Vegan Egg Rolls with Tofu (Fried, Air Fried, Baked!)

These vegan egg rolls have a savory tofu and veggie filling, a golden brown exterior and a perfectly crispy texture. They can be fried, baked, or made in the air fryer! They’re absolutely to die for served with sweet chili sauce on the side or a drizzle of chili oil on top.

Ingredients

Here’s what you’ll need to make these vegan egg rolls. Most of the ingredients are easy-to-find staples. 

• Extra Firm Tofu – This serves as the protein-packed base of the filling. Opt for extra firm for the best texture.
• Shredded Green Cabbage – Adds a nice texture to the filling.
• Shredded Carrots – Brings a touch of sweetness and color.
• Shiitake Mushrooms – These mushrooms add a unique flavor and texture.
• Green Onions – Gives the filling lots of fresh flavor.
• Soy Sauce – Adds depth and umami to the filling. Low sodium soy sauce can be used. 
• Sesame Oil – This oil brings a distinctive, nutty flavor.
• Seasonings – This recipe uses a blend of fresh ginger, minced garlic, Chinese 5 spice, black pepper, and a touch of salt to round out all the flavors.
• Vegan Egg Roll Wrappers – I used ones by Nasoya.

Substitutions

This recipe is quite flexible, and you can make substitutions based on your preferences or what you have on hand:

• Tofu – If tofu isn’t your favorite, you can substitute it with an equal amount of shiitake mushrooms, bean sprouts, or even additional veggies.
• Shiitake Mushrooms – If shiitake mushrooms aren’t available, you can use any other type of mushrooms you prefer. Or, you can substitute them with an equal amount of extra firm tofu or bean sprouts.
• Veggies – Feel free to substitute the cabbage and carrots with an equal amount of other veggies you have on hand. I used pre-shredded veggies to make prep even easier. You could also use a pre-made coleslaw mix. Also, feel free to add in rice noodles or glass noodles for a different texture.
• Egg Roll Wrappers – If vegan egg roll wrappers aren’t available, you can use spring roll wrappers instead. Just keep in mind that spring roll wrappers are typically thinner and may cook faster.

Step By Step Instructions

Exact quantities are in the recipe card below!

Make the filling:

STEP 1: Prep the tofu. Drain, press, and crumble it into small pieces. I have an entire post of how to cook tofu if you’d like to learn more!

STEP 2: Heat a skillet or wok over medium-high heat with 1 tbsp of neutral oil. Add the tofu. Cook for 7-8 minutes until lightly browned. Add 1 tbsp of the soy sauce. Toss to coat.

STEP 3: In the same pan, add the cabbage, carrots, mushrooms (if using) and green onion. Lower to medium heat, stir, and cook for 5 minutes to remove the moisture from the vegetables. Add the seasonings (ginger, garlic, sugar, sesame oil, soy sauce, Chinese 5 spice and pepper). Stir until well combined and cook for 2-3 minutes.

Make the Tofu Egg Rolls:

STEP 4: Prepare the egg rolls. Lay an egg roll wrapper on a clean work surface with a corner pointed upward and toward you. It should look like a diamond. Spoon about ¼ cup of the egg roll filling in the center of the wrapper.

STEP 5: Fold the bottom corner of the wrapper up and over the filling. Then, fold the left and right corners in. Roll the egg roll toward the top corner. Brush or spread a bit of water on the corner to help seal the egg roll.

For Deep Frying:

Heat 3-4 inches of vegetable oil or canola oil in a large skillet to about 375 degrees F (190 degrees C).

Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 2-4 minutes. Remove from oil and drain on paper towels or rack. Try to only fry 2-3 egg rolls at time so the oil doesn’t drop in temperature.

For Air Fryer Egg Rolls:

Place the prepared egg rolls on the air fryer basket, leaving 1-2 inches between each one. Spray a generous amount of cooking spray on all sides. Then, brush all sides of the wrappers with vegetable oil for the best golden exterior. 

Air fry at 380F for 7-9 minutes, flipping halfway.

For Baked Vegan Egg Rolls:

Place the prepared egg rolls on the baking sheet. Spray a generous amount of cooking spray on all sides. Then, brush all sides of the wrappers with vegetable oil for the best golden exterior. 

Bake at 375F for 12-14 minutes. After about 10 minutes, flip for a uniform golden exterior.

Serving

Once done cooking, place the tofu egg rolls on a serving plate and sprinkle sesame seeds and green onions over top. They are so crispy when they just finish cooking, so they’re best enjoyed immediately! 

These vegan egg rolls are a yummy side dish that can be paired with a variety of meals. They make a great accompaniment to dishes like Vegan Peanut Noodles, Sesame Tofu, or Orange Tofu.

When it comes to dipping sauces, the options are plentiful. Here are a few suggestions:

• Sweet Chili Sauce
• Soy Sauce with a squeeze of lime
• Peanut Sauce
• Hoisin Sauce
• Ginger Garlic Sauce
• Sweet and Sour Sauce

Mains

Sticky Sesame Ginger Tofu & Bell Pepper Stir Fry

Mains

Vegan Satay Noodles with Peanut Sauce

Storage

Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake or air fry until heated through and crispy.

The leftover egg rolls can be frozen either before or after cooking. 

• If freezing before cooking, place the prepared but uncooked egg rolls on a baking sheet lined with parchment paper. 
• Freeze until solid, then transfer to a freezer-safe bag or container. They can be cooked straight from frozen, just add a few extra minutes to the cooking time.
• If freezing after cooking, let the egg rolls cool completely before placing them in a freezer-safe bag or container. To reheat, bake or air fry until heated through and crispy.

More Vegan Recipes:

• Creamy Miso Noodles
• 50+ Easy Tofu Recipes for Dinner
• Vegan Sesame ‘Beef’ Yaki Udon
• Crispy Marinated Pan-Fried Tempeh
• Vegan Tofu Summer Rolls with Peanut Sauce