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Stack of baked vegetable spring rolls on a plate with green onion sprinkle and glass dish of chili sauce in back with a spring roll dipped in it

Vegan "Egg" Rolls (Vegetable Spring Rolls)

These baked veggie spring rolls are a light and tasty take on a classic appetizer. Loaded with vegetables and baked until crispy, you will love serving these spring rolls fresh out of the oven!
Course Appetizer, Side Dish, Snack
Cuisine Chinese
Keyword Vegan baked spring rolls, Vegan egg rolls
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 30 Rolls


  • Box grater
  • Food processor
  • Baking tray
  • Silicone baking mat
  • Large bowl
  • Large pan


  • 2 medium onions thinly sliced or shredded
  • 3-4 cloves garlic minced
  • 5 C cabbage , Napa or savoy, thinly sliced or shredded
  • 3 C carrot shredded
  • 3 C mushrooms diced or shredded
  • 1 block (350 grams) extra firm tofu crumbled
  • 2 tbsp oil (I use avocado oil)
  • 1 1/2 tbsp sugar
  • ¾ tsp ground black pepper
  • 6 tbsp soy sauce or tamari (divided)
  • 4 tbsp sesame oil (divided)
  • 1 tbsp mirin (optional)
  • A package of spring roll wrappers (frozen) recipe makes enough filling for about 30 rolls.


  • Take out spring roll wrappers if frozen to let thaw. Heat oven to 375 °F.
  • Prepare the veggies (can use a box grater or the shredding attachment of a food processor) and crumble the tofu. Then heat a large wok or frying pan on high heat.
  • Add the tofu to the pan with 2 tbsp soy sauce, 2 tbsp sesame oil and 1 tbsp mirin. Cook for a few minutes to crisp up the tofu then remove it from the pan.
  • Add 2 tbsp cooking oil to the pan then the onion and garlic. Cook for 2 minutes.
  • Add the mushrooms and cook 4-5 minutes. Add cabbage and carrots, then cook another 8 minutes or until the veggies are cooked down and there is minimal water in the bottom of the pan. You may need to strain excess water away.
  • Reduce heat to medium-low and stir in 1 1/2 tbsp sugar, 3/4 tsp black pepper, 4 tbsp soy sauce, 2 tbsp sesame oil and cook for another 1-2 minutes. Add the cooked crumbled tofu to the pan and mix together. Remove from heat after excess liquid has evaporated.
  • Let your filling cool before rolling the spring rolls. To roll, place 3 tbsp of the veggies onto the bottom half of the wrapper, fold 2 opposite corners over the middle so they meet in the middle and cover the filling, then pick up the bottom corner of the wrapper (closest to you) and roll it over the filling until the roll is closed.
  • Bake rolls on a parchment lined baking sheet for a total of 12-15 minutes, flipping halfway through.