Vegetarian Classic Pork and Vegetable Egg Rolls

Enjoy the irresistible crunch and bold flavors of these Vegetarian Classic Pork and Vegetable Egg Rolls—an updated twist on a beloved appetizer. By swapping traditional pork with savory plant-based ground meat, this recipe caters to vegetarians while staying true to the authentic taste you love. Each roll is packed with finely shredded cabbage, crisp carrots, and fresh green onions, perfectly seasoned with soy sauce, sesame oil, and a hint of black pepper. The filling is lovingly wrapped in golden fried perfection, offering impeccable texture and flavor in every bite. Whether served as a party appetizer, a family snack, or paired with your favorite dipping sauce, these egg rolls are sure to satisfy. Quick to make with just 45 minutes of prep and cook time, this recipe combines classic charm with modern cuisine, making it perfect for plant-based eaters and curious foodies alike.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 12

Ingredients

• 8 oz Plant-based ground meat
• 2 tbsp Vegetable oil
• 2 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 2 cups Cabbage, finely shredded
• 1 cup Carrot, julienned
• 3 pieces Green onions, finely chopped
• 3 tbsp Soy sauce
• 1 tsp Sesame oil
• 0.5 tsp Black pepper
• 12 pieces Egg roll wrappers
• 1 tbsp Cornstarch
• 2 tbsp Water
• 2 cups Cooking oil for frying

Directions

Step 1

In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.

Step 2

Add the plant-based ground meat to the skillet and cook until browned, about 5-7 minutes, breaking it up into small pieces with a spatula.

Step 3

Stir in the shredded cabbage, julienned carrot, and chopped green onions. Cook for another 3-4 minutes until the vegetables are slightly tender.

Step 4

Stir in the soy sauce, sesame oil, and black pepper. Mix well, ensuring the mixture is evenly combined, then remove from heat and let it cool slightly.

Step 5

To assemble the egg rolls, lay an egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond shape). Place about 2 tablespoons of the filling near the center of the wrapper.

Step 6

Fold the bottom corner over the filling and roll snugly halfway up the wrapper. Fold in the left and right corners tightly to the center, resembling an envelope.

Step 7

Mix the cornstarch with 2 tablespoons of water to create a slurry. Use the slurry to moisten the top corner of the wrapper to seal the egg roll.

Step 8

Roll the wrapper over the moistened edge to close, ensuring a tight seal, and set aside seam-side down. Repeat with the remaining wrappers and filling.

Step 9

In a deep pot, heat 2 cups of cooking oil to 350°F (175°C). Carefully add a few egg rolls at a time and fry until golden brown and crispy, about 3-4 minutes per batch.

Step 10

Remove the egg rolls from the oil and drain on paper towels. Serve warm with your choice of dipping sauce.

Nutrition Facts

Serving size	(1743.2g)

Amount per serving	% Daily Value*
Calories	6012.2

Total Fat 556.7g	0%
Saturated Fat 84.3g	0%
Polyunsaturated Fat 22.7g
Cholesterol 0mg	0%
Sodium 4164.2mg	0%
Total Carbohydrate 219.3g	0%
Dietary Fiber 20.7g	0%
Total Sugars 22.1g
Protein 74.2g	0%

Vitamin D 0IU	0%
Calcium 372.2mg	0%
Iron 18.5mg	0%
Potassium 2266.0mg	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: 81.0%

Protein: 4.8%

Carbs: 14.2%