Vegan Egg Rolls

Vegan egg rolls are a delightful and appetizing twist on the classic Chinese dish. Filled with a colorful medley of fresh vegetables such as cabbage, carrots, and mushrooms, seasoned with aromatic herbs and spices, and wrapped in a crispy, golden-brown shell, vegan egg rolls are a satisfying treat for plant-based eaters and omnivores alike. I don’t eat mushrooms like that but put whatever you want to in them. These crunchy delights can be enjoyed as a snack, appetizer, or even a main course when paired with a flavorful dipping sauce. My favorite is Polynesian style sauce with a bit of Chinese chili oil mixed in. Whether homemade or ordered from a restaurant, vegan egg rolls are a versatile and flavorful addition to any dining experience.

the great thing about egg rolls is you can make a huge batch and freeze them. you can take them straight from freezer to air fryer and have a snack in ten minutes or less!

Naysoya makes a vegan egg roll wrapper that is readily available in grocery stores such as Walmart. If you don’t have them where you live you can use spring roll wrappers or even rice paper wrappers. If you are going to use rice paper wrappers you will need to wet them before filling them.

For this recipe you will need the following ingredients:

• 1 package of vegan egg roll or spring roll wrappers

• 1 package of uncooked vegan ground beef substitute such as beyond beef

• 1/4 teaspoon of pepper

• 2 T hoisin sauce

• 1 T soy sauce

• 1 C minced or grated onion

• 3/4 C shredded carrot

• 3 C shredded cabbage

• 1 C chopped green onion

• 1 teaspoon of sesame oil

• salt and pepper to taste

Mix all of the ingredients together in a large bowl. I would just use clean hands to do it.

Fry a small amount of the mixture to taste it and make any flavor adjustments you want. Once you are satisfied with the outcome, fry the mixture in a large frying pan until the vegan ground beef substitute i cooked. This should only take about 5 minutes. Allow the mixture to cool completely before assembling the egg rolls. If the mixture is hot it will break the wrappers. I like to put mine in the fridge overnight but it will be fine to use same day as long as you let it cool completely.

I like to be sure my egg roll wrappers are at room temperature before wrapping the egg rolls up. That’s an important measure to take if you don’t want to struggle with the wrapping process. Place about 2 Tablespoons of the mixture in one corner of the egg roll wrapper. Place it high enough above the corner to allow that corner to be lifted up over the filling and be tucked into the other side of the filling.

Fold one side of the wrapper up against the filling and then the other side. Roll it up snugly leaving the final corner exposed so you can dab it generously with the cornstarch slurry then finish rolling it closed. It is important for this to be snug on all sides so oil doesn’t get in if you choose to deep fry them.

Once all of the egg rolls are complete you can choose to bake them, air fry them or deep fry them. You know they are done when they become crispy and golden brown. Set your finished egg rolls on a tray lined with paper towels to drain excess oil from them.

You can eat them right away with a sweet and sour sauce or sweet Thai chili sauce as a dip or you can store them for later use. If I’m going to save them for later I let them cool completely then wrap them in parchment paper before placing them in a storage container and freezing them.

There are so many different things you can put inside an egg roll wrapper. I’m sure I’ll be posting more egg roll recipe options in the future!