Vegan Veggie Egg Rolls
Crispy, golden, and packed with flavor, these Vegan Veggie Egg Rolls are a plant-based twist on a beloved appetizer favorite. Filled with a colorful medley of fresh green cabbage, carrots, red bell pepper, and scallions, these rolls deliver a delightful crunch in every bite. Seasoned with aromatic garlic, umami-rich soy sauce, and a touch of sesame oil, the filling perfectly complements the flaky vegan egg roll wrappers. The recipe is quick to prepare, with just 20 minutes of prep time and 15 minutes of cooking, making it perfect for weeknights or entertaining guests. Deep-fried to perfection, they’re best served hot with a side of sweet chili or soy dipping sauce for an irresistible snack or appetizer. Easy to follow and packed with nutrients, this recipe is a must-try for anyone craving a satisfying vegan appetizer!
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Recipe Information
Ingredients
- 12 pieces Vegan egg roll wrappers
- 2 cups Green cabbage, finely shredded
- 1 cup Carrots, julienned or grated
- 1 cup Red bell pepper, thinly sliced
- 4 stalks Scallions, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Sesame oil
- 2 teaspoons Cornstarch
- 1 tablespoon Water
- 2 cups Vegetable oil (for frying)
Instructions
Prepare the filling by heating sesame oil in a large skillet or wok over medium-high heat.
Add garlic and cook for 1 minute until fragrant.
Stir in the shredded cabbage, carrots, red bell pepper, and scallions. Cook for 4-5 minutes until the vegetables are slightly softened but still retain some crunch.
Add soy sauce and stir well to combine. Remove the skillet from heat and let the filling cool to room temperature.
In a small bowl, mix cornstarch with water to create a slurry, which will act as the adhesive for sealing the egg rolls.
Lay an egg roll wrapper on a flat surface with one corner facing you (creating a diamond shape). Place 2 heaping tablespoons of the filling in the center of the wrapper.
Fold the bottom corner up over the filling, then fold in the two side corners to enclose it, forming a tight roll. Brush the top corner lightly with the cornstarch slurry and roll to seal. Repeat with remaining wrappers and filling.
In a large frying pan or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the egg rolls in batches, making sure not to overcrowd the pan.
Fry the egg rolls for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove and place them on a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauce, such as sweet chili sauce or soy dipping sauce.
Nutrition Facts
Calories |
4944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 494.0 g | 633% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3262 mg | 142% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 16.9 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1466 mg | 31% | |
*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.
