Chinese Egg Roll Recipes Vegan: Easy & Delicious Ideas

If you’re craving a crunchy, savory snack that’s completely plant-based, vegan Chinese egg rolls are an absolute must-try. These delightful rolls are packed with vibrant vegetables, seasoned to perfection, and wrapped in a crispy shell that’s fried or baked to golden goodness.

Whether you’re a longtime vegan or simply looking to add more plant-based meals to your repertoire, this recipe delivers authentic flavors without any animal products. It’s perfect for parties, appetizers, or even a satisfying main dish when paired with your favorite dipping sauces.

In this post, I’ll guide you through a simple, foolproof vegan Chinese egg roll recipe, along with tips, variations, and serving ideas. Plus, I’ll share some insider tricks to get that perfect crunch every time.

Let’s dive into this delicious journey and bring some Asian-inspired flair to your kitchen!

Why You’ll Love This Recipe

Vegan Chinese egg rolls are a fantastic way to enjoy the classic flavors of Chinese takeout without any meat or dairy. The filling is bursting with fresh vegetables like cabbage, carrots, and mushrooms, seasoned with soy sauce and ginger for that umami punch.

They’re crispy on the outside and tender inside, making each bite a delightful experience.

This recipe is customizable, easy to make ahead, and can be baked or fried depending on your preference. It’s a crowd-pleaser that fits well into vegan, vegetarian, and even gluten-free diets with minor tweaks.

Plus, it’s a great way to sneak in more veggies for your family or friends who might be hesitant eaters.

Ingredients

• 12 egg roll wrappers (check for vegan-friendly brands)
• 2 cups finely shredded green cabbage
• 1 cup grated carrots
• 1 cup shiitake mushrooms, finely chopped
• 1/2 cup bean sprouts
• 3 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil (for sautéing)
• 2 tablespoons water (for sealing the wrappers)
• Oil for frying (or spray for baking)

Equipment

• Large skillet or wok
• Mixing bowl
• Sharp knife and cutting board
• Spoon or spatula
• Pastry brush or small bowl for water
• Deep frying pan or air fryer (optional)
• Plate lined with paper towels

Instructions

1. Prepare the filling: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
2. Add vegetables: Toss in the shredded cabbage, grated carrots, chopped shiitake mushrooms, bean sprouts, and green onions. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
3. Season the filling: Add soy sauce, toasted sesame oil, and black pepper. Stir well to combine and cook for another 1-2 minutes to let the flavors meld. Remove from heat and transfer the filling to a bowl to cool slightly.
4. Assemble the egg rolls: Place one egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape). Spoon about 2-3 tablespoons of filling near the bottom corner.
5. Fold and roll: Fold the bottom corner over the filling, then fold in the two side corners tightly. Roll the wrapper up toward the top corner, brushing the edge with water to seal. Repeat with remaining wrappers and filling.
6. Cook the egg rolls: For frying, heat about 1-2 inches of oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 3-4 minutes until golden and crispy, turning as needed. Drain on paper towels.
7. Baking alternative: Preheat oven to 400°F (200°C). Place egg rolls on a baking sheet lined with parchment paper. Lightly brush or spray with oil. Bake for 20-25 minutes, turning halfway through, until golden and crisp.
8. Serve warm: Enjoy your vegan egg rolls with your favorite dipping sauce, such as sweet chili or soy sauce.

Tips & Variations

“For an extra crispy texture, double-fry your egg rolls by frying once until light golden, letting them cool, and frying again until deep golden brown.”

– Make it gluten-free: Use gluten-free soy sauce (tamari) and gluten-free wrappers available at some specialty stores or make your own rice paper rolls instead.

– Customize your veggies: Feel free to add shredded zucchini, bell peppers, or water chestnuts for added crunch and flavor.

– Air fryer option: Cook egg rolls in an air fryer at 375°F (190°C) for 10-12 minutes, turning halfway for a healthier alternative.

– Make ahead: Wrap your egg rolls and freeze uncooked on a tray, then transfer to a freezer bag. Fry or bake directly from frozen when needed.

Nutrition Facts

Serving Suggestions

Vegan Chinese egg rolls pair wonderfully with a variety of sides and sauces. Serve them with a sweet chili sauce, soy sauce, or a tangy plum sauce for dipping.

They also go great alongside steamed rice or a refreshing Asian cucumber salad.

For a full meal, complement your egg rolls with dishes like Thelma Sanders Squash Recipe or a light broth-based soup. If you’re hosting a party, these egg rolls make perfect finger food that guests will love.

Conclusion

Making vegan Chinese egg rolls at home is easier than you might think, and the result is a delicious, crispy treat that everyone can enjoy. This recipe offers a nourishing and flavorful way to indulge in one of the most beloved Asian appetizers without any animal products.

Plus, the versatility allows you to tailor the filling to your taste and dietary needs.

Whether you choose to fry or bake, these egg rolls are sure to become a staple in your recipe collection. For more tasty and wholesome recipes, check out our Bariatric Meatloaf Recipe or try the delightful Pickled Cherry Pepper Recipe to spice up your meals.

Happy cooking!

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