Delicious plant-based twist on the classic Chinese egg rolls. Wrapped in a crunchy vegan spring roll wrapper making these rolls perfect for a healthy vegan appetizers or vegan Asian recipes. These easy vegan egg rolls are a crowd-pleaser. You can serve with a tangy vegan dipping sauce for the perfect combination of crispy and savory. It is the best option for a gluten-free making these vegan egg rolls a must-try!
Ingredients:
Vegan egg roll wraps (from whole foods)
1 tsp sesame oil
1 cup of chopped scallions
1 cup of chopped purple onions
1 tbsp minced garlic
liquid aminos (soy sauce alternative)
2 1/2 cups of shredded cabbage
2 1/2 cups of carrots
Method
Heat some sesame oil in a large skillet and add minced ginger, scallion, purple onions, and minced garlic. cook on high heat for 2-3 minutes while stirring often.
Add the cabbage, carrot and liquid aminos. Cook it down for 4-6 minutes or until the veggies are tender!
You can either bake it, fry it, or put it in the air fryer! I decided to fry it to save some time.
In the large skillet, heat the oil and place the rolls FLAP down (this is important because the roll can unravel in the pot and you’ll have a mess!) only a few rolls at a time, turn them occasionally until 2-3 minutes. when golden, place on paper towels to drain the remaining oil!
