Vegan Tofu Egg Rolls
These baked vegan tofu egg rolls are actually much easier to make than it seems! Loaded with healthy veggies such as cabbage and carrots, plus they hold a fair amount of plant-based protein. They make for a fun appetizer, but can also be served as a full meal with a side of rice or veggies. Fully dairy-free and egg-free.
Servings: 14 egg rolls
Calories: 71kcal
Ingredients
- 2 tsp sesame oil divided
- 1 block of firm or extra-firm tofu patted dry
- 1 yellow onion thinly sliced
- 2 cups green cabbage thinly sliced
- 1 cup carrots shredded
- 2 cloves garlic crushed
- 1 inch fresh ginger grated
- 3 tbsp soy sauce
- 14-15 vegan egg roll wrappers
Instructions
- Warm up 1 tsp of sesame oil in a large non-stick pan or wok and then crumble the tofu over. Stir often and cook on medium-high heat for 5-7 minutes or until the tofu loses most of its water and turns golden brown. Transfer to a plate and set aside.
- To the same pan, add the other teaspoon of sesame oil and warm up. Then, add the onion and cabbage. Stir and cook for about 7-8 minutes stirring often. Then, add the carrots, garlic and ginger and cook for 2-3 more minutes.
- Transfer the cooked tofu back to the pan and pour the soy sauce. Keep cooking for a few minutes stirring often until the soy sauce is mostly absorbed. Then, set the pan aside so the filling can cool down.
- Pre-heat the oven to 400º and line a baking sheet with parchment paper. Also, spray a small amount of oil for crispier egg rolls, but that's optional.
- Lay one egg roll sheet on the counter with one of the corners down towards you. Then, using a finger, brush a little water all around the sheet along the edges. Add about 2-3 tbsp of the filling on the bottom half leaving about ½ inch free of filling on the edges. Fold the bottom corner over the filling, then flip the 2 side corners over the folded dough and finally roll towards the top to close the egg roll. Transfer on the prepared baking sheet with the fold down. Keep going until you have no filling anymore. You should be able to make about 14 egg rolls.
- For extra crispy egg rolls with a nicer golden brown finish, you can spray them with some oil (optional).
- Bake in the oven for 20 minutes, flipping halfway through. Serve with your favorite dipping sauce.
Video
Notes
- Keep leftovers in the fridge for up to 4 days. Reheat in the oven at 400º for 5 minutes on each side. Can also be reheated in a pan.
- I used the egg roll wrappers from Nasoya which I found at Hannaford. These wrappers are also usually available at Whole Foods. The egg roll wrappers from Twin Dragon are also vegan and I believe can be found in many large grocery stores (such as Walmart).
- Substitute the vegetables with your favorite ones! Try including mushrooms, broccoli, kale or even some fresh herbs. You can also add some cooked vermicelli noodles for a Vietnamese version.
- I like to serve these rolls with my Asian style orange sauce (as seen in the pictures). Other options include the traditional Nuoc Cham Chay (here is a quick vegan Nuoc Cham Chay recipe from A Peachy Plate), sweet chili sauce, sweet and sour sauce or even simply soy sauce.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 71kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 316mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1539IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg