For many people, vegan egg rolls are a guilty pleasure. It’s got plenty of that deep-fried goodness that we all occasionally crave. But egg rolls don’t have to be a delicious food item only ordered at restaurants – It’s easy enough to make at home.
These egg rolls are crunchy, crispy and a good vehicle for a melange of vegetables. In the filling you’ll find veggies simmered in a flavorful soy sauce broth, rolled alongside glass noodles for a satifying bite.
How To Make The Egg Roll Filling
The delicious filling is made using onion, garlic, shredded cabbage, carrots and green onion. Once all the vegetables are cut, put a large pot on medium heat and add 6 tablespoons of extra virgin olive oil. Start by frying the garlic until it starts to brown. After five minutes add the carrots and onions to the pot.
Stir to keep the vegetables from burning. After 10 minutes, add the shredded cabbage and green onions. Deglaze the pan with soy sauce. Immediately after, add 6 cups of water and 6 teaspoons of Better Than Bouillon No Chicken Base. Stir until well combined.
Once cooked, remove the pot off heat and drain the vegetables in a large colander. This will allow the filling to cool and lose any excess moisture. Remember to place a bowl underneath so that you can keep all of the lovely juices for future use as a vegetable stock!
How To Make Glass Noodles
Glass noodles, also known as cellophane noodles, are a type of transparent noodle made from a starch ingredient and water. They cook very quickly and when used in egg rolls, add a nice bite of texture into the dish.
To cook the noodles, fill a pot with water and place on high heat. When the water reaches a rolling boil, drop the cellophane noodles in and cook until they take on a glass-like appearance (around 3 minutes). Immediately remove the noodles from the hot water and place into a bowl.
As the glass noodles cool, they become sticky and harder to work with. Make the noodles immediately before you’re ready to roll them into the wrappers.
How To Roll Egg Rolls
Rolling the egg rolls takes a little practice. The first few may turn out a less than perfect – but that’s okay, they’ll still taste great. Start by positioning the egg roll wrapper in a diamond-shape orientation to your body. To get the neatest roll, place the vegetable filling in the bottom 1/3 of the wrapper. Take a handful of the glass noodles and line it up against the vegetable filling.
Next, tuck the bottom of the wrapper towards the filling until it’s snuggly enveloped. Moisten the edges with a little bit of water to help seal the roll. Next, fold in either side of the wrapper as close to the filling as possible. Press the edges down.
Continue to roll up the rest of the filling away from you and moisten the last edge with more water to get a tight seal. Set aside and continue rolling the egg rolls until no filling remains.
How To Cook Egg Rolls
Once the egg rolls are ready to be cooked, prepare a pot to fry them in. Place the pot on medium heat and fill it with enough vegetable oil to cover the top of an egg roll. When the oil heats up to around 375°F, it is ready for frying in. If you are not using a thermometer, test the water by dropping a little water into the oil – If it sizzles, the oil is ready.
Next, place a few egg rolls into the oil and fry until they are golden. Each egg roll will take around 3 minutes on each side, 6 minutes in total. Cook the egg rolls in small batches, making sure to not overcrowd the pan. Drain any excess oil from the egg rolls on plate lined with paper towels.
Serve the egg rolls with apple cider vinegar for a quick and easy dipping sauce. The acidity is a needed contrast to the fried flavors.
These vegan egg rolls can be made at home whenever the craving hits. It’s healthier than the egg rolls served at restaurants and better for you because it doesn’t have any secret ingredients. For the crunchiest texture, serve the egg rolls immediately after frying – and don’t forget to add a dipping sauce for extra flavor.
Want an Asian inspired lunch? Pair these egg rolls with Blistered Shishito Peppers and Hoisin Glazed Eggplant. If you make this recipe, leave a review below and don’t forget to tag @PlantBased_Provisions on Instagram.
Looking for more easy lunch ideas? Try making the delicious recipes below:
Vegan Egg Rolls
Crispy, crunchy and golden, these egg rolls are stuffed with stir fried vegetables and glass noodles for added texture and big flavor.
- Serve the egg rolls with apple cider vinegar for a quick and easy dipping sauce. The acidity is a needed contrast to the fried flavors.
Ingredients
- 6 Tablespoons Extra Virgin Olive Oil
- 3 Large Carrots
- 6 Large Garlic Cloves
- 1 Onion
- 4 Cups Shredded Cabbage
- 2 Green Onions
- 6 Cups Water + 6 Teaspoons Better Than Bouillon No Chicken Base
- 6 Tablespoon Reduced Sodium Soy Sauce
- 4 oz. Glass Noodles (Cellophane Noodles)
- 1 lb. Freida’s Eggroll Wrappers (24 Count)
- Vegetable Oil For Frying
How To Make The Egg Roll Filling
- Peel and julienne the carrots.
- Peel the garlic and mince.
- Peel the onion and cut into a similar size as the carrots.
- If using a whole cabbage, cut into shreds. If using shredded cabbage, wash 4 cups worth.
- Wash the green onions and slice the whole stalk into thin rings.
- Put a large pot on medium heat and add 6 tablespoons of extra virgin olive oil.
- Start by frying the garlic until it starts to brown. After five minutes add the carrots and onions to the pot. Stir to keep the vegetables from burning.
- After 10 minutes, add the shredded cabbage and green onions.
- Deglaze the pan with the soy sauce.
- Immediately after, add 6 cups of water and 6 teaspoons of Better Than Bouillon No Chicken Base. Stir until well combined.
- Once cooked, remove the pot off heat and drain the vegetables in a large colander. This will allow the filling to cool and lose any excess moisture. Remember to place a bowl underneath so that you can keep all of the lovely juices for future use as a vegetable stock!
How To Make Glass Noodles
- To cook the noodles, fill a pot with water and place on high heat. When the water reaches a rolling boil, drop the cellophane noodles in and cook until they take on a glass-like appearance (around 3 minutes).
- Immediately remove the noodles from the hot water and place into a bowl.
How To Roll Egg Rolls
- Start by positioning the egg roll wrapper in a diamond-shape orientation to your body.
- To get the neatest roll, place the vegetable filling in the bottom 1/3 of the wrapper. Take a handful of the glass noodles and line it up against the vegetable filling.
- Next, tuck the bottom of the wrapper towards the filling until it’s snuggly enveloped. Moisten the edges with a little bit of water to help seal the roll.
- Next, fold in either side of the wrapper as close to the filling as possible. Press the edges down.
- Continue to roll up the rest of the filling away from you and moisten the last edge with more water to get a tight seal. Set aside and continue rolling the egg rolls until no filling remains.
How To Fry Egg Rolls
- Place a pot on medium heat and fill it with enough vegetable oil to cover the top of an egg roll. When the oil heats up to around 375°F, it is ready for frying in. If you are not using a thermometer, test the water by dropping a little water into the oil – If it sizzles, the oil is ready.
- Next, place a few egg rolls into the oil and fry until they are golden. Each egg roll will take around 3 minutes on each side, 6 minutes in total.
- Cook the egg rolls in small batches, making sure to not overcrowd the pan. Drain any excess oil from the egg rolls on plate lined with paper towels.
- Serve the egg rolls immediately for the biggest crunch.
Nutrition
Per Serving (2 Egg Rolls): 200 calories; 8 g fat; 30 g carbohydrates; 5.5 g protein; 1 mg sugar; 815 mg sodiumDid You Make This Recipe?
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