Name: Crispy Vegan Egg Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 item vegan spring roll wrappers; 25 g cabbage; 25 g carrots; 25 g bean sprouts; 25 g firm tofu; 12.5 g green onions; 0.5 clove garlic; 3.75 ml soy sauce; 3.75 ml hoisin sauce; 1.25 ml sesame oil; 1.25 g ginger; 0.25 tbsp cornstarch; 0.5 tbsp water; 125 ml oil

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Crispy Vegan Egg Rolls

Crispy Vegan Egg Rolls

A delicious and easy vegan take on classic egg rolls.

Source

Ingredients:

3
item
vegan spring roll wrappers
25
g
cabbage
25
g
carrots
25
g
bean sprouts
25
g
firm tofu
12.5
g
green onions
0.5
clove
garlic
3.75
ml
soy sauce
3.75
ml
hoisin sauce
1.25
ml
sesame oil
1.25
g
ginger
0.25
tbsp
cornstarch
0.5
tbsp
water
125
ml
oil

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Instructions:

1. Prepare the filling: In a large bowl, combine shredded cabbage, julienned carrots, bean sprouts, diced tofu, green onions, minced garlic, soy sauce, hoisin sauce, sesame oil, and grated ginger. Mix thoroughly.
2. Assemble the egg rolls: Lay a spring roll wrapper flat. Place a spoonful of the filling in the center.
3. Roll the egg rolls: Fold the sides of the wrapper over the filling, then tightly roll it from the bottom up. Seal the top with a cornstarch-water mixture.
4. Repeat steps 2 and 3 with remaining wrappers and filling.
5. Heat the oil: Heat the oil in a large skillet or deep fryer to 180°C.
6. Fry the egg rolls: Carefully place egg rolls in hot oil, frying until golden brown and crispy (approximately 3-4 minutes per batch).
7. Drain and serve: Remove egg rolls and place them on a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce.

Nutrition	Per Serving 303 g	Per 100g
Energy	1229.3 kcal	406 kcal
Protein	7.5 g	2.5 g
Fibre	3.9 g	1.3 g
Salt	0.8 g	0.3 g
Sugar	3.8 g	1.3 g
Carbohydrates	47.6 g	15.7 g
Fat	116.2 g	38.4 g

Environmental	Per Serving 303 g	Per 100g
CO2	1.7 kg	0.6 kg
Water	3.6 l	1.2 l

3
item
vegan spring roll wrappers
25
g
cabbage
25
g
carrots
25
g
bean sprouts
25
g
firm tofu
12.5
g
green onions
0.5
clove
garlic
3.75
ml
soy sauce
3.75
ml
hoisin sauce
1.25
ml
sesame oil
1.25
g
ginger
0.25
tbsp
cornstarch
0.5
tbsp
water
125
ml
oil

1. Prepare the filling: In a large bowl, combine shredded cabbage, julienned carrots, bean sprouts, diced tofu, green onions, minced garlic, soy sauce, hoisin sauce, sesame oil, and grated ginger. Mix thoroughly.

2. Assemble the egg rolls: Lay a spring roll wrapper flat. Place a spoonful of the filling in the center.

3. Roll the egg rolls: Fold the sides of the wrapper over the filling, then tightly roll it from the bottom up. Seal the top with a cornstarch-water mixture.

4. Repeat steps 2 and 3 with remaining wrappers and filling.

5. Heat the oil: Heat the oil in a large skillet or deep fryer to 180°C.

6. Fry the egg rolls: Carefully place egg rolls in hot oil, frying until golden brown and crispy (approximately 3-4 minutes per batch).

7. Drain and serve: Remove egg rolls and place them on a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce.