Vegan Egg Rolls

Last Updated on March 2, 2022

These Vegan Egg Rolls are so simple to make and make for a healthy plant based dinner or appetizer.

I believe it’s pretty safe to say everyone has tried an egg roll sometime in their life, they are a staple on the American Chinese restaurant menu.

But if you haven’t, these appetizers are made with shredded cabbage, some kind of meat, usually pork, and can include other vegetables, and it’s all rolled up inside a wheat flour wrap and deep fried.

But for my family, I wanted a healthier option.

So I only use vegetables and a special ingredient, Peanut Butter. Yes, Peanut Butter!

Peanut butter blends in perfectly with the cabbage and gives the egg rolls a slight nutty yet earthy taste.

Also I decided not to deep fry my egg rolls, I baked them instead.

This cut the fat down and now you will be able to taste all the flavors packed into these little rolls.

If you are eating gluten free, just eliminate the egg roll wrap and serve the filling over a bed of rice, a vegan egg roll bowl.

Serve these Vegan Egg Rolls with your favorite dipping sauces, like a good soy sauce, duck sauce, plum sauce, teriyaki sauce, spicy or honey mustard.

What ingredients are needed for these egg rolls

• Egg Roll Wraps – Look for a egg free egg roll wrap. But if eating gluten free, the wraps are not needed.
• Cabbage – Cabbage is packed with nutrients. There are a few different colors, such as green, purple, and white. I use what ever is on sale and available for this recipe.
• Carrots – Carrot give the egg rolls more texture and color.
• Peanut Butter – Adding this to the egg rolls give the rolls a nutty and earthy flavor.
• Soy Sauce – The salty seasoning that give the egg rolls that unmistakable flavor.
• Minced Garlic and Onion – These two will become a subtle presence that infuses the dish.
• Vegetable Broth – Adding the flavor of vegetables without adding more vegetables.
• Salt and Pepper
• Oil – I used olive oil, but any oil will do. This is for brushing onto the egg rolls before baking to prevent the rolls from drying out and splitting.

Instructions to make these Vegan Egg Rolls

Preheat the oven to 350°F.

Clean and chop up the cabbage and the carrots.

In a large stock pot add cabbage, carrots and the remaining ingredients.

Cook at a medium high heat for about 10 to 15 min. or until carrots are tender and then remove from heat.

If wanting a gluten free meal, eliminate the egg roll wrap and serve on a bed of rice topped with your favorite sauce.

How to assemble the Vegan Egg Rolls

Prepare a baking sheet with parchment paper and place it near the large pot along with a small bowl of water to seal the rolls once filled.

Open the package of egg rolls and set along side the large pot for quick assembly.

Place a large spoonful of the cooked cabbage onto the egg roll wrap, roll and seal the wrapper edge with water.

After you have filled the sheet with the egg rolls brush olive oil on each roll and place in oven.

Bake for 10 minutes and then rotate baking sheet and bake for another 10 minutes or until it is golden brown.

Once the egg rolls are a golden brown, remove the baking sheet from the oven.

Serve warm with a side of rice and sushi ginger, top with chow mein noodles, and a sauce of your choice.

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