Tofu Vegetable Egg Rolls
Crispy, golden, and bursting with flavor, these Tofu Vegetable Egg Rolls are the ultimate appetizer or snack for any occasion. Packed with a savory mix of crumbled extra-firm tofu, crunchy cabbage, shredded carrots, and vibrant bean sprouts, this recipe delivers a plant-based twist on a beloved classic. Seasoned with soy sauce, sesame oil, garlic, and ginger, every bite is a delightful blend of textures and umami-rich taste. Wrapping them up in egg roll wrappers is a breeze, and frying them to perfection gives them a satisfying crunch. Pair these egg rolls with your favorite dipping sauce, like sweet chili or soy sauce, for an irresistible dish that’s sure to please. Perfect for parties, meal prepping, or a cozy appetizer night at home, these vegan-friendly egg rolls are easy to make in just 45 minutes and are ideal for dipping and sharing!
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup shredded carrots
- 2 cups shredded cabbage
- 1 cup bean sprouts
- 2 stalks green onions, chopped
- 2 cloves minced garlic
- 1 teaspoon grated ginger
- 12 sheets egg roll wrappers
- 3 cups vegetable oil
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
Drain the tofu and press it between paper towels to remove excess moisture. Crumble the tofu into small pieces using your hands or a fork.
In a large skillet, heat the sesame oil over medium heat. Add the crumbled tofu and cook for 3–4 minutes until slightly golden. Stir in the soy sauce and cook for another 2 minutes. Set aside.
In the same skillet, add the garlic, ginger, shredded carrots, shredded cabbage, and bean sprouts. Cook for 4–5 minutes until the vegetables are tender but still crisp. Stir in the cooked tofu and green onions. Mix well and remove from heat.
In a small bowl, mix cornstarch and water to create a paste. This will be used to seal the egg rolls.
Place one egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond shape). Spoon about 2 tablespoons of the tofu vegetable mixture onto the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush a little of the cornstarch paste on the top corner to seal the roll. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully place the egg rolls in the hot oil, in batches, and fry for 3–4 minutes until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Serve the egg rolls hot with your favorite dipping sauce, such as sweet chili or soy sauce.
Nutrition Facts
Calories |
6950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 679.5 g | 871% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 409.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2899 mg | 126% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 16.6 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2864 mg | 220% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1788 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
