Greek Egg Rolls

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!

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)

• 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

• 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

• 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.

• 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.

Cooking Options

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

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

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