Vegan Egg Rolls

These baked vegan egg rolls quickly come together! Stuffed with healthy vegetables like cabbage, carrots, and broccoli! Great for appetizers or dinner! Just 10 ingredients! Egg free.

Course Appetizer, Main Course

Cuisine American, Chinese

Keyword dairy free appetizer, dairy free main course, dairy free recipes, vegan appetizer, vegan main course, vegan recipes

Prep Time 3 minutes

Cook Time 30 minutes

Cooling Time 1 hour

Total Time 1 hour 33 minutes

Servings egg rolls

Calories 110kcal

Author LarishaBernard

Ingredients

1 tbsp 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 tbsp low sodium soy sauce*
1 tbsp 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

*See post for notes about Top 8 Allergy Free variation and meal prepping.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition