Baked Vegetable Egg rolls (not fried)

These vegan vegetable egg rolls are filled with cabbage, red pepper, and mushrooms; they are baked and have a delicious dipping sauce.

Are you looking for a delicious vegan appetizer? These crispy, savory egg rolls are filled with colorful veggies. Whether you fry or bake them in the oven, these are perfect for a quick and easy lunch to a fun party appetizer.

Egg roll halved on a blue plate and dipping sauce.

About this recipe

Egg rolls, or spring rolls, are a traditional Asian dish that has become popular worldwide. Their origin dates back to the Han dynasty in China, and they have since evolved to include a variety of fillings and cooking styles.

Egg rolls are characterized being fried rolls, usually filled with a mixture of vegetables, meat, and spices. The filling is wrapped in a thin sheet of dough and fried until golden brown and crispy.

Stuffing ingredients can vary widely according to region and culture. In Chinese cuisine, egg rolls are commonly stuffed with pork, shrimp, and vegetables such as carrots, onions, and bean sprouts. You can find egg rolls stuffed with pork, rice noodles, and vegetables in Vietnamese cuisine. Thai cuisine is stuffed with tofu, mushrooms, and aromatic spices.

This egg roll recipe is vegetarian and vegan, and they are made in the oven, so they are not fried.

Ingredients for the vegetable filling

  • Vegetable oil
  • Sliced onion, garlic, and ginger
  • Red bell pepper, sliced mushrooms, and sliced napa cabbage
  • Soy sauce

How to make the vegan filling for egg rolls?

In a large frying pan, put the tablespoon of oil and the onion; when it starts to release its aroma, add the garlic, ginger, and bell pepper. When the garlic releases its smell, add the mushrooms, and little by little, add the cabbage. Mix everything together, and be careful not to burn the remaining vegetables.

Add the three tablespoons of soy sauce when all the cabbage is in the pan and wilted. Leave in the pan until the vegetables have no more liquid. When ready, remove from heat.

How to make an egg roll (spring roll)?

Rolling an egg roll may seem complicated initially, but it’s quite easy once you get the hang of it.

how to fold an egroll
  1. Place the egg wrap on a flat surface, with one corner facing you.
  2. Add the filling in the bottom corner closest to you, leaving a small border at the bottom. Check that the filling does not have too much liquid.
  3. Fold the bottom corner over the filling, making sure it is snug.
  4. Fold the left and right sides in, creating an envelope around the filling.
  5. With your finger or pastry brush, glaze the top corner with water and fold it over the envelope to seal the egg roll.

How to cook?

Oven. These egg rolls can be baked or fried. If you will bake them in the oven as I did, coat them with vegetable oil or spray them in a preheated oven at 425ºF. Cook for 10 minutes, turn the egg roll over, and cook for another 10 minutes until golden brown. The idea is to make them crispy.

Air-fryer. You can also make them in the air-fryer. Preheat the air fryer to 375ºF, spray egg rolls with cooking spray, and cook for 8-10 minutes, turning the egg roll halfway through cooking time. Add more time if needed; the idea is to make them crispy.

In the frying pan. Heat a frying pan with enough oil to cover the egg rolls. Ensure the oil is hot but not smoking, about 350 °F (177 °C). Place the egg rolls in the pan very carefully to avoid splattering. Be sure not to fill the pan; fry in batches.

Cook for about 3-5 minutes or until golden brown and crispy; remove the egg rolls from the pan and place them on paper towels to remove excess oil.

baking sheet with baked egg rolls.

How to serve egg rolls?

Serve them with a dipping sauce; I like making a simple soy sauce with sesame oil and rice vinegar.

But you can also use the sauce from the spring rolls or the almond sauce from the noodles with vegetables.

Tips to make the best egg rolls

Use fresh, high-quality ingredients for the filling.

Do not overfill the egg rolls with filling because they can easily break and fill out while cooking.

Look for egg wraps that are egg-free. Nasoya brand is good and vegan.

Do not pile them in the frying pan, air fryer basket, or oven tray.

How to serve them

Serve the egg rolls hot and fresh. Egg rolls are best when served freshly made and crispy, so be sure to serve them immediately after frying. Serve with a purple cabbage salad or noodles.

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

VEGETABLE EGG ROLLS

Alejandra Graf
These vegan vegetable egg rolls are filled with cabbage, red pepper, and mushrooms; they are baked and have a delicious dipping sauce.
No ratings yet
Prep Time 30 minutes
Cook Time 20 minutes
0 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Chinese
Servings 12 serving
Calories 85 kcal

Equipment

Ingredients
  

  • 12 egg roll wrappers
  • 1 tablespoon oil
  • 1 cup onion, sliced
  • 2 garlic cloves
  • 1 piece ginger, 1 inch
  • 1 red bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 8-10 cups sliced napa cabbage
  • 3 tablespoons of soy sauce
  • pinch of salt

SAUCE TO MAKE DIPPING

  • 6 tablespoons soy sauce
  • 4 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons maple syrup

OPTIONAL

  • sliced chives
  • roasted sesame seeds

Instructions
 

  • Preheat oven to 425ºF.

VEGETABLES

  • Put the tablespoon of oil and the onion in a large frying pan. Add garlic, ginger, and pepper when the onion is transparent.
  • When the garlic releases its smell, add the mushrooms and the cabbage. Mix everything and be careful not to burn the remaining vegetables. Add the three tablespoons of soy sauce when all the cabbage is in the pan and wilted.
  • Leave in the pan until the vegetables are almost liquid. When they are ready, remove them from the heat.

EGG ROLLS

  • Put more or less two tablespoons of vegetables on each sheet of dough (to make egg rolls) to make the taquitos. Fold one part up to cover the vegetables. Then fold the side parts in and roll them up. Put on a tray prepared with baking paper.
  • When you finish making all the sheets (sheets of dough to make egg rolls) roll, varnish each roll with a bit of neutral flavor oil.
  • Put in the oven for 10 minutes, remove, and re-varnish with oil. Bake for another 10 minutes or until golden on top.

Notes

  • If you have leftover vegetables, eat them with brown rice and the sauce from the taquitos; they taste perfect.
  • If you can’t get napa cabbage, use ordinary cabbage
  • In the fridge: To store egg rolls, wrap them in aluminum foil or place them in an airtight container and refrigerate. Egg rolls can last up to 3-4 days in the refrigerator.
  • In the freezer: If you want to store the egg rolls longer, you can freeze them. First, make sure the egg rolls are completely cool before freezing them. Then, wrap them in aluminum foil or a freezer bag and place them in the freezer. Egg rolls can last up to 2-3 months in the freezer.
  • To Reheat: To reheat refrigerated or frozen egg rolls, preheat the oven to 350 degrees F and bake egg rolls for 10-15 minutes until hot. You may need to increase the cooking time to reheat frozen egg rolls.

Nutrition

Serving: 2piecesCalories: 85kcalCarbohydrates: 15gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 835mgPotassium: 238mgFiber: 1gSugar: 4gVitamin A: 474IUVitamin C: 28mgCalcium: 57mgIron: 1mg
Keyword egg rolls

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

This recipe first appeared in Piloncillo&Vainilla, in 2017.

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