Vegetarian Egg Rolls Recipe

Prep vegetables

Finely shred the cabbage, julienne or grate the carrot, thinly slice the green onions, and finely chop mushrooms. If using tofu, press briefly and crumble.

Cook aromatics

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger and sauté 30 seconds until fragrant.

Cook vegetables and tofu

Add mushrooms to the skillet and cook 2–3 minutes until they release moisture. Add shredded cabbage and carrot and stir-fry 3–4 minutes until cabbage wilts but still has a bit of bite. If using crumbled tofu, add it now and stir to combine.

Season filling

Stir in 1.5 tablespoons soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook 1 more minute to let flavors meld. Taste and adjust seasoning. Remove from heat and let mixture cool to room temperature (about 10–15 minutes). Stir in sliced green onions.

If the filling seems very wet, transfer to a colander and press lightly or spread on a tray to cool and release excess moisture — this prevents soggy wrappers.

Make sealing paste

Mix 1 teaspoon cornstarch with 1 teaspoon water in a small bowl to form a slurry; this will act as the glue for seams.

Assemble egg rolls

Place one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 1/3 cup of filling slightly below center (adjust so the wrapper can fold). Fold the bottom corner up over the filling, tuck in the two side corners toward the center, then roll tightly toward the top corner. Brush the top corner edge with the cornstarch slurry and finish rolling to seal. Repeat with remaining wrappers and filling to make 3 egg rolls.

Place assembled rolls seam-side down on a tray and refrigerate for 10 minutes to firm up (helps prevent unrolling in oil).

Heat oil for frying

Pour oil into a heavy skillet or saucepan to a depth of about 1 to 1.5 inches (or use a deep fryer). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in about 30 seconds.

Fry egg rolls

Carefully add the egg rolls seam-side down and fry in batches (do not overcrowd). Fry 2.5–3.5 minutes per side, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Let cool 1–2 minutes before serving.

Alternative: Bake

Preheat oven to 425°F (220°C). Place assembled egg rolls seam-side down on a parchment-lined baking sheet. Lightly brush or spray with oil. Bake 12–15 minutes, turning once, until golden and crisp. Baking yields a less oily but slightly less blistered exterior.

Whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon honey or sugar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili flakes or sriracha, and 1 teaspoon water. Taste and adjust sweetness, salt, or heat. Serve in a small bowl alongside the egg rolls.