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Easy Homemade Veggie Egg Rolls – with Crispy Tofu

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These Baked Veggie Egg Rolls are the best homemade takeout egg roll recipe! The filling alone could be a complete meal loaded with crunchy veggies and crispy tofu.  You can make them in 30 minutes for a fun family meal everyone will love!

I love egg rolls of any kind but veggie egg rolls are my jam! This version is loaded with veggies and the most amazing crispy tofu that comes together in under 30 minutes! They bake until perfectly golden and crispy and make the best fun family meal even the kids will enjoy!

If you prefer not to use the oven then you can make these air fryer egg rolls that are equally as delicious!

Why you’ll love this recipe

  • It is an easy homemade egg roll recipe
  • Packed with flavor and nutrition!
  • Baked crispy egg rolls with no deep frying required. 
  • It’s a vegan egg roll recipe that everyone will love!
  • Makes a great fun family dinner!
Cooked veggie egg rolls on a pan with dipping sauces.

What is in veggie egg rolls?

The filling is made with crunchy cabbage slaw, mushrooms, scallions, sesame oil, soy sauce, garlic, ginger, and crispy tofu (which is optional but so good). 

These homemade egg rolls are made with vegan egg roll wrappers that you can find at most grocery stores.  You can also use regular egg roll wrappers if you do not need this recipe to be vegan.

Ingredients You Will Need

  • Egg roll wrappers – I used store-bought vegan egg roll wrappers (NASOYA brand).
  • Cabbage slaw mix – that you can buy at most grocery stores. You can also shred some green and purple cabbage along with some carrots to make your own. You will need about 2.5 cups in total. 
  • Scallions – fresh green scallions or shallots.
  • Mushrooms – baby Bella, button or shitake, or a mix of all three. 
  • Garlic and ginger – you can use garlic and ginger paste or fresh garlic and ginger. 
  • Tofu – extra firm tofu – if you prefer to leave this out then just add an extra cup of the cabbage slaw and ½ cup of sliced mushrooms. 
  • Soy sauce – or tamari
  • Sesame oil – I used toasted sesame oil.

How to make Veggie Egg Rolls

  1. Prepare and cook the tofu. 
  2. Cook the veggies with garlic and ginger. Then add the tofu back to the pan and toss it all together. 
  3. Fill each egg roll wrapper with the filling, roll them up tightly then place them onto a baking sheet. Spray the egg rolls with olive oil spray for extra crispiness. 
  4. Bake at 425 degrees F for 17-20 minutes. Flip halfway through cooking. 
  5. Serve with more soy sauce or your favorite egg roll dipping sauce. 
Sautéed crumbled tofu in pan.
Cooked slaw mixture with garlic and ginger in pan.
Tofu and veggie egg roll mixture cooked in pan.
Egg roll sauce mixes up in mason jar with sesame seeds on top of it.
Egg roll wrapper on round wood board with egg rolls filling on it with more filling in a bowl behind it.
Round wood board with egg roll half wrapped on it with more egg roll filling in a bowl behind it.
Round wooden board with un uncooked, rolled egg roll on it with filling in a bowl behind it and a white linen in front of it.
Lined baking sheet with uncooked rolled veggie egg rolls on it.
Baked veggie and tofu egg rolls on a lined baking pan.

Recipe Tips

  • Use extra-firm tofu – make sure you select extra firm tofu and not firm or silken tofu. This is important for super crispy, delicious tofu in the egg roll filling.
  • Let the filling cool before assembling the egg rolls or the wrappers may break. 
  • As you are building the egg rolls, make sure to keep the wrappers under a damp towel so they do not dry out. 
  • Wrap the egg rolls up tightly so they hold together as they bake. 
  • Spray the egg rolls with olive oil spray before you bake them. This helps them get nice and crispy as they bake.
  • Let them cool for a few minutes before serving. 
  • For a shortcut, use a homemade teriyaki sauce for the filling.

How to serve egg rolls

We love to serve them as a side dish with some Pad Thai as a fun homemade take-out dinner. They also make a great snack or handheld appetizer that is fun to dip in some tamari sauce. Either way, they make a great, delicious, and crunchy addition to any meal.

Storing and reheating veggie egg rolls

These vegetable egg rolls are best if eaten right away since they are perfectly crispy right after they are baked. You can store any leftovers after they have cooled completely in an airtight container in the refrigerator for up to 3 days.

Reheat them in the oven at 350 degrees F on a baking sheet until warmed through.

Vegetable Egg Rolls FAQs

Are Veggie Egg Rolls Vegan?

These egg rolls are vegan but not all egg rolls are. We used vegan egg roll wrappers in this recipe as well as all vegan ingredients. Most egg roll wrappers contain eggs so be sure to check the ingredients and package information to ensure they are vegan egg roll wrappers.

What vegetables are in vegetable egg rolls?

Usually, vegetable egg rolls are filled with cabbage, shredded carrots, scallions, mushrooms, garlic, and ginger. You can also add steamed broccoli, corn, or edamame.

Can you freeze egg rolls?

Yes, you can freeze these egg rolls. To freeze egg rolls: Assemble them as directed in this recipe then place them onto a plate or baking sheet and freeze them for 1 hour. Transfer them to a freezer-friendly container and keep them in the freezer for up to 2 months. When ready to cook, defrost overnight in the refrigerator and cook as directed in the recipe.

More Healthy Dinner Recipes to Try

Did you make this Veggie Egg Rolls recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.

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Homemade Veggie Egg Rolls – with Crispy Tofu

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5 from 3 reviews

  • Author: Amy Estes
  • Total Time: 30 minutes
  • Yield: 12–14 egg rolls 1x
  • Diet: Vegetarian
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Description

Crispy veggie egg rolls that are baked and not fried and are a healthier version of your favorite take-out recipe. Simple, fun to make, and so delicious! Add in a sesame dipping sauce and it is literally the perfect appetizer or fun family meal any day of the week!

Ingredients

Scale

For the egg rolls

  • 1 tablespoon sesame oil + 2 teaspoons – divided
  • 14 oz block of extra firm tofu (drained, pressed, and cut into small pieces)
  • ¼ cup tamari or soy sauce
  • 3 cups cabbage slaw – I used store-bought
  • 1 cup sliced baby Bella mushrooms – or shitake mushrooms
  • ¼ cup sliced scallions
  • 1  tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 10–12 Egg roll wrappers – I used Nasoya Vegan Egg Rolls Wrappers

For the dipping sauce – optional

  • ¼ cup tamari
  • 1 tablespoon sesame oil 
  • 1 tablespoon  rice wine vinegar
  • 2 tablespoon maple syrup
  • 1 tablespoon minced garlic (or garlic paste)
  • 1 tablespoon minced ginger (or ginger paste)
  • 1 tablespoon sesame seeds

Instructions

Make the egg roll filling

  1. Heat a skillet on the stovetop to medium-high heat. Add 1 tablespoon of oil to the pan. Once the oil is hot add the tofu to the skillet and toss. Cook the tofu for 5-7 minutes until brown. Add half of the soy sauce and toss. Cook for 2 more minutes. Transfer the tofu to a clean bowl or plate. 
  2. Add the remaining oil to the pan you cooked the tofu in and keep it on medium heat. Add the veggies (cabbage slaw, scallions, mushrooms, garlic, and ginger) and toss them in the pan and cook for 4-5 minutes until the veggies are nice and soft. 
  3. Then add the remaining tamari to the veggies and add the tofu back to the pan. Toss that all together and let it cook for 1-2 minutes. Then remove it from the heat and let it cool. 

Make the egg rolls

  1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Place an egg roll wrapper on a flat surface with one of the tips facing you like a diamond shape. Fill a small dish or cup with warm water. Dip your pointer finger into the water and spread it onto the edges of the wonton wrapper. This will help it stay together when you roll it up.
  2. Drop a spoonful (about 1 heaping tablespoon) of the tofu veggie filling into the middle of the wonton wrapper. Fold over the edge to cover the filling, fold in the sides, and roll it up nicely and tight (see photos in the post for how I rolled mine).
  3. Spray the baking sheet with cooking spray and place the egg rolls about an inch apart on the baking sheet. Brush each egg roll with a little olive oil or spray with baking spray. Bake in the middle rack of the oven for 17-20 minutes, until they are nice and golden brown and crispy. Remove and let cool.

Making the dipping sauce

  1. Place all sauce ingredients except the sesame seeds into a small mixing bowl and whisk. Top with the toasted sesame seeds.

Serve

  1. Serve the egg rolls warm alongside the dipping sauce.

Equipment

Notes

  • Use extra firm tofu and not silken tofu. 
  • You can add even more veggies and skip the tofu if you prefer. Steamed broccoli, corn, edamame or shredded carrots would all be great additions to the filling. 
  • These veggie egg rolls can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven on a baking sheet at 350 degrees F until warmed through. See the post for tips on how to freeze egg rolls. 
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dishes
  • Method: Oven
  • Cuisine: Asian
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Reader Interactions

Comments

  1. Nessa

    I made these today and boy they are delicious. All three of my children ate them. Thank you for this recipe

    Reply

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