Vegan Tofu Egg Rolls

Tofu egg rolls on a chopping board served with ketchup and soy sauce.

5 from 1 vote

These ultra-crispy homemade egg rolls are filled with a savory tofu filling. Baked instead of fried, this version is healthier and lighter than takeout. They are also surprisingly simple and easy to make!

Prep Time20

Cook Time25

Total Time45

Course: Appetizer, Side Dish, Snack

Cuisine: American, Chinese

Diet: Vegan, Vegetarian

Servings: rolls

Calories: 85kcal

Author: Meesha

Ingredients

1 14 oz block extra firm tofu drained and pressed
3 cloves garlic minced
1 teaspoon minced ginger
2 cups shredded cabbage
1 medium carrot shredded
2-3 tablespoon soy sauce or tamari/shoyu
¼ cup chopped green onion
1 teaspoon sesame oil
12 spring roll wrappers *

US Customary - Metric

Instructions

Using your hand or a fork, crumble tofu up tofu into tiny pieces. Set aside.
1 14 oz block extra firm tofu
Heat a tablespoon or so of neutral-tasting oil in a pan. Add in garlic and ginger, and fry for a minute, or until fragrant.
3 cloves garlic, 1 teaspoon minced ginger
Next, add cabbage and carrot. Cook for 4-5 minutes, or until veggies have softened.
2 cups shredded cabbage , 1 medium carrot
Stir in tofu next along with the soy sauce. Fry until tofu is hot, about a minute. Remove pan from heat and stir in sesame oil along with green onion. Give it a taste and add some salt, if needed.
2-3 tablespoon soy sauce, ¼ cup chopped green onion , 1 teaspoon sesame oil
Transfer filling to a large plate or baking sheet and spread it out. Let it cool down completely.
If you have decided on baking them, preheat oven to 200C/400F before rolling egg rolls.

Wrapping

I recommend checking out the process shots in the post above to get a better idea on how to roll them.
Place spring roll wrappers on a flat surface, like a chopping board, with one of its edges facing you.
12 spring roll wrappers
Depending on the size of your wrappers, spoon in 3-4 tablespoons of filling onto the wrapper, about 2-3 inches from the edge closest to you.
Fold the edge facing you to the center, then fold in the edges. Roll it up tightly, about ¾ of the way. Wet the remaining wrapper using your fingers, then continue rolling it up to seal it securely. Repeat until all filling is used up.
Using a pastry brush, brush some oil onto them. You can proceed on with cooking them.

Cooking

Oven - Place them in a lined baking sheet and bake for 15 minutes in an oven preheated to 200C/400F. Turn them over and bake for another10-15 minutes, or until they are lightly browned.
Air fryer – Cook for 10-12 minutes at 200C/400F, or until they are brown and crispy.
Frying – Heat up 2-3 inches of oil in a deep pan. Once oil is heated (about 177C/350F), place rolls in by batches and fry for 3-6 minutes, or until they are golden brown.

Notes

*Wrappers - I recommend using spring roll wrappers to make this recipe. They are usually sold frozen, and you can find them in most groceries and Asian markets. To make this recipe gluten-free, you can try using rice papers. I personally have yet to try this.

Helpful tips

If you are using frozen wrappers, let them thaw overnight in the fridge, or on the countertop for 30 minutes before using.
Cover unused wrappers with a damp tea towel during the wrapping process. This avoids wrappers from drying out and turning brittle.
If you can't seal your egg rolls with just water, use a cornstarch slurry instead by mixing 1 tablespoon cornstarch with 1 tablespoon water.

Storing - You can refrigerate tofu egg rolls either cooked or uncooked. Place them in an airtight container before storing them, and they will last for 2-3 days in the fridge.

For cooked vegan egg rolls, transfer them to a sealed container or zip-top bag before freezing.

As for uncooked ones, you will need to first place them in one layer on a lined baking sheet, then pop them into the freezer for an hour or so, or until they are frozen. Now, you can transfer them to a container or zip-top bag of choice before freezing.

For both cooked and uncooked rolls, they will last in the freezer for 3 months.

Reheating - You can reheat vegan egg rolls straight from the freezer without thawing.

For cooked ones, you can heat them up in the oven preheated to 200C/400F for 10-15 minutes, or in the air-fryer for 6-8 minutes, until they are thoroughly warmed. As for uncooked rolls, cook them according to recipe instructions, but increase cooking time by 5 minutes or so.

Nutrition