Soy-Free Veggie Egg Rolls
Crispy, golden, and bursting with fresh flavors, these Soy-Free Veggie Egg Rolls are the perfect appetizer or snack for those avoiding soy and seeking a healthier homemade alternative. Stuffed with a vibrant medley of shredded cabbage, carrots, bean sprouts, and aromatic garlic and ginger, these rolls are seasoned simply with salt, black pepper, and a hint of sesame oil to let the veggies shine. Whether fried to perfection or baked for a lighter option, these egg rolls are delightfully crunchy on the outside and packed with tender, flavorful filling on the inside. Ideal for dips or enjoying on their own, they’re a crowd-pleasing finger food that’s quick to prepare and easily adaptable. Perfect for parties, weeknight dinners, or meal prepping, this recipe will wow your taste buds without any soy-based ingredients!
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Ingredients
- 12 pieces Egg roll wrappers
- 2 cups Green cabbage
- 1 cup Carrots
- 1 cup Bean sprouts
- 3 stalks Green onions
- 1 teaspoon Ginger
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame oil
- 1 cup Neutral cooking oil (e.g., avocado or canola oil)
- 1 tablespoon Cornstarch
- 1 tablespoon Water
Directions
Step 1
Finely shred the cabbage and carrots. Chop the bean sprouts and green onions. Mince the garlic and ginger.
Step 2
Heat sesame oil in a skillet over medium heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
Step 3
Add the cabbage, carrots, and bean sprouts to the skillet. Cook for 3-4 minutes, stirring frequently, until the vegetables soften but remain crisp. Season with salt and black pepper. Remove from heat and stir in the green onions. Let the filling cool slightly.
Step 4
In a small bowl, mix the cornstarch and water to create a paste. This will act as the seal for your egg rolls.
Step 5
Lay one egg roll wrapper flat on a clean surface in a diamond shape (one corner pointing toward you). Place 2-3 tablespoons of the vegetable filling near the bottom corner of the wrapper.
Step 6
Fold the bottom corner of the wrapper over the filling, then fold in the sides tightly. Roll upward toward the top corner, applying the cornstarch paste along the edges to seal the roll. Repeat with the remaining wrappers and filling.
Step 7
Heat the neutral cooking oil in a deep pan or skillet to 350°F (175°C). Fry the egg rolls in small batches for 2-3 minutes on each side until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Step 8
Alternatively, to bake the egg rolls, preheat the oven to 425°F (220°C). Place the rolls seam-side down on a baking sheet lined with parchment paper. Brush lightly with oil and bake for 12-15 minutes, turning halfway, until crispy and golden.
Step 9
Serve warm with your favorite soy-free dipping sauce or enjoy as is!
Nutrition Facts
| Serving size | (958.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3035.0 |
| Total Fat 257.4g | 0% |
| Saturated Fat 19.0g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2739.5mg | 0% |
| Total Carbohydrate 180.7g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 14.3g | |
| Protein 30.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 145.9mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 883.9mg | 0% |
Source of Calories