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Crispy vegan egg rolls with cabbage and carrot filling served with sweet chili sauce

Vegan Egg Rolls Recipe! Crispy, Easy & Better Than Takeout

These vegan egg rolls are crispy, flavorful, and healthier than takeout. Filled with seasoned cabbage, carrots, tofu, and aromatics, they can be fried, baked, or air-fried. Perfect as an appetizer, party snack, or light meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: starter
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cabbage
  • 1 cup shredded cabbage
  • 2 cloves garlic (minced)
  • 1 tbsp fresh ginger (grated)
  • 2 tbsp soy sauce or tamari
  • 2 tbsp crumbled tofu (optional)
  • 1 tbsp oil
  • 10–12 vegan egg roll wrappers
  • 10–12 vegan egg roll wrappers
  • ½ tbsp Water or cornstarch slurry (for sealing)
  • ½ tbsp sesame oil
  • Sesame seeds (for garnish)

Equipment

  • homemade egg rolls
  • 1 Large skillet or wok
  • 1 Tongs
  • 1 Baking tray or air fryer

Method
 

  1. Heat oil in a pan over medium heat.
  2. Add garlic and ginger; cook 30 seconds.
  3. Add cabbage, carrots, tofu, and optional vegetables.
  4. Cook 5–7 minutes until softened.
  5. Stir in soy sauce and optional spices.
  6. Cook until moisture evaporates.
  7. Let filling cool completely.

Notes

Variations

Gluten-Free Version

Use rice paper wrappers.

Oil-Free Version

Bake or air fry without oil spray.

Egg Roll in a Bowl

Skip wrappers and serve filling over rice or cauliflower rice.

Variations

Gluten-Free Version

Use rice paper wrappers.

Oil-Free Version

Bake or air fry without oil spray.

Egg Roll in a Bowl

Skip wrappers and serve filling over rice or cauliflower rice.

Storage & Freezing

Refrigerator: Up to 3 days
Freezer: Up to 2 months (uncooked rolls)
To freeze:
  1. Freeze on a tray until solid
  2. Transfer to a freezer bag
  3. Cook from frozen (add 2–3 minutes)