Vegan Egg Rolls

No Asian entree is complete without a side of egg rolls! We love to eat this vegan version with Sweet & Sour Tofu, Kung Pao Tofu, or even with Tofu Fried Rice.

These flavorful, crisp egg rolls are stuffed with cabbage, carrots, and green onions; and then fried in your air fryer for a guilt-free entrée, appetizer, or snack. At just over 100 calories per egg roll, you can feel good about munching on these little goodies. No air fryer? No worries, I’m sharing how to fry these in a skillet on the stove too!

One of the things I love best about my favorite Chinese restaurant is their egg rolls. Hot out of the fryer, so greasy and yes, so good, and filled with savory bits of cabbage and other veggies. 

I hope this recipe will inspire you to make your own vegan egg rolls right at home. Admittedly, air fryer egg rolls aren’t the same as their deep-fried cousins but, with a crispy/chewy exterior, a fantastic filling, and lots of plum sauce for dipping, homemade vegan egg rolls are a pretty great substitute. 

Ingredients needed:

You only need 5 ingredients, plus flavorings to make these simple vegan egg rolls! Here’s the lineup: 

• Oil. You’ll need 1 tablespoon of olive oil for cooking down the veggies and if you decide to fry these on the stovetop, you’ll need a neutral oil for frying. 
• Coleslaw mix. Coleslaw mix contains shredded cabbage and carrots, cutting down on prep time.
• Carrots. Usually a bag of coleslaw mix doesn’t contain much carrot, so I like adding extra to the veggie mix.
• Green onions. Otherwise known as scallions, they lend a subtle onion flavor to the egg rolls.
• Flavor. Lots of flavor in these egg rolls from fresh grated ginger, soy sauce, and rice vinegar.
• Egg roll wrappers. These can be found in the refrigerated section of the produce area at most grocery stores.
• Plum sauce. You could also use additional soy sauce or sweet chili sauce, but we really love plum sauce for dipping!

How to Make Vegan Egg Rolls

These egg rolls may look like they came from a restaurant, but they’re really so easy to make! Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.

1. Cook the filling. In a large saucepan over medium-high, heat the olive oil. Once hot, mix in the coleslaw, ginger, carrot, green onion, soy sauce and rice vinegar. Cook for 7 minutes until all of the vegetables have softened. Remove from heat and let the mixture cool slightly.
2. Roll the egg rolls. Lay one wrapper flat on a clean work surface and add 1/4 cup of the vegetable mixture, a little off the center to get closer to one of the corners. Fold the corner over the stuffing and roll about half an inch, then fold the two sides towards the center. Brush the remaining edges with a tiny bit of water to help seal the roll (I usually just do this with my finger). Roll tightly to close the egg roll and press the edges lightly to ensure it’s sealed.
3. To air fry. Place the egg rolls in your air fryer and spray all sides with cooking spray (or brush with oil). Cook at 35oºF for 10 minutes, flipping halfway. Every airfryer is different, so check the egg rolls around 8 minutes to ensure they aren’t getting too dark. You may need to do this in several batches depending on the size of your airfryer.
4. To fry in a skillet. Heat 2 inches of oil in a pot or deep skillet until it reaches 35oºF. Place the egg rolls in the skillet and fry for 3-5 minutes, turn occasionally so that they brown on all sides. Place the cooked rolls on a plate lined with paper towels to absorb excess moisture.
5. Serve. Enjoy with plum sauce or another favorite dipping sauce!

Vegan Egg Rolls FAQs

Can you roll egg rolls ahead of time?

Yes! That is one of my favorite things about making egg rolls. They can be prepared and assembled up to a day in advance and then fried or cooked in the airfryer right before you’re ready to eat! Simply prepare the recipe up until the frying part; place the prepared egg rolls on a parchment paper-lined plate. Cover the plate tightly and place in the fridge until you’re ready to cook.

Can you bake these egg rolls?

Sure! They may not get quite as crispy, but they’ll still be delicious. Put them on a baking sheet lined with parchment paper, brush them or spray them with a little oil, and bake at 425°F for 15-20 minutes.

Can I freeze vegan egg rolls? 

Yes! This is a great make-ahead recipe that can be stored in your freezer. Place assembled but uncooked egg rolls on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the egg rolls to a zip-top bag and freeze for up to 3 months. Do not thaw before cooking; instead, add an additional 2 to 3 minutes to the cooking time. They can be cooked any way you’d like – oven, stovetop frying, or in the air fryer.

Tips

• Egg roll wrappers. Keep the egg roll wrappers tightly covered right up until using them. They dry out quickly and will crack and crumble if they’re left out of the packaging for long. When you start working with them, wrap them in a damp cloth or paper towel to keep them from drying out while you work.
• Don’t overcrowd the air fryer. If using the air fryer to cook these, place the egg rolls in so they have a bit of space in between. For ultimate crispiness, don’t overlap or layer them.

Storage & Reheating Tips

Cooled completely and wrapped well, egg rolls will keep three to four days in the refrigerator. To reheat, place them in a dry skillet and warm them up. You also could put them on a baking sheet in a medium-low oven to reheat.