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These veggie or pork egg rolls are full of flavor, veggies, tofu (or pork) and can be baked or made in the air fryer. Skip the takeout and opt for a healthier more satisfying homemade egg roll appetizer.
You can certainly fry these egg rolls, but baking or better yet, air frying will result in a perfect crunch and it will cut some calories from the heavy oil. These egg rolls are the ultimate indulgence without the extra calories. You will love them, we sure did!
Ingredients Needed
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Egg roll wrappers. Found in the refrigerated area in the produce aisle. They are so reasonable. Make gluten free egg rolls by using gluten free wrappers and tamari.
- Tofu. Firm and organic is the way to go. This should be right by the egg roll wrappers.
- Red or green cabbage. This adds a nice color and crunch.
- Whole Carrots. We will be using a peeler on them so be sure to get the whole carrots not baby carrots!
- Green Onions. For color and flavor.
- Ginger. Use ginger paste or fresh minced ginger.
- Garlic. Minced garlic adds lots of flavor.
- Sriracha. This adds some nice heat to the sauce.
- Soy sauce. Low sodium is always best. Tamari or coconut aminos will also work. Use tamari to make gluten free egg rolls.
- Miso. Found in the international aisle at the store. You can skip this if you cannot find it. It offers an incredible umami flavor.
- Sesame oil. For sautéing veggies and for the sauce.
How To Make This Recipe
Ready to cook up these veggie egg rolls? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Press tofu in a clean dish towel. Squeeze excess liquid out and crumble tofu. Add 1 tsp of sesame oil. Chop cabbage and add to the same skillet with carrots and crumbled tofu. Sauté on medium/high for another 4 minutes.
- Step Two. Whisk together sauce ingredients while things are cooking. Pour over the skillet mixture. Add in green onions. Sauté for about 3 minutes and take off heat.
- Step Three. Prepare egg rolls. Use about 4-5 tbsp per egg roll wrapper in the center of the wrap. Dab you fingers in water and brush the corners of the wrapper. Fold them in on all corners.
- Step Four. Tightly wrap and lightly coat the folded roll in oil, especially around the corner fold to keep it shut. You can also dip fingers in water and dab on the end if it’s not sticking together or staying closed.
- Step Five. Place in the air fryer the folded side down on 350º for 12 minutes. Be sure to flip them halfway through around 6 minutes. If baking, place on parchment paper covered cookie sheet, folded side down. Spritz with oil and bake on 350º for 20 minutes. Be sure to flip halfway through the baking process. Let them cook for about 5 minutes before serving. They will be golden/dark brown, crispy and bubbly when done.
What To Serve With Egg Rolls
These vegetarian egg rolls are great swerved with my Cashew Chicken, Miso Shrimp Noodles or Spicy Cucumber Salad.
Recipe Tips
- If you want to add some extra veggies like chopped mushrooms or broccoli you can!
- Make pork egg rolls by adding cooked ground pork to the mix! I like to add 1/2 pound in with the tofu it bulks it up and adds so much protein and flavor.
- When it comes to folding the egg rolls the key is to dab your fingers in water to seal it closed!
- To make gluten free egg rolls, use gluten free specialty wrappers and tamari instead of soy sauce.
- You can keep them in an air tight container in the fridge for up to 5 days, reheat them in the air fryer for 3 minutes or microwave them. You can freeze them for up to 3 months.
Recipe FAQ’s
Where do I find egg roll wrappers?
In the refrigerated aisle in the produce area
are egg rolls gluten free
They are not! You can easily make them gluten free by using gluten free egg roll wrappers and tamari instead of soy sauce.
Other Asian inspired Recipes
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Vegetarian Egg Rolls
These veggie or pork egg rolls are full of flavor, veggies, tofu (or pork) and can be baked or made in the air fryer. Skip the takeout and opt for a healthier more satisfying homemade egg roll appetizer.
Equipment
- large skillet
Ingredients
- 12 6 inch egg roll wrappers, or gluten free wrappers
- 1 14 oz package of firm organic tofu , drained, and pressed
- 2 cups purple cabbage, chopped , or green cabbage
- 1½ cup shredded carrots
- 1 tsp sesame oil, for sautéing
- 1 tbsp ginger paste, or fresh ginger, minced
- 3 cloves garlic, minced
- 4 green onions, diced
Egg Roll Sauce
- 4 Tbsp low sodium soy sauce
- 2 Tbsp sriracha
- 2 Tbsp sesame oil
- 1 Tbsp miso paste
- ½ Tbsp maple syrup
Instructions
- Press tofu in a clean dish towel. Squeeze excess liquid out and crumble tofu. Add 1 tsp of sesame oil. Chop cabbage and add to the same skillet with carrots and crumbled tofu. Sauté on medium/high for another 4 minutes.
- Whisk together sauce ingredients while things are cooking. Pour over the skillet mixture. Add in green onions. Sauté for about 3 minutes and take off heat.
- Prepare egg rolls. Use about 4-5 tbsp per egg roll wrapper in the center of the wrap. Dab your fingers in water and brush the corners of the wrapper. Fold them in on all corners.
- Place in the air fryer the folded side down on 350º for 12 minutes. Be sure to flip them halfway through around 6 minutes. **If baking in an oven, place on parchment paper covered cookie sheet, folded side down. Spritz with oil and bake on 350º for 20 minutes. Be sure to flip halfway through the baking process. Let them cook for about 5 minutes before serving. They will be golden/dark brown, crispy and bubbly when done.
Notes
- If you want to add some extra veggies like chopped mushrooms or broccoli you can!
- Make pork egg rolls by adding cooked ground pork to the mix! I like to add 1/2 pound in with the tofu it bulks it up and adds so much protein and flavor.
- When it comes to folding the egg rolls the key is to dab your fingers in water to seal it closed!
- To make gluten free egg rolls, use gluten free specialty wrappers and tamari instead of soy sauce.
- Double the Egg Roll Sauce if you want a tasty sauce to dip these in!
- You can keep them in an air tight container in the fridge for up to 5 days, reheat them in the air fryer for 3 minutes or microwave them. You can freeze them for up to 3 months.
Nutrition
Serving: 1 egg roll | Calories: 96kcal | Carbohydrates: 14g | Protein: 7g | Fat: 4g | Saturated Fat: 2.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 471mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3414IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
So delish and very easy to follow instructiions I used ground turkey in mine for more protein. Husband loved.