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Vegan Egg Rolls

I love these vegan egg rolls because they're quick, easy, and perfect for a snack or appetizer. Crispy, flavorful, and ready in just 20 minutes!

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 12 egg rolls
Calories: 74 kcal
Course: Side Dish
Cuisine: Asian

Ingredients

Frying ingredients:
  • 12 vegan egg roll wrappers substitute rice paper wrapper
  • 2 tablespoons vegetable oil
Filling ingredients:
  • 2 cups green cabbage shredded
  • 1 carrot shredded
  • 3 mushrooms finely diced
  • 2 tablespoons cilantro chopped, optional
  • ½ teaspoon salt
  • 2 teaspoon sesame oil
  • 4 tablespoons tamari sauce
  • 1 teaspoon garlic crushed
  • 1 teaspoon ginger crushed

Instructions

    Cup of Yum
  1. In a mixing bowl, combine all filling ingredients and toss well.
  2. Prepare a small bowl of water.
  3. Lay an egg roll wrapper flat with a corner facing you. Place 2 tablespoon of filling mixture near the center, shaping it into a log.
  4. Moisten the edges of the wrapper with water. Fold the bottom corner over the filling, then fold the left and right corners over, and roll up tightly.
  5. Repeat the filling and rolling process with the remaining wrappers.
  6. Heat vegetable oil in a large skillet or wok. Fry the rolls in batches until they turn golden brown. Use a slotted spoon to remove them and place on paper towels to absorb excess oil.
  7. Repeat until all rolls are fried.
  8. Serve with sweet chilli sauce, if desired

Notes

  • Adjust the heat if the egg rolls become brown too quickly.
  • Add one tablespoon of oil for each batch in the cast iron pan to fry your rolls. If you can fit all in your skillet, add 2 tablespoons of oil
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  • Shred the cabbage finely to ensure even cooking inside the egg rolls.
  • Use a damp towel to cover the egg roll wrappers while you work to prevent them from drying out.
  • Fry the egg rolls in small batches to maintain oil temperature and ensure even cooking. Adjust the heat if the egg rolls become brown too quickly.
  • Add one tablespoon of oil for each batch in the cast iron pan to fry your rolls. If you can fit all in your skillet, add 2 tablespoons of oil

Nutrition Information

Calories 74kcal (4%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 0.5g (3%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 1mg (0%) Sodium 512mg (21%) Potassium 77mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 867IU (17%) Vitamin C 5mg (6%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12egg rolls

Amount Per Serving

Calories 74

% Daily Value*

Calories 74kcal 4%
Carbohydrates 9g 3%
Protein 2g 4%
Fat 3g 5%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Trans Fat 0.01g 1%
Cholesterol 1mg 0%
Sodium 512mg 21%
Potassium 77mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 867IU 17%
Vitamin C 5mg 6%
Calcium 14mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.