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!
Okay, so one of my fave things right now is dipping sauces and even better are the things you can make to dip into them like these Baked Veggie Egg Rolls with Tofu.
Perfectly sautéed tofu mixed with purple and green cabbage, shredded carrots, green onion, ginger and garlic wrapped into a super crispy baked egg roll. YUM!
And there is a dipping sauce! A really good dipping sauce made up of sesame oil, soy sauce, honey, garlic and ginger topped with toasted sesame seeds. I mean this recipe is kind of my everything but don’t tell the hubby and the kiddos they might get jealous.
Why you will love this recipe
- Crispy egg rolls that are baked with no frying in oil but still super yummy!
- A healthier version of your favorite take-out egg rolls
- Fully meatless and packed with incredibly crispy tofu and veggies
- Super cute and fun to eat! Hello, dipping sauce vessel!
- Packed with nutrition in a few tiny little bites.
- Perfect for entertaining!
These cute little Veggie Egg Rolls with tofu are super crispy but baked and not fried so they are much better for you so you can eat way more and not feel guilty. LOVE IT!
All veggies that go well together and just really make these egg rolls so flavorful. You could even skip the egg roll wrappers and turn this recipe into an “egg roll in a bowl” for a fun spin on a buddha bowl. Similar to the Easy Vegetarian Pad Thai .
Ingredients needed to make these amazing Veggie Egg Rolls
How to make these super easy Veggie Egg Rolls
- The first step is to sauté the tofu until it is super crispy. Just heat up a cast iron pan, large skillet or wok to medium-high heat on the stovetop with some sesame oil. Add in the tofu and cook it until it turns nice and brown and crispy. So good!
Heat up skillet with sesame oil and add in cubed tofu. Cook until crispy brown on all sides
2. Add the veggies, soy sauce, garlic, and ginger and cook until soft and slightly browned.
3. Lay a wonton wrapper out onto a flat surface. Run your finger with some water around the edge of the wonton wrapper and place a heaping tablespoon of the filling into the center of the wonton wrapper.
4. Roll over the edge to the center of the wrapper.
5. Continue wrapping, folding in the sides as you go until you have wrapped the eggroll into a log shape as shown below. Place the rolled egg rolls onto a parchment-lined baking sheet.
6. Brush each lightly with olive oil and bake at 425 degrees F for 15-17 minutes. Until lightly golden brown.
To make the dipping sauce, just add all sauce ingredients to a small bowl and whisk well to combine. Top with sesame seeds and sliced scallions.
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.
- Buy pre-shredded cabbage and carrot mixture at the store if you can, This will save you some time and money since you do not need a lot. You can, of course, shred your own if you prefer it but the store-bought is a big time-saver.
- You can use garlic paste and ginger paste or 1 tablespoon of minced garlic and 1 tablespoon minced ginger.
- Mushrooms are optional – you can leave them out if you want since they are just an added bonus ingredient.
- You can use hoisin sauce in place of the soy sauce in the filling and in the dipping sauce if you prefer it.
Did you make this recipe? If so, then please leave a comment and rating below.
Print
Veggie Egg Rolls with Crispy Tofu
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 people 1x
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
- 1 tbsp sesame oil
- 14 oz block of tofu (drained, rinsed and diced)
- 1 cup shredded purple cabbage
- 1 cup shredded green cabbage
- 3/4 cup shredded carrots
- 1 cup sliced baby bella mushrooms (optional)
- 1/4 cup sliced scallions
- 2 tbsps low-sodium soy sauce
- 1 tbsp minced garlic (or 1 tbsp garlic paste)
- 1 tbsp minced ginger (or 1 tbsp ginger paste)
For the dipping sauce
- 1/4 cup soy ( sauce)
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsps honey
- 1 tbsp minced garlic (or garlic paste)
- 1 tbsp minced ginger (or ginger paste)
- 1 tbsp sesame seeds
Instructions
Make the egg roll filling
- Heat up a medium-size skillet on the stove to medium-high heat with the sesame oil. Add the tofu to the skillet and toss, add in a pinch of salt and pepper. Let the tofu cook for 5-7 minutes until brown. Add in the soy sauce and toss. Cook for 2 more minutes.
- Add in the veggies: cabbage, carrots, onions, mushrooms, scallions, garlic, and ginger and stir. Cook for 4-5 more minutes. Set aside to cool.
Make the egg rolls
- Preheat the oven to 425F degrees. 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.
- Drop a spoonful (about 1 heaping tbsp) 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 nice and tight (see photos in post for how I rolled mine).
- Spray a baking sheet with cooking spray, lay a piece of parchment paper onto the tray and spray again. 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 15-17 minutes, until they are nice and golden brown and crispy. Remove and let cool.
Making the dipping sauce
- Place all sauce ingredients except the sesame seeds into a small mixing bowl and whisk. Top with the toasted sesame seeds.
Serve
- Serve the egg rolls warm alongside the dipping sauce.
Notes
- 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.
- Buy pre-shredded cabbage and carrot mixture at the store if you can, This will save you some time and money since you do not need a lot. You can, of course, shred your own if you prefer it but the store-bought is a big time-saver.
- You can use garlic paste and ginger paste or 1 tablespoon of minced garlic and 1 tablespoon minced ginger.
- Mushrooms are optional – you can leave them out if you want since they are just an added bonus ingredient.
- You can use hoisin sauce in place of the soy sauce in the filling and in the dipping sauce if you prefer it.
- These can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave of for crispier results heat in the oven.
- Category: Main Dishes
- Method: baked
- Cuisine: Asian
I made these today and boy they are delicious. All three of my children ate them. Thank you for this recipe
★★★★★
Hi Nessa! So happy you and your family enjoyed them.