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    Home / Recipes / Small Bites

    Greek Egg Rolls

    Published: Jan 3, 2025 · Modified: Jan 3, 2025 by Kathy Carmichael · This post may contain affiliate links.

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    Try this Greek egg roll recipe! You will love these Greek egg rolls if you love vegan spinach pies. This quick and easy recipe is a healthy way to enjoy them without the phyllo dough!

    Greek egg rolls on a plate with vega yogurt dipping sauce.

    I was craving vegan spinach pies, but I didn't have much time, and the troops were hungry. So, I had a creative idea to use vegan egg roll wrappers instead of phyllo dough to make these quick and easy Greek egg rolls.

    Jump to:
    • Greek Egg Roll Ingredients (Spinach Pies Filling)
    • Greek Egg Roll Ingredient Substitutions
    • How to Make Greek Egg Rolls
    • Wrapping Egg Rolls
    • Cooking Options
    • Vegan Air Fryer Egg Rolls
    • Vegan Baked Egg Rolls
    • Dipping Sauce Ingredients
    • Recipe FAQs
    • Tips
    • Fabulous Vegan Recipes to Add to Your Weekly Menu
    • 📖 Recipe
    • 💬 Reviews

    Although egg rolls are generally Asian-themed, these Greek egg rolls are full of savory vegan spinach pie ingredients. Since phyllo dough has a lot of oil, I used vegan egg roll wrappers instead! And the results were fabulous!

    If you love this vegan Greek egg roll recipe, you will also love Southwest Egg Rolls, Avocado Egg Rolls, and Vegetable Egg Rolls!

    Greek Egg Roll Ingredients (Spinach Pies Filling)

    Vegan spinach pie ingredients: tofu, egg roll wrapper, spinach, garlic, rosemary, onions, seasonings, tahini nutritional yeast, basil, parsley, soy sauce, kalamata olives, aquafaba, and chickpeas.
    • Extra Firm Tofu: You only need 8 ounces of tofu for this recipe. I like extra firm tofu for this recipe.
    • Vegan Egg Roll Wrappers: Although most egg roll wrappers are now vegan, check the label.
    • Spinach: I used fresh, organic baby spinach.
    • Garlic: I prefer fresh garlic cloves whenever possible.
    • White Onions: White onions add a lot of flavor to the egg roll filling.
    • Chickpeas: Chickpeas add even more protein than the tofu.
    • Tahini: Tahini is a paste or spread made from grinding sesame seeds. It's like a sesame version of peanut butter.
    • Thyme: I used dry thyme for this filling.
    • Oregano: I also used dried oregano.
    • Salt/Pepper: Salt and pepper help enhance the flavors of the egg roll filling.
    • Rosemary: Rosemary offers an earthy, woodsy flavor with subtle notes of pepper, lemon, and mint. 
    • Basil: I used fresh chopped basil.
    • Parsley: I used fresh parsley. It gives the filling a freshness.
    • Kalamata Olives: Kalamata olives, or Greek olives, are salty and delicious when filling the egg roll.
    • Soy Sauce: Soy sauce provides umami flavors.
    • Aquafaba: Aquafaba is the liquid inside the can of chickpeas. I used it to brush on the egg rolls to help them brown.

    Greek Egg Roll Ingredient Substitutions

    • Try chickpea tofu if you are trying to avoid soy.
    • Instead of chickpeas, use white beans.
    • Skip the tahini and use vegan plain yogurt instead.
    • Tamari or liquid aminos substitutes soy sauce for a soy-free option.
    • When swapping dry herbs for fresh herbs, use half the amount.

    How to Make Greek Egg Rolls

    Vegan spinach pie filling in a skillet on the stove.
    • Press the tofu if using firm tofu, or dry off the extra firm tofu.
    • Using a food processor, you can crumble the tofu or use a fork to crumble the tofu.
    • In a large skillet, saute the garlic and onions until they are translucent.
    • Add the crumbled tofu and cook for a few minutes.
    • Then, add the olives and the remaining ingredients.

    Wrapping Egg Rolls

    I added 2 Tablespoons of tofu filling into the middle of the egg roll wrapper.
    • Place the egg roll wrapper on a flat surface.
    • Add two to three Tablespoons of the vegan spinach pies filling in the canter of the egg roll wrapper.
    I folded the center up over the tofu filling and folded both corners in.
    • Pull the center, bottom corner of the egg roll wrapper up over the filling.
    • Then, fold both sides like an envelope.
    Roll the Greek egg roll toward the top of the egg roll wrapper. They are vegan spinach pies in a wonton.
    • Roll the egg roll up toward the remaining corner at the top.
    • Using a pastry brush, brush aquafaba lightly over the top of the egg rolls.
    • Place the egg rolls on a baking sheet lined with parchment paper or a silicone mat.

    Cooking Options

    Greek egg rolls coked on an air fryer pan.

    Vegan Air Fryer Egg Rolls

    • Set the air-fryer to 325 degrees.
    • Place egg rolls in the base of the air-fryer, leaving space between each egg roll.
    • Cook for 14 minutes, flipping halfway through cooking.

    Vegan Baked Egg Rolls

    • Preheat oven to 400 degrees.
    • Place a silicone baking mat or parchment paper on the baking sheet.
    • Place each roll on the pan and a few centimeters apart.
    • Bake for 30 minutes in a 400-degree oven.
    • Remove from oven; slice each one in half.

    Dipping Sauce Ingredients

    I love dipping sauces! I made a quick and easy vegan yogurt dip for this Greek egg roll recipe. But I also love vegan Tzatziki sauce.

    • Unsweetened, Unflavored Vegan Yogurt: I like Kite Hill vegan yogurt, but any plain, unsweetened vegan yogurt works well.
    • Red Wine Vinegar: Red wine vinegar provides the acidity that gives the sauce a tanginess.
    • Dill: I prefer fresh dill, but if using dry dill, use half the amount indicated in the recipe. Dried herbs are twice as potent as fresh herbs.
    • Lemon Juice: I prefer using fresh lemon juice whenever possible.
    • Garlic: Again, fresh minced garlic is preferred when possible.

    Recipe FAQs

    Why are my egg rolls not crispy?

    Preheat the air fryer or oven before cooking the egg rolls. Usually, soggy egg rolls are undercooked.

    How do you reheat egg rolls in the air fryer?

    Preheat the air fryer and cook them at 350 degrees for 1-3 minutes.

    Do homemade egg rolls freeze well?

    Yes, egg rolls can be frozen before or after they are cooked. I recommend storing in the freezer for up to 3 months.

    Tips

    • When working with egg roll wrappers, keep them covered with a towel to keep them moist. You don't want them to dry out.
    • Unopened egg roll wrappers can last about 2-3 weeks past the printed date on the package if stored in the refrigerator.
    • Once opened, they can last about a week if kept in a sealed plastic bag in the refrigerator. These wrappers can also be stored in the freezer, lasting 6-8 months.
    • Both cooked and uncooked egg rolls can be put in the freezer once you've prepared them. So they don't stick together, flash freeze on a baking sheet, and then transfer to a Zip Lock bag. Or, put wax paper or parchment paper around the egg rolls to prevent them from sticking together.
    • Do not thaw egg rolls; instead, cook them frozen. Thawing can lead to rips and tears in the eggroll wrappers, and that's no fun for anyone!
    • Bake egg rolls from frozen for ~20 minutes on a baking sheet in an oven preheated to 400˚F until crispy outside and heated through.
    • It takes 8-10 minutes at 380 degrees F to cook frozen egg rolls in an air fryer. No flipping required! 

    Try this quick and easy Greek egg roll recipe for a healthy way to enjoy vegan spinach pies.

    Fabulous Vegan Recipes to Add to Your Weekly Menu

    • Thai noodle salad
      Vegan Thai Noodle Salad
    • Cold Green Bean Salad
    • zucchini noodle salad recipe
      Fresh Summer Zucchini Noodle Salad
    • Summer Couscous Salad Recipe
      Summer Couscous Salad Recipe

    If you love this Greek egg roll recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Greek Egg Rolls

    Kathy Carmichael
    You will love Greek egg rolls if you love vegan spinach pies. This quick and easy Greek egg roll recipe is a healthy way to enjoy vegan spinach pies without the phyllo dough!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Course Small Bites
    Cuisine Mediterranean
    Servings 6
    Calories 239 kcal

    Ingredients
      

    • 3 cup fresh spinach roughly chopped
    • ½ pound extra firm tofu dried and crumbled
    • ½ package vegan egg rolls wrappers
    • 1 cup onion diced
    • 6 cloves garlic minced (or 2 Tablespoons jarred minced garlic)
    • ¾ cup chickpeas (reserve aquafaba for brushing on the outside of the egg roll wrappers before cooking.) Mashed (I used the food processor to light mash, leaving some half and whole pieces) Do not over-mash!
    • ¾ cup tahini
    • 2 Tablespoons Soy sauce Low sodium
    • ¼ cup Kalamata olives diced
    • 2 Tablespons fresh parsley chopped
    • 2 Tablespoons fresh basil chopped
    • 1 Tablespoon fresh rosemary choppped
    • 1 Tablespon nutritional yeast
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • ½ teaspoon salt and pepper
    • ¼ cup aquafaba (liquid in chickpea can) For brushing the outside of the eggroll wrappers.

    Vegan Yogurt Dipping Sauce

    • 4.4 ouncs unsweetened, unflavored plant yogurt I used Harmless Harvest brand
    • 1 Tablespoon red wine vinegar
    • 2 cloves garlic minced
    • ¼ cup dill
    • 1 lemon juiced

    Alternative Dipping Sauce Option: Vegan Tzatziki

    • 1 recipe vegan Tzatziki sauce.

    Instructions
     

    • Press the tofu if using firm tofu, or dry off the extra firm tofu.
    • Using a food processor, you can crumble the tofu or use a fork to crumble the tofu.
    • In a large skillet, saute the garlic and onions until they are translucent.
    • Then, add the olives and the remaining ingredients.
    • Once the spinach wilts, turn the heat off and allow the mixture to cool completely.
    • In the meantime, prepare the yogurt dipping sauce.

    Vegan Yogurt Dipping Sauce

    • Combine all the ingredients in a small bowl.
    • Stir and place in the refrigerator until chilled.
    • If using dried herbs instead of fresh herbs, use half the amount indicated in the recipe.
    • Or make the alternative vegan tzatziki recipe

    Making the Egg Rolls

    • Place the egg roll wrapper on a flat surface.
    • Add two to three Tablespoons of the vegan spinach pie filling in the canter of the egg roll wrapper.
    • Pull the center, bottom corner of the egg roll wrapper up over the filling.
    • Then, fold both sides like an envelope.
    • Roll the egg roll up toward the remaining corner at the top.
    • Using a pastry brush, brush aquafaba lightly over the top of the egg rolls.
    • Place the egg rolls on a baking sheet lined with parchment paper or a silicone mat.

    Vegan Air Fryer Egg Rolls

    • Set the air-fryer to 325 degrees.
    • Place egg rolls in the base of the air-fryer, leaving space between each egg roll
    • Cook for 14 minutes, flipping halfway through cooking.

    Vegan Baked Egg Tolls

    • Preheat oven to 400 degrees.
    • Place a silicone baking mat or parchment paper on the baking sheet.
    • Place each roll on the pan and a few centimeters apart.
    • Bake for 30 minutes in a 400-degree oven.
    • Remove from oven; slice each one in half.

    Video

    Notes

    • When working with egg roll wrappers, keep them covered with a towel to keep them moist. You don't want them to dry out.
    • Unopened egg roll wrappers can last about 2-3 weeks past the printed date on the package if stored in the refrigerator.
    • Once opened, they can last about a week if kept in a sealed plastic bag in the refrigerator. These wrappers can also be stored in the freezer, lasting 6-8 months.
    • Both cooked and uncooked egg rolls can be put in the freezer once you've prepared them. So they don't stick together, flash freeze on a baking sheet, and then transfer to a Zip Lock bag. Or, put wax paper or parchment paper around the egg rolls to prevent them from sticking together.
    • Do not thaw egg rolls; instead, cook them frozen. Thawing can lead to rips and tears in the eggroll wrappers, and that's no fun for anyone!
    • Bake egg rolls from frozen for ~20 minutes on a baking sheet in an oven preheated to 400˚F until crispy outside and heated through.
    • It takes 8-10 minutes at 380 degrees F to cook frozen egg rolls in an air fryer. No flipping required! 

    Nutrition

    Calories: 239kcalCarbohydrates: 14gProtein: 10gFat: 2gPolyunsaturated Fat: 2gSodium: 367mgPotassium: 405mgFiber: 3gSugar: 2gVitamin A: 1690IUVitamin C: 21mgCalcium: 107mgIron: 3mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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      5 from 4 votes (4 ratings without comment)

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      Recipe Rating




    1. Ann

      January 04, 2025 at 9:29 am

      These look amazing! I have Greek ancestry on my dad's side (hailing from Lesvos). I love how you have veganized the delicious Greek foods I grew up with. I can't wait to try these, and your vasilopita! Thank you!

      Reply
      • Kathy Carmichael

        January 05, 2025 at 6:20 am

        Hi Ann, it's great to hear from you! I hope you enjoy the Greek egg rolls. Let em know what you think.

        Reply
    2. Melody Sieglitz

      April 19, 2024 at 6:49 am

      What can I use instead of tofu:(

      Reply
      • Kathy Carmichael

        April 20, 2024 at 6:45 am

        Hi Melody! You could use chickpeas or white beans, mashed.

        Reply
    3. Jo-Anne

      March 10, 2024 at 7:55 am

      Kathy, is the amount of tahini correct in this? Seems like way too much.

      Reply
      • Kathy Carmichael

        March 10, 2024 at 2:05 pm

        Hi JoAnne, it is, but you can use less. Make it your own 🙂

        Reply

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