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Quick & Easy Vegan Egg Rolls

Quick and Easy Vegan "Egg" Rolls

Forget ordering takeout, you can make it at home and these egg rolls are just the thing for curing those Chinese food cravings!
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 18 rolls (about)

Ingredients

  • 1 18-count package of square egg roll or wonton wrappers (check ingredients if vegan)
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic finely chopped
  • 1 large carrot julienned
  • 2 cups green cabbage shredded
  • 1 small onion diced
  • 1/4 cup cilantro chopped
  • 2 teaspoons toasted sesame oil
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons chili garlic paste
  • 1 quart oil for frying

Optional for serving:

  • Asian dipping sauces like this sauce
  • fresh chives

Instructions

  1. Heat oven to 400 degrees F (200C) and line a baking tray with parchment or foil. Combine carrots, cabbage, onion, garlic, ginger, and cilantro in a medium mixing bowl. Add the sesame oil, soy sauce, chili garlic paste, and rice vinegar then stir to combine.
  2. Fill a small bowl with water and use your fingers or a small brush to wet all of the edges of each wrapper. Spoon about 1/4 cup of filling onto 1 corner of wrapper then start rolling towards center. Fold in sides and wrap tightly. Add a little more water to seal the tip if necessary. Repeat until all of the rolls have been filled. (Note: you may not need all of the wrappers depending on how much you put in each roll.)
  3. Heat oil to 350 degrees F (180 C) in a wok or deep fryer and fry the rolls in batches (of about 4) for 3-4 minutes per side or until golden brown. Remove with a slotted spoon to a paper towel lined plate. Place them on prepared baking pan and bake for about 10 minutes, or until golden
  4. Serve hot with your favorite Asian dipping sauces. (We like this sauce)