Easy 20 Minute Vegan Egg Rolls

Variations & Substitutions

Vegan egg roll wrappers. Substitute the egg roll wrappers with rice paper wrappers (great gluten-free substitute!) Vegetables. I used shredded cabbage, carrots, and mushrooms for a hearty vegan egg roll filling. Use coleslaw mix if you don’t have fresh cabbage on hand. You can add more veggies like celery, green onions, bell peppers, and sweet potatoes. Tamari sauce. Substitute with soy sauce. Add tofu to make your egg rolls even more satisfying. Dipping sauce. Buy sweet chili sauce in the grocery store or make a homemade version. You can also use sweet and sour sauce, peanut sauce, hoisin sauce, or rice vinegar as dipping sauces.

📖 How to make vegan egg rolls

Step 2:Prepare a small bowl of water. Lay an egg roll wrapper flat with a corner facing you. Place 2 tablespoon of filling mixture near the center, shaping it into a log. Step 3:Moisten the edges of the wrapper with water. Fold the bottom corner over the filling, then fold the left and right corners over, and roll up tightly. Step 4:Repeat the filling and rolling process with the remaining wrappers. Step 5:Heat vegetable oil in a large skillet or wok. Fry the rolls in batches until they turn golden brown. Use a slotted spoon to remove them and place on paper towels to absorb excess oil. Step 6:Repeat until all rolls are fried. Step 7:Serve with sweet chili sauce, if desired

Avoid overfilling the egg rolls, or they won’t roll easily, and the wrapper could break. Use a damp towel to cover the egg roll wrappers while you work to prevent them from drying out. After mixing your filling, let it sit for a few minutes and drain any excess liquid. Too much moisture can make the wrappers soggy and difficult to fry to a perfect crisp. Heat up the oil well before frying the egg rolls. Adjust the heat if the egg rolls become brown too quickly. Avoid overcrowding the pan when frying. Cooking too many egg rolls at once lowers the oil temperature, leading to soggy rolls. Fry in small batches for even, crispy results. Fry the egg rolls in small batches to maintain oil temperature and ensure even cooking. After frying, transfer the egg rolls to a wire rack set over a baking sheet rather than paper towels. This allows air to circulate around the entire egg roll.

🍴Storage and reheating suggestions

To store leftover vegan egg rolls, place them in an airtight container or a resealable plastic bag and refrigerate for 3-4 days. Arrange them in a single layer to prevent sticking. When ready to serve, reheat them in an air fryer, toaster oven, or preheated oven to restore their crispiness. Don’t reheat it in the microwave as it will become soggy. To freeze, I recommend freezing uncooked vegan egg rolls after wrapping them. Arrange them on a baking sheet and freeze them for 1-2 hours before transferring them to an airtight freezer bag. When ready to fry, thaw for 2-3 hours and fry according to instructions.