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!
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)
- 1/4 cup tamari or soy sauce
- 3 cups cabbage slaw – I used store-bought
- 1 cup sliced baby Bella mushrooms – or shitake mushrooms
- 1/4 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
- 1/4 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
Make the egg roll filling
- 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.
- 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.
- 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
- 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.
- 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).
- 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
- Place all sauce ingredients except the sesame seeds into a small mixing bowl and whisk. Top with the toasted sesame seeds.
- Serve the egg rolls warm alongside the dipping sauce.
- 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: baked
- Cuisine: Asian
Keywords: veggie egg rolls, baked egg rolls, vegetable egg rolls