Vegan Fried Egg Roll
Crispy, golden perfection meets plant-based goodness in this Vegan Fried Egg Roll recipe—a mouthwatering appetizer that's both indulgent and wholesome! Packed with a savory filling of browned crumbled tofu, shredded cabbage, carrots, and vibrant aromatics like ginger and garlic, these egg rolls are wrapped in vegan-friendly wrappers and fried to perfection for an irresistible crunch. The combination of soy sauce and rice vinegar adds a delightful umami punch, while sesame oil elevates the flavor profile. Perfect for parties, family dinners, or snack cravings, these egg rolls pair beautifully with your favorite dipping sauces. Quick to prepare and easy to cook, this vegan twist on a classic will become a crowd-pleasing favorite—ideal for anyone seeking plant-based appetizers or Asian-inspired recipes!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 2 tbsp sesame oil
- 2 cups green cabbage, shredded
- 1 cup carrots, grated
- 4 green onions, sliced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 0.5 tsp ground black pepper
- 1 tsp ginger, grated
- 1 tbsp rice vinegar
- 10 vegan egg roll wrappers
- 2 cups vegetable oil, for frying
Instructions
Drain the tofu and pat it dry with paper towels to remove excess moisture, then crumble it into small pieces.
Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the crumbled tofu and cook for about 5-7 minutes, until it starts to brown.
Add the shredded cabbage, grated carrots, sliced green onions, and minced garlic to the skillet with the tofu. Stir well and cook for another 5 minutes, until the vegetables soften.
Stir in the soy sauce, ground black pepper, grated ginger, and rice vinegar to the vegetable mixture. Cook for an additional 2 minutes, then remove from heat and let it cool slightly.
Lay an egg roll wrapper on a flat surface with one corner pointing towards you. Place about 2 tablespoons of the filling just below the midpoint of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly, sealing the top corner with a little water. Repeat with remaining filling and wrappers.
Heat the vegetable oil in a deep fryer or a deep skillet to 350°F (175°C).
Fry the egg rolls in batches, for about 3-5 minutes each, or until golden brown and crispy. Make sure to turn them occasionally for even browning.
Remove the fried egg rolls with a slotted spoon and drain on paper towels.
Serve the vegan fried egg rolls hot with your favorite dipping sauce.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 178 mg | 4% | |
*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.
