The best vegan egg rolls recipe
This Easy Air-fried Vegan egg rolls recipe will blow your mind. These egg rolls are so crispy you won't believe they are air-fried. They are vegan and much better for you than the oily egg rolls we are used to. The quick and easy filling is made from seasoned, crumbled tofu and veggies. This one is so simple because you use a pre-cut bagged coleslaw mix for the veggies to minimize prep time. We also use a prepared egg roll wrapper. Nasoya makes a wonderful vegan egg roll wrapper that is available in many stores. These wrappers make egg rolls really quick and easy!
What is an egg roll?
Egg rolls are Chinese-American appetizers. They are like tiny little fried burritos! Usually the typical egg roll fillings are cabbage, bean sprouts and even pork. It is strange that they are called egg rolls since they do not usually contain any eggs. Sometimes there is egg in the flour wrappers and sometimes they are dipped in egg before being fried. One thing is for sure, egg rolls are usually deep fried in oil which makes them super golden and crispy and gives the wrapper a bubbly texture.
Why should I use an air fryer?
As you know, I like to avoiding consuming copious amounts of oil. That is why I love my air-fryer. With my air-fryer, I can simply spray the foods with oil before air-frying and they come out crispy and golden brown. It really is amazing how foods come out with the texture and flavor of crave-able fried foods without the oiliness that comes from deep-frying. You can buy the same model I use for 15% off through this link. This is an affiliate link for which I receive commission, thanks for supporting my work!
Ingredients for Easy Air-Fried Vegan Eggrolls
These egg rolls have very simple ingredients.
- vegan eggroll wrappers
- extra firm tofu
- pre-cut coleslaw mix
- garlic
- ginger
- dark soy sauce
- light sodium soy sauce
- toasted sesame oil
- oil of choice for spraying
How to Make Easy Air-Fried Vegan Eggrolls
Making these vegan egg rolls is so easy! It's as simple as making the quick filling, wrapping the little egg roll packages and air-frying them until crispy!
- In a large and deep skillet, heat the sesame oil over medium heat and then add the crumbled tofu. Set the timer for 5 minutes and do not move the tofu until it sounds.
- Stir the tofu and then make space in the center of the pan to add the garlic and ginger. Cook without stirring for 2-3 minutes then mix into the tofu mixture.
- Add the dark soy sauce and cook for 2-3 minutes stirring to distribute throughout the tofu mixture. It will resemble ground pork.
- Add the shredded coleslaw veggies and the light soy sauce. Cook for 5 minutes, stirring often. Then turn off the heat and let the mix cool.
- Set up a station to make the eggrolls with the wrappers and a small bowl of water to dip your fingers in to seal the little eggroll packages.
- One at a time, take a wrapper and put about 3 tbsp of the filling in the middle and spread it horizontally in a line. Fold the sides up around the mixture slightly and then roll the side closest to you around the mixture. It is very similar to rolling a burrito. Use your finger to wet the edge to make a seal once you have made your little package. Do this with all 12.
- Once finished, spray the air fryer basket with oil and place the eggrolls inside. Depending on the size of your air-fryer, this may take two rounds of cooking. Do not let the eggrolls touch one another.
- Spray the tops with oil and then air fry at 400 degrees for 5 minutes. Carefully flip them with tongs and air-fry for an additional 5 minutes.
- Serve with dipping sauce of choice. I like Thai sweet chili sauce, hoisin or soy sauce.
Other delicious Air-Fryer Recipes
- Vegan Crabcakes
- Easy Air-fried Patatas Bravas
- Chickpea Pakora Fritters
- Air-Fried Broccoli and Cheese Balls
Easy Air-Fried Vegan Eggrolls
Equipment
Ingredients
- 12 vegan eggroll wrappers
- 1 block extra firm tofu drained, pressed and cubed
- 4 cups pre-cut coleslaw mix (green cabbage, carrots and purple cabbage)
- 2 cloves garlic minced
- 1 tbsp dark soy sauce
- 2 tbsp light sodium soy sauce
- 1 tbsp toasted sesame oil
- oil of choice for spraying
- 2 tsp ginger minced
Instructions
- In a large and deep skillet, heat the sesame oil over medium heat and then add the crumbled tofu. Set the timer for 5 minutes and do not move the tofu until it sounds.
- Stir the tofu and then make space in the center of the pan to add the garlic and ginger. Cook without stirring for 2-3 minutes then mix into the tofu mixture.
- Add the dark soy sauce and cook for 2-3 minutes stirring to distribute throughout the tofu mixture. It will resemble ground pork.
- Add the shredded coleslaw veggies and the light soy sauce. Cook for 5 minutes, stirring often. Then turn off the heat and let the mix cool.
- Set up a station to make the eggrolls with the wrappers and a small bowl of water to dip your fingers in to seal the little eggroll packages.
- One at a time, take a wrapper and put about 3 tbsp of the filling in the middle and spread it horizontally in a line. Fold the sides up around the mixture slightly and then roll the side closest to you around the mixture. It is very similar to rolling a burrito. Use your finger to wet the edge to make a seal once you have made your little package. Do this with all 12.
- Once finished, spray the air fryer basket with oil and place the eggrolls inside. Depending on the size of your air-fryer, this may take two rounds of cooking. Do not let the eggrolls touch one another.
- Spray the tops with oil and then air fry at 400 degrees for 5 minutes. Carefully flip them with tongs and air-fry for an additional 5 minutes.
- Serve with dipping sauce of choice. I like Thai sweet chili sauce, hoisin or soy sauce.
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