Jerk Vegan Eggroll (2pcs) Recipe

Prepare vegetables and tofu

Thinly shred the green and red cabbage, julienne or shred the carrot, thinly slice the red bell pepper and yellow onion. Crumble the pressed tofu into small pieces and slice the scallions. Chop the cilantro and set all components in a bowl.

Make jerk marinade

In a small bowl, whisk together olive oil, soy sauce, lime juice, brown sugar, minced garlic, minced ginger, minced scotch bonnet (use less or omit if sensitive to heat), ground allspice, thyme, smoked paprika, black pepper, and salt until combined.

Combine filling with seasoning

Toss the shredded cabbages, carrot, bell pepper, onion, crumbled tofu, scallions, and cilantro with the jerk marinade until evenly coated. Let the mixture rest for 5–10 minutes to absorb flavors. If the mixture seems watery, drain excess liquid by pressing gently with a spoon or using a fine sieve.

Cook briefly (optional but recommended)

Heat a nonstick skillet over medium-high heat and add 1 teaspoon oil. Add the marinated vegetable-tofu mix and stir-fry for 2–3 minutes just until slightly softened and most liquid evaporates. This step concentrates flavor and prevents soggy egg rolls. Remove from heat and let cool for 5 minutes before filling wrappers.

Prepare cornstarch slurry

Mix 1 teaspoon cornstarch with 1 teaspoon water to form a paste. This will be used to seal wrappers.

Assemble two egg rolls

Place a vegan egg roll wrapper on a clean surface in a diamond orientation (point facing you). Spoon about 3–4 tablespoons (adjust so wrappers are not overstuffed) of the cooled jerk filling onto the lower third of the wrapper in a horizontal line. Fold the bottom corner over the filling, tuck in the sides snugly, then roll up toward the top corner. Brush the top corner with a little cornstarch slurry and finish rolling to seal. Repeat to make the second egg roll. Wipe excess filling from edges for a clean seal.

Heat oil

Pour about 1/2 cup neutral oil into a small skillet or shallow frying pan to reach about 1/3 inch depth. Heat over medium-high heat until shimmering and a small piece of wrapper sizzles immediately (around 350°F / 175°C if using a thermometer).

Fry egg rolls

Carefully place one or two egg rolls in the hot oil without overcrowding. Fry, turning occasionally, until all sides are golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes). Adjust heat to maintain even browning without burning.

Drain

Using tongs, transfer the fried egg rolls to a paper towel–lined plate to drain excess oil. Let sit 1–2 minutes to finish crisping.

Make sauce

Whisk together vegan mayonnaise (or cashew cream), soy sauce, lime juice, maple syrup, and optional scotch bonnet or hot sauce until smooth. Taste and adjust seasoning — add a pinch more maple for sweetness, lime for brightness, or soy for saltiness. Garnish with finely sliced green onion.

Cut each egg roll on the diagonal if desired and serve immediately while hot and crisp with the dipping sauce on the side.