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!
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
- Prepare and cook the tofu.
- Cook the veggies with garlic and ginger. Then add the tofu back to the pan and toss it all together.
- 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.
- Bake at 425 degrees F for 17-20 minutes. Flip halfway through cooking.
- Serve with more soy sauce or your favorite egg roll dipping sauce.
- 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
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.
Usually, vegetable egg rolls are filled with cabbage, shredded carrots, scallions, mushrooms, garlic, and ginger. You can also add steamed broccoli, corn, or edamame.
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.
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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.Print