Baked Vegan “No Egg” Rolls are a great appetizer, a main course, or even side dish. Although most egg roll wrapper contain egg, there are egg free wrappers you can purchase at any Asian market.
Dynasty wrappers, for instance, do not contain egg or dairy. They are also low in fat and calories. These wrappers are easy to use, and can be frozen or kept in the refrigerator for a few months.
In order to make the BEST egg rolls, the filling is the key. I chose two different fillings, but the possibilities are endless. First, I used an avocado filling with sun-dried tomatoes, red onion and cilantro. My second filling is just as simple: shredded carrots and red cabbage, red onion, and teriyaki sauce.
Next, you simply fill each wrapper, and fold and roll in an envelope type manner. Once all your filling is rolled inside the wrappers, you simply bake in the oven. Although the vegan “no egg” rolls can be eaten whole, I cut them in half to show the the filling. Then, you simply dip and eat.
In order to add other flavors, consider filling with vegan kimchi, or sautéed mushrooms and onions, or sauerkraut and tomatoes. The possibilities are endless.
This simple recipe is a party pleaser, and a great side dish for any asian themed meal. With less than half the calories of a typical egg roll, you can enjoy without any guilt.
The avocado filling is creamy and amazing.