Vegetable Egg Rolls

Before transitioning to a plant-based diet, I loved vegetable egg rolls from our local Chinese restaurant. As with most vegetable egg rolls, they were fried and anything but healthy. 

Recently, however, I discovered vegan egg roll wrappers, which changed my world! One of my favorite egg rolls recipes is my Avocado Egg Rolls, which my son-in-law asks for every time I bring food to their house. 

So, today, I decided to remake my favorite Chinese restaurant's egg rolls, but in a healthier, vegan way. Like my Avocado Egg Roll recipe, I used my favorite new vegan, oil-free egg roll wrappers. And after dissecting my favorite egg rolls with just a few ingredients, I mastered healthy vegetable egg rolls. 

Vegetable Egg Rolls begin with the oil-free egg roll wrapper.

Although Nasoya has always made egg roll wrappers, they used to contain egg and oil. Their new egg roll wrapper recipe, however, doesn't contain either! Halleluia Nasoya! I love it when that happens. 

In the past, whenever I craved vegetable egg rolls, I scoured the Asian markets near my house in search of vegan wrappers. Now, I can walk into my local grocery store, and there they are! 

What's in that magical Chinese Vegetable Egg Roll? 

Let's be honest; there is something incredible going on inside those Chinese vegetable egg rolls. Aside from the fried exterior, the inside is simply fantastic. 

With just five simple ingredients, the vegetable egg rolls are revealed. 

• Red cabbage
• Shredded Carrots
• Green Onions
• Sauteed Mushrooms
• Teryaki Sauce ( I used Amy's) 

Even though these ingredients seem simple, the combination of flavors and texture is fantastic! 

How to fold the vegetable egg rolls... it's just like an envelope.

• Begin laying the egg roll wrapper on a flat surface sideways. 
• Then add a generous portion of the vegetable filling.

• Next, fold the bottom point toward the top point, covering the top portion of the filling. 

• Fold both sides over like an envelope, and begin to roll the vegetable egg roll, tucking the vegetable filling inside while moving toward the top point. 

How to cook vegetable egg rolls...Air-frying or baking (I air-fried mine)

I prefer the air-fryer to get the vegetable egg rolls extra crispy, but baking works too. If you don't have an air-fryer, you can still enjoy crispy baked egg rolls. 

FOR BAKING:

• Preheat the oven to 350 degrees
• Place a silicone baking mat or parchment paper on the baking sheet.
• Place each roll on the pan and few centimeters apart.
• Bake for 30 minutes in a 350-degree oven.
• Remove from oven; slice each one in half.

FOR AIR-FRYING

• Set the air-fryer to 350 degrees. Place egg rolls in the base of the air-fryer, leaving space between each egg roll. Cook for 10 minutes, flipping halfway through cooking.

How To Freeze Pre-Cooked Or Cooked Egg Rolls

Whenever I plan to make avocado egg rolls for a party or holiday, I make them in advance and freeze them. Even though the egg rolls can be frozen before or after cooking, I prefer before cooking. 

• Place egg rolls on a small baking sheet with a silicone baking mat or parchment paper inches apart.
• Cover tightly with plastic wrap, ensuring the pan is sealed to not allow air in. 
• Freeze for 1-2 hours, and then transfer egg rolls to a plastic freezer bag.

Baking. Preheat the oven up to 350 degrees for best results, and arrange your frozen egg rolls on a wire rack placed on a baking sheet. The rack ensures that the heat reaches the rolls on all sides for the crispiest exterior possible. Bake for 25 minutes, turning each egg roll over halfway through.

Air Frying. Place in the air fryer at 350 degrees for 8 to 10 minutes, then turn and place back in the air fryer for another 8 to 10 minutes. Check that you've achieved your desired texture, and if you haven't, continue to air fry until you get the crispiness you desire. 

If you love Chinese food but want to keep it healthy, try these recipes:

• General Tso Cauliflower
• Avocado Egg Rolls
• Yum Yum Noodles
• Spicy Thai Vegan Drunken Noodles with Seared Tofu
• Asian Green Bean Recipe
• Lemongrass Tofu Recipe

📖 Recipe

Vegetable Egg Rolls

Kathy Carmichael

Vegetable egg rolls are crispy, crunchy, and oil-free. Loaded with cabbage, carrots, onions, and mushrooms, these healthy vegetable egg rolls taste so good you won't believe you didn't order carryout from your favorite Chinese restaurant.

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Entrees

Cuisine Asian

Servings 12 servings

Calories 124 kcal

Ingredients

  

1x2x3x

• ▢ 1 package vegan oil-free egg roll wrappers

CARROT/CABBAGE FILLING:

• ▢ 1 cup shredded carrots
• ▢ 8 ounces mushrooms chopped
• ▢ 1 cup shredded red cabbage
• ▢ ½ red onions diced (½ cup diced)
• ▢ ⅛ cup Teryaki Sauce I used Amy's

Instructions

 

MAKING THE VEGETABLE FILLING

• Shred the red cabbage and carrots; add them to a bowl
• In a skillet, saute the diced onions and mushrooms
• Add the teriyaki sauce to the mushroom onion mixture, and stir to combine
• Remove from heat and add the cabbage and carrots; stir to combine

WRAP AND ROLL

• Take one wrapper and lay it on a flat surface sideways with the wrapper turned to the side; point up
• Place filling in the middles
• Fold like an envelope, and roll tightly.
• Repeat with each egg roll wrapper until the fillings are gone (approximately 10-15 full-sized rolls)
  

FOR BAKING:

• Pre-heat oven to 350 degrees
• Place a silicone baking mat or parchment paper on the baking sheet.
• Place each roll on the pan and few centimeters apart.
• Bake for 30 minutes in a 350-degree oven.
• Remove from oven; slice each one in half.
  

FOR AIR-FRYING

• Set the air-fryer to 350 degrees
  Place egg rolls in the base of the air-fryer, leaving space between each egg roll.
  Cook for 10 minutes, flipping halfway through cooking.

Notes

How To Freeze Pre-Cooked Or Cooked Egg Rolls

Whenever I plan to make avocado egg rolls for a party or holiday, I make them in advance and freeze them. Even though the egg rolls can be frozen before or after cooking, I prefer before cooking. 

• Place egg rolls on a small baking sheet with a silicone baking mat or parchment paper inches apart.
• Cover tightly with plastic wrap, ensuring the pan is sealed to not allow air in. 
• Freeze for 1-2 hours, and then transfer egg rolls to a plastic freezer bag.

Baking

• Preheat the oven up to 350 degrees for best results, and arrange your frozen egg rolls on a wire rack placed on a baking sheet.
• The rack ensures that the heat reaches the rolls on all sides for the crispiest exterior possible.
• Bake for 25 minutes, turning each egg roll over halfway through.

Air Frying.

• Place in the air fryer at 350 degrees for 8 to 10 minutes, then turn and place back in the air fryer for another 8 to 10 minutes.
• Check that you've achieved your desired texture, and if you haven't, continue to air fry until you get the crispiness you desire. 

Nutrition

Calories: 124kcalCarbohydrates: 25gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 340mgPotassium: 156mgFiber: 1gSugar: 2gVitamin A: 1870IUVitamin C: 6mgCalcium: 27mgIron: 2mg

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/