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Vegan Vegetable Egg Rolls

This is a vegan egg roll recipe. It can be made in the air fryer or oven.
Prep Time20 mins
Cook Time10 mins
Course: Appetizer
Cuisine: Chinese
Keyword: air fryer, egg roll, plant based, vegan, vegetarian
Servings: 8 egg rolls

Ingredients

  • 1 10 oz bag shredded super blend/cabbage, carrot mix (or coleslaw mix)
  • 1/3 cup vegetable stock
  • 1/4 cup tamari or liquid aminos
  • 1 tbsp sesame seeds
  • 2 cloves garlic, minced
  • 8 vegan egg roll wrappers
  • 1/4 cup water

Instructions

  • If using oven preheat to 425F.
  • In a saute pan or wok, add vegetable stock, tamari/aminos, garlic, shredded vegetable mix and sesame seeds over medium heat.
  • Stir.
  • Saute for 5-7 minutes until vegetables are tender.
  • Remove from heat and allow to cool.
  • To assemble, place egg roll wrapper on a clean surface with a corner facing you. Put 2 tablespoons of filling in the middle of the wrapper.
  • Fold up bottom to make a triangle, then fold in both sides. Wet the edges with water to get it to stick together, then roll it up.
  • Wet all seams with water so egg rolls will stay together while cooking.
  • Repeat with remaining wrappers.
  • If using the oven, bake for 15-20 minutes at 425F on a parchment-lined baking sheet.
  • If you are using the air fryer, place egg rolls in the air fryer basket. Set the air fryer to 390F and cook for 5 minutes. Flip the egg rolls and cook for 5 more minutes.
  • Serve with soy sauce or teriyaki sauce for dipping!