Vegan Veggie Egg Rolls

Crispy, golden, and packed with fresh vegetables, these Vegan Veggie Egg Rolls are the ultimate plant-based appetizer or snack! Made with a vibrant medley of green cabbage, carrots, red bell pepper, and scallions, all sautéed to perfection with garlic, soy sauce, and sesame oil, these egg rolls are bursting with savory flavor and satisfying crunch. Wrapped in vegan egg roll wrappers and fried until perfectly crisp, they’re ideal for serving as a party starter, game-day snack, or light meal. Plus, they’re surprisingly easy to make with simple ingredients and step-by-step instructions. Pair these delicious rolls with your favorite dipping sauces, like sweet chili or soy, for an irresistible bite every time. Perfect for vegans and non-vegans alike, this recipe transforms classic egg rolls into a guilt-free, crowd-pleasing favorite!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 pieces Vegan egg roll wrappers
• 2 cups Green cabbage, finely shredded
• 1 cup Carrots, julienned or grated
• 1 cup Red bell pepper, thinly sliced
• 4 stalks Scallions, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Sesame oil
• 2 teaspoons Cornstarch
• 1 tablespoon Water
• 2 cups Vegetable oil (for frying)

Directions

Step 1

Prepare the filling by heating sesame oil in a large skillet or wok over medium-high heat.

Step 2

Add garlic and cook for 1 minute until fragrant.

Step 3

Stir in the shredded cabbage, carrots, red bell pepper, and scallions. Cook for 4-5 minutes until the vegetables are slightly softened but still retain some crunch.

Step 4

Add soy sauce and stir well to combine. Remove the skillet from heat and let the filling cool to room temperature.

Step 5

In a small bowl, mix cornstarch with water to create a slurry, which will act as the adhesive for sealing the egg rolls.

Step 6

Lay an egg roll wrapper on a flat surface with one corner facing you (creating a diamond shape). Place 2 heaping tablespoons of the filling in the center of the wrapper.

Step 7

Fold the bottom corner up over the filling, then fold in the two side corners to enclose it, forming a tight roll. Brush the top corner lightly with the cornstarch slurry and roll to seal. Repeat with remaining wrappers and filling.

Step 8

In a large frying pan or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the egg rolls in batches, making sure not to overcrowd the pan.

Step 9

Fry the egg rolls for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove and place them on a paper towel-lined plate to drain excess oil.

Step 10

Serve warm with your favorite dipping sauce, such as sweet chili sauce or soy dipping sauce.

Nutrition Facts

Serving size	(1409.6g)

Amount per serving	% Daily Value*
Calories	5137.8

Total Fat 494.4g	0%
Saturated Fat 69.6g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 3637.4mg	0%
Total Carbohydrate 195.5g	0%
Dietary Fiber 26.8g	0%
Total Sugars 22.7g
Protein 34.7g	0%

Vitamin D 0IU	0%
Calcium 312.2mg	0%
Iron 9.3mg	0%
Potassium 1949.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.9%

Protein: 2.6%

Carbs: 14.6%