopping the vegetables, mincing garlic and ginger, slicing shallots, and pressing and dicing tofu into small cubes. Have your egg roll wrappers and dipping sauces ready.
- Preheat Oven: Set your oven to 425°F (218°C) and line a baking tray with a silicone mat or parchment paper. Use a lighter colored tray to avoid burning, or reduce heat to 400°F (205°C) if using a dark tray.
- Sauté Shallots: In a large nonstick skillet or wok, sauté the thinly sliced shallots for about 2 minutes with a bit of high-heat oil or vegetable broth/water for oil-free cooking.
- Add Garlic and Ginger: Add the minced garlic and ginger to the skillet and sauté for another minute until fragrant.
- Add Vegetables: Add the chopped carrots, red bell peppers, mushrooms, and if using cabbage, add it now. Reduce heat to medium, cover with a lid, and cook for 3-5 minutes until vegetables have reduced in size.
- Add Tofu and Kale: Add the diced tofu, soy sauce, and shredded kale. Stir well and cook uncovered for 4-5 minutes until kale wilts and tofu incorporates flavors.
- Seasoning: Add Chinese five spice powder and sesame seeds, stirring well. Increase heat to medium-high and cook for an additional 1-2 minutes to toast sesame seeds and blend spices.
- Drain Filling: Transfer the vegetable and tofu mixture to a wide bowl to cool for 5-10 minutes. Drain any excess liquid from the filling to prevent soggy egg rolls.
- Set Up Rolling Station: Arrange your workspace with the bowl of filling, a plate or board for wrapping, the lined baking tray, a small bowl of cool water, and your vegan egg roll wrappers. Preheat the oven now if not already done.
- Assemble Egg Rolls: Place a wrapper with a corner facing you. Add about 2-3 tablespoons of filling in the center. Fold the corner nearest to you over the filling tightly, then fold in left and right corners, and continue rolling to seal. Use a finger dipped in water to moisten edges for sealing. Place seam side down on the baking tray. Cover assembled rolls with a kitchen towel to keep moist.
- Bake Egg Rolls: Bake in the preheated oven for 25-35 minutes, flipping halfway through. Use a silicone spatula to gently flip and ensure they do not stick or tear. Egg rolls should be golden brown and crisp when done.
- Alternative Frying: For frying, heat peanut or safflower oil to 350°F (177°C). Fry egg rolls one at a time without crowding until golden brown on all sides. Drain on paper towels.
- Alternative Air Frying: Air fry egg rolls in a single layer at 350°F (177°C) for 10-12 minutes, flipping halfway through carefully using a silicone spatula.
- Serve: Serve vegan egg rolls hot with your favorite vegan dipping sauce such as sweet and sour, sesame ginger, soy sauce, or teriyaki sauce.
- Storage: Refrigerate leftovers up to 3 days in an airtight container or freeze up to 3 months wrapped in foil or freezer paper and placed in a freezer bag. Reheat using oven, pan, or air fryer; avoid microwaving to maintain crispness.
Notes
- Note 1: Use any combination of chopped vegetables like carrots, bell peppers, mushrooms, kale or cabbage as desired.
- Note 2: Firm or extra firm tofu works best to hold shape inside the egg rolls.
- Note 3: Sesame seeds add flavor and texture but can be omitted if desired.
- Note 4: Chinese five spice powder gives a distinctive aromatic flavor; substitute with a mix of cinnamon, cloves, fennel, star anise, and pepper if unavailable.
- Note 5: Vegan egg roll wrappers are widely available in many grocery stores; check packaging to ensure vegan-friendly ingredients.
- Egg rolls can be baked, fried, or air fried according to your preference.
- Do not overfill the wrappers to avoid tearing during rolling.
- If using a dark baking tray, reduce oven temperature to prevent burning the egg rolls.
