Vegan Crispy Homemade Egg Rolls
Dive into the irresistible crunch and vibrant flavors of Vegan Crispy Homemade Egg Rolls, a plant-based twist on a beloved appetizer! These golden-brown delights are packed with a colorful medley of shredded cabbage, carrots, bean sprouts, and aromatic garlic, all sautéed in sesame oil and seasoned with soy sauce and ground ginger for an umami-rich punch. Wrapped in vegan egg roll wrappers and fried to crispy perfection, these egg rolls are the ultimate finger food for any gathering. Pair them with your favorite dipping sauce—whether it’s tangy sweet chili or classic soy sauce—for an appetizer or snack that’s both crowd-pleasing and completely vegan. Ready in just 40 minutes, this recipe is quick, satisfying, and ideal for anyone craving homemade comfort food with a healthy twist!
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Recipe Information
Ingredients
- 2 cups Shredded green cabbage
- 1 cup Shredded carrots
- 1 cup Bean sprouts
- 0.5 cup Chopped green onions
- 2 cloves Finely chopped garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 sheets Vegan egg roll wrappers
- 2 cups Vegetable oil for frying
Instructions
In a large skillet over medium heat, heat the sesame oil.
Add the chopped garlic and sauté for about 30 seconds until fragrant.
Add shredded cabbage, shredded carrots, bean sprouts, and chopped green onions to the skillet. Stir well.
Pour in the soy sauce, then add ground ginger, salt, and black pepper. Stir to combine all ingredients evenly.
Cook the vegetables over medium heat for about 5-7 minutes, stirring occasionally, until the cabbage is tender.
Remove the skillet from heat and let the mixture cool slightly.
Place an egg roll wrapper on a clean, dry surface, with one corner pointing towards you (making a diamond shape).
Spoon about 2 tablespoons of the vegetable filling onto the lower third of the wrapper.
Fold the bottom corner over the filling, then fold in the two side corners, and roll the wrapper tightly, sealing the top corner with a dab of water.
Repeat the rolling process with the remaining wrappers and filling.
In a deep fryer or a large skillet, heat vegetable oil to 350°F (175°C).
Carefully add the egg rolls in batches, frying them for 3-5 minutes or until they are golden brown and crispy.
Use a slotted spoon to remove the egg rolls and drain them on paper towels.
Serve warm with your choice of dipping sauce.
Nutrition Facts
Calories |
5064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 493.7 g | 633% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3905 mg | 170% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 15.7 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1317 mg | 28% | |
*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.
