Vegan "Egg" Rolls (Vegetable Spring Rolls)

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-inspired, Vegan

Keyword Vegan baked spring rolls, Vegan egg rolls

Prep Time 45

Cook Time 20

Total Time 1 5

Servings Servings (6 rolls each)

Calories 530kcal

Equipment

Ingredients

2 medium onion , thinly sliced or shredded
3-4 cloves garlic , minced
5 cups cabbage , thinly sliced or shredded (Napa or savoy)
3 cups carrot , shredded
3 cups mushrooms , diced or shredded
350 grams extra firm tofu , crumbled
2 tablespoons oil (I use avocado oil)
1 ½ tablespoons sugar
¾ teaspoon black pepper , ground
6 tablespoons soy sauce , divided (or tamari)
4 tablespoons sesame oil , divided
1 tablespoon mirin (optional)
1 package spring roll wrappers (frozen) (recipe makes filling for about 30 rolls)

Instructions

Take out spring roll wrappers if frozen to 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 tofu to your pan with 2 tablespoons soy sauce, 2 tablespoons sesame oil and 1 tablespoon mirin. Cook for a few minutes to crisp up the tofu then remove it from the pan.
Add 2 tablespoons 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 ½ tablespoons sugar, ¾ teaspoon black pepper, 4 tablespoons soy sauce, 2 tablespoons 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 tablespoons 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.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition