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.

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Why You’ll Love These Vegan Egg Rolls

I’m convinced these are the best vegan egg rolls you can make at home! I always thought egg rolls were difficult to make, but this recipe is actually quite easy. If you’re a fan of takeout veggie egg rolls, then you’ll love this recipe. Here are a few more reasons we love it and you will too! 

• Versatile Cooking Methods – Whether you prefer your egg rolls fried, baked, or air-fried, this recipe has got you covered.

• Savory and Crispy – The combination of savory tofu, vegetable filling, and a perfectly crisp, golden exterior makes these veggie egg rolls irresistible.

• Perfect for Dipping – These egg rolls are absolutely to die for when served with sweet chili sauce (or your favorite dipping sauce) on the side.

• Simple to Make – With straightforward instructions and common ingredients, these egg rolls come together in about 30-35 minutes. 

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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.

Vegan Egg Roll Wrappers

Egg roll wrappers are traditionally made with wheat flour and eggs, which give them their characteristic texture and ability to crisp up when fried. However, for vegans, there are egg-free alternatives available now!

Vegan egg roll wrappers, like the ones from Nasoya used in this recipe, are made with wheat flour, water, and salt. They have a similar texture to traditional egg roll wrappers and crisp up beautifully when fried, baked, or air-fried.

Nasoya vegan egg roll wraps can be found in many local grocery stores, usually in the refrigerated section where tofu and other plant-based products are located.

If you’re having trouble finding them in your local grocery store, try checking an Asian market. They often have a wider variety of brands and types of egg roll and spring roll wrappers, many of which are vegan. Just be sure to check the ingredients to confirm they don’t contain egg or other animal products!

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Helpful Equipment

​Here’s what you’ll need to make this recipe:

• ​Large Skillet or a Wok: for making the filling
• Deep Pot: if deep frying
• Air Fryer: if air frying
• Baking Sheet: if baking
• Parchment Paper or Paper Towels

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.

TIP: While the filling cooks, heat up the oil for deep frying or prep your air fryer basket / baking sheet with parchment paper.

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

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.

Helpful Tips

• Spray the egg rolls generously with oil if baking or air frying. You can also brush them with a bit of cooking oil for an extra golden finish.

• For a texture most similar to takeout egg rolls, deep fry them. This provides a light, airy, golden brown, and crispy shell.

• Remember to press your tofu well to remove as much moisture as possible. This will help it crisp up nicely when cooked.

• Let the filling cool slightly and try not to overfill your egg roll wrappers to prevent them from breaking.

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