My secret to crispy, classic vegan egg rolls without the hassle of finding takeout? Make them at home—and yes, I promise, it’s way easier than you think.
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As a long-time vegan, I remember how excited I was the first time I spotted vegan egg roll wrappers at the store. I practically did a happy dance in the refrigerated section! Okay, I probably actually did.
It opened up a whole world of possibilities for creating our favorite takeout-style snacks at home—minus the mystery ingredients and of course – without the animal products.
I love making vegan egg rolls so much, we’ve created other versions like our Vegan Southwest Egg Rolls, Vegan Avocado Egg Rolls, and even a fun spin on apple pie with out 2 ingredient Apple Pie Egg Rolls.
These veggie-packed egg rolls are a total win: the outside gets perfectly golden and crispy, while the inside stays tender with sautéed cabbage, carrots, and broccoli. They’re simple, satisfying, and great for everything from after-school snacks to a fun way to level up your DIY Asian-inspired dinner night. You can try pairing them with our Sweet and Sour Chickpeas or Cashew Tofu for a full meal.
Keep reading for my best tips on how to roll them like a pro, plus air fryer and oven directions if you’re not into deep frying!
Bonus Tip: Don’t feel like rolling all the wrappers? Check out our Egg Roll in a Bowl!
Watch: Vegan Egg Rolls
Veggie Egg Roll Recipe Ingredients
Don’t let vegan egg rolls scare you away. Seriously, this recipe is so quick to come together. It’s absolutely a breeze making them! And I love that you only need 10 ingredients to make a meal!
The ingredients that you need for vegan egg rolls are:
- Sesame oil
- Tri-colored Coleslaw mix
- Alfalfa sprouts
- Green onions
- Ginger
- Garlic
- Low sodium soy sauce
- Broccoli
- Rice wine vinegar
- Vegan Egg Roll wrappers
How to make Vegan Egg Rolls
- As quickly as you read how many ingredients you need is about how long it takes you to get these vegan egg rolls together. Okay, so I’m exaggerating a little bit, but seriously it’s really easy to make.
- Heat your sesame oil in a large skillet over medium heat. Then, add the entire package of coleslaw mix and broccoli. You want to stir fry this in the oil, constantly moving around until the cabbage has started to wilt. This only take about 2-3 minutes.
- After that, you’re going to want to add in your green onions, ginger, garlic, low sodium soy sauce, and rice wine vinegar. Stir fry together really well over the next 7-10 minutes. Remove from the heat and let cool.
- The hardest part is that you now have to wait. The mixture needs to cool before you put it in the vegan egg roll wrappers. We put in the fridge for an hour, but you could also place it in the freezer for about 20-30 minutes if you are running short on time.
- To assemble the vegetable egg rolls, you are going to follow the directions on the package of vegan egg roll wrappers that you purchased.
- For our package (Twin Dragon vegan egg roll wrappers), we put water on each of the four corners. Pointed one edge towards us. Filled the bottom third with 3 tablespoons of mixture, small amount of alfalfa sprouts, and then rolled up according to package.
- Place egg rolls on a very lightly sprayed baking sheet and cook at 425 for 15 minutes.
What to serve with this Vegetarian Egg Roll Recipe
The absolutely perfect meal to go with these would be our chickpea, cashew, and broccoli with garlic sauce skillet! Ready in under 30 minutes!
Other vegan Asian-inspired meal options that you may want to try are:
- Pineapple Fried Rice
- Vegan Chicken Fried Rice
- Broccoli Tofu Stir Fry
- Kung Pao Cauliflower
- Grilled Teriyaki Cauliflower Steaks
- Or for a light side dish if your vegan egg rolls are the main course, try these marinated Asian cucumbers
Can I make this Veggie Egg Roll Recipe Top 8 Allergy Friendly?
The two allergens that we are looking at in our recipe are the soy sauce and the egg roll wrappers for containing wheat (gluten).
Depending on the allergies you have, you can replace the soy sauce with gluten-free tamari, coconut aminos or a Top 8 no soy sauce (click links to see each).
For the egg roll wrappers, you could try coconut wraps if you don’t have a coconut allergy or spring roll wraps although you wouldn’t fry those at the end.
Another option would be to have unstuffed egg rolls in a bowl without any wrappers.
Can I prep these vegetarian egg rolls ahead of time?
There’s a few options you have if you want to prep these ahead of time.
First, you can completely make the recipe from start to finish, then when you are ready to eat them, place them back in the oven for 5 minutes on each side to crisp back up.
Another option would be to just make the filling and you can store that in the fridge for up to 7 days. Then, just use to fill the vegan egg roll wrappers and finish out the remaining part of the recipe from there.
How to store Vegetarian Egg Rolls
After cooling completely, store your egg rolls in an air tight container in the fridge for up to 5 days.
To reheat, place them back in the oven for 4-5 minutes on each side to crisp back up or in an airfryer for 5-7 minutes until crispy.
To freeze: Let cool completely and then place in a single layer on a baking sheet. Place tray in the freezer until frozen. Remove frozen egg rolls from the sheet and store in a freezer safe bag or container for up to 3 months.
FAQs
No! You could also heat 6 inches of oil in a wok or a deep fryer. Once the temperature is around 350 degrees, you would fry for 5-7 minutes or until golden brown on all sides.
Another alternative for these vegetable egg rolls would be to air fry them at 400 degrees for 8 minutes, then flip and cook for 4 more minutes.
We have seen egg free egg roll wrappers at most of our local grocery stores (like Shoprite for example) near the section where the tofu is. We have also seen at stores like Whole Foods.
Pin these vegan egg roll wrappers for later:
🥳 Get the Full Recipe
Veggie Egg Roll Recipe
Ingredients
- 1 tablespoon sesame oil
- 14 oz package tri-colored slaw mix
- 2 green onions, thinly sliced
- 2 inch piece of ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon low sodium soy sauce*
- 1 tablespoon rice wine vinegar
- 1 large broccoli, chopped small
- 12 vegan egg roll wrappers*
- 1 cup alfalfa sprouts
Instructions
- Heat sesame oil in a large skillet over medium heat.
- Add entire package of coleslaw mix and broccoli. Stir fry, constantly moving around until the cabbage has started to wilt. About 2-3 minutes.
- Add in green onions, ginger, garlic, low sodium soy sauce, and rice wine vinegar. Stir fry together really well over the next 7-10 minutes
- Remove from the heat and let cool in the fridge for an hour.*
- To assemble, follow the directions on the package of vegan egg roll wrappers that you purchased. For our package (Twin Dragon vegan egg roll wrappers), we put water on each of the four corners. Pointed one edge towards us. Filled the bottom third with 3 tablespoons of mixture, a small amount of alfalfa sprouts (see video) and then rolled up according to package.
- Place egg rolls on a very lightly sprayed baking sheet and cook at 425 for 15 minutes.*
- Serve immediately with your favorite dipping sauces. See post for reheating instructions.
Notes
Video
Nutrition
Delicious!
Have you ever assembled these and frozen them for later?
Yes, you can totally do that!
Can you prep the filling mixture a day ahead of assembling and baking them?
Absolutely!
We made these eggrolls as part of our Chinese New Year celebration this year and they were delicious!! Unfortunately, I didn’t get any final pictures, but I highly recommend this recipe!
So glad you loved them
So delicious!!
Awesome!
Really good
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