Crispy, colorful, and full of flavor – these homemade vegan egg rolls are a delicious twist on a classic favorite!
I grew up loving egg rolls, but over time my tastes evolved. I noticed that fast-food versions left me feeling heavy and sluggish. Now that I follow a vegetarian – mostly vegan – lifestyle, I’ve discovered how much joy there is in recreating my favorite dishes at home. Cooking from scratch allows me to tailor flavors exactly to my liking and to be more intentional about the vegetables I eat.
What I love most about these vegan egg rolls is their versatility. You can use almost any vegetables you have on hand, making them the perfect way to clean out the fridge while still creating something vibrant and satisfying.
Here’s my favorite combination:
🥬 Ingredients
- 2 cups cabbage, thinly sliced (I love using flat cabbage for this recipe)
- 1 cup mushrooms, thinly sliced (white button mushrooms work beautifully)
- 1 large carrot, shredded
- ½ large zucchini, thinly sliced
- 1 cup parsley, chopped
- ½ yellow onion, thinly sliced
- 3 green onions, chopped
- 2 tsp garlic, finely chopped
- 2 tbsp tamari soy sauce
- 1 tsp toasted sesame oil
- 1 tsp ground ginger
- Plant-based egg roll wrappers (I recommend Wildwood or Nasoya)
- Oil for frying (I use sunflower oil)
👩🍳 Instructions
- Prepare the filling:
In a large bowl, combine all the vegetables, tamari, sesame oil, and ginger. Toss well until evenly mixed. The veggies should be finely sliced so they blend easily and cook evenly. - Assemble the egg rolls:
Lay one wrapper on a flat surface in a diamond shape, with a corner facing you. Spoon about 2 generous tablespoons of the filling into the center.- Fold the bottom corner up and over the filling.
- Fold in both sides toward the center.
- Lightly brush the top corner with water to help seal the roll.
- Roll it up snugly toward the top corner, creating a neat, sealed roll.
- Fry to perfection:
Heat oil in a skillet or deep pan over medium-high heat. Once hot, carefully add the egg rolls, a few at a time. Fry until all sides are golden brown and crispy, turning as needed. Remove and place on a cookie rack to drain excess oil. - Serve and enjoy:
These are delicious served with jasmine rice and a tangy sweet-and-sour sauce.
🌟 Tips & Serving Ideas
- This recipe makes about 15 egg rolls. I often cook half one night and save the rest for another meal.
- They’re fantastic as party appetizers — just cut them in half before serving.
- For a lighter version, you can air fry the rolls at 375°F for about 10–12 minutes, flipping halfway through.
Yum! Crispy on the outside, bursting with fresh veggies on the inside – these vegan egg rolls are proof that plant-based eating can be both simple and satisfying.
