Say hello to these tasty and nutritious vegan egg rolls. This recipe will be a delightful surprise for your taste buds! It's an exotic Asian delicacy that uses an assortment of flavorful veggies, wrapped snugly in a crunchy roll, and fried to golden perfection. The joy of making it at home is that you can customize the stuffing as per your preference, ensuring it's 100% vegan-friendly.
Best part? It's incredibly simple to make, without any complicated steps, which makes it an absolute must-try even for beginners. So, let's start our culinary journey and bring this classic vegan egg roll recipe to life!
Why This Recipe Works
One of the key reasons to opt for this vegan egg roll recipe is its health benefits. Being vegan,it already cuts out cholesterol-laden animal products, while still providing the necessary proteins from the rich array of vegetables. These include nutrients like dietary fiber, vitamins, and minerals, which are essential for overall health. The recipe also uses minimal oil for frying, ensuring a lower fat content. So, not only are you treating your taste buds but you're also nurturing your health.
Secondly, this recipe is as easy as pie to follow, which makes it perfect for both culinary veterans and newcomers alike. You don't have to be an expert chef to whip up these vegan egg rolls, just a few simple steps and you'll have a delicious vegan snack ready in no time. Besides, the recipe can be easily customized. Don't like cabbage? Swap it for spinach. Want some heat? Add in some spicy tofu or jalapeños. The flexibility of this recipe allows you to experiment and adapt it to your preference, making it truly your own. In short, this vegan egg roll recipe is all about convenience, creativity, and scrumptious taste!
Ingredients
Cabbage - A versatile vegetable that adds crunch and is high in vitamins C and K. If cabbage isn't available, substitute it with bok choy or kale.
Carrots -Adds color, sweetness, and a good source of beta carotene. Feel free to use bell peppers as an alternative.
Mushrooms - Gives the egg rolls a hearty, meaty texture. Shiitake, portobello, or cremini mushrooms are all excellent choices. In absence of mushrooms, tofu can be used.
Spring Onions - These add a fresh, sharp flavor. Leeks or chives could work as substitutes.
Vegan Egg Roll Wrappers - You can usually find these in the freezer section of your local grocery store. If unavailable, you can use vegan wonton wrappers, they're just a little smaller.
Tips
- Ensure your filling isn't too moist. Excess moisture can make the wrappers soggy and they may break.
- Don't overfill the egg roll wrappers. It can lead to them tearing while rolling or frying.
- To seal the egg roll, use a bit of water along the edge of the wrapper. This will act as a glue to keep the egg roll closed.
- For a healthier option, these vegan egg rolls can be baked instead of fried.
- Leftover egg rolls can be frozen. When ready to eat, you can bake or fry them straight from the freezer.
How to Serve
These vegan egg rolls make a perfect appetizer for any meal or party. Their crispy exterior and hearty filling make them irresistible. For a complete vegan meal, pair these egg rolls with a hot bowl of vegan soup or a salad.
- Asian Dipping Sauce: A mixture of soy sauce, rice vinegar, sesame oil, and a touch of agave syrup can make a delicious vegan-friendly dipping sauce.
- Sweet and Sour Sauce: This classic pairing offers a wonderful balance of flavors and is easy to prepare at home.
- Side Salad: A light, refreshing salad with a tangy vinaigrette can balance out the richness of the egg rolls.
Similar Recipes
Vegan Egg Rolls
Ingredients
- 1 medium cabbage thinly sliced
- 2 large carrots grated
- 2 cups mushrooms finely chopped
- 1 cup spring onions chopped
- 20 vegan egg roll wrappers
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Heat the oil in a large pan and add the cabbage, carrots, and mushrooms.
- Sauté until the vegetables are tender, around 5 minutes.
- Add the spring onions and cook for another 2 minutes. Season with salt and pepper.
- Lay an egg roll wrapper on a clean surface, and place 2 tablespoons of the vegetable mixture onto the wrapper.
- Fold in the sides and roll the wrapper tightly. Use a bit of water to seal the edge.
- Fry the egg rolls in a pan with oil until golden brown, or bake in the oven at 400°F (200°C) for 20 minutes, turning halfway.
Nutrition
Notes
- Ensure your filling isn't too moist. Excess moisture can make the wrappers soggy and they may break.
- Don't overfill the egg roll wrappers. It can lead to them tearing while rolling or frying.
- To seal the egg roll, use a bit of water along the edge of the wrapper. This will act as a glue to keep the egg roll closed.
- For a healthier option, these vegan egg rolls can be baked instead of fried.
- Leftover egg rolls can be frozen. When ready to eat, you can bake or fry them straight from the freezer.