Vegan Egg Rolls (Tofu Cabbage Crunch Rolls)

These are admittedly time consuming to make, but SO worth the effort! They can also be made and frozen ahead of time!

These are a fun way to get your family to eat some tofu and veggies! Who doesn’t love a crispy egg roll dipped in delicious sauce! This recipe has endless possibilities for adaptation with any veggies and plant protein, so have fun and make your own version too! The fillings can be made a day or two ahead of time and then assembled when you’re ready to cook them, OR you can make them and freeze them and have them as quick meals when you’re crunched for time!

Tofu marinade

Let the marinated tofu cook over medium heat until well browned.

(do this the night before you want to make your rolls!)
1 package extra firm vacuumed packed tofu

1/4 cup water
5 tbl liquid aminos
1tbl maple syrup
2 tbl Siracha or hot sauce of your choice
4 tbl Apple cider vinegar
4 tbl sesame oil
2 tbl toasted sesame seeds

Drain and slice tofu into thin strips. Mix the marinade ingredients in a glass container with flat bottom and set the drained tofu into it, coating it well. Cover and mix every few hours or if you’re using a sealed Tupperware, simply turn it upside down so the liquid coats the top of the mixture.
Marinate overnight.

In a large skillet over medium heat, cook the tofu and marinade tossing regularly until the liquid has been absorbed and tofu begins to brown. Set this aside don’t’ wash it, and use the frying pan for your veggies.

Veggie & Noodle Filling
1 small onion julienned
4 carrots julienned
2 cups purple cabbage julienned
Mince 3 cloves garlic
1 tbl ginger

2Tbl siracha or hot sauce of your choice

3 Tbl liquid Aminos

2 Tbl water

¼ tsp garlic salt

1 package vermicelli rice noodles

1 package vegan egg roll wrappers (I used Naysoya, there are about 20-25 wrappers in a package)

In a medium pot, boil water for rice noodles. Once the water is boiling turn off the heat and toss in your rice noodles and stir letting sit for 4-5min or until noodles are just tender. Remove from heat and run under cold water to stop further cooking. Set the noodles aside.

In a large skillet over medium heat add the onions and mix until they begin to become translucent, add garlic and ginger and carrots and mix well. Add 3-4 tbl water to aid carrots in cooking and cook 5 more min. Add cabbage, siracha, aminos, water and garlic salt and mix thoroughly. Cook another 5 min. Remove from heat and mix in your rice noodles.

Now you’re ready to assemble your rolls! On a clean dry cutting board lay an egg roll wrapper and add approx. ¼ cup of veggie filling and 3-4 strips of tofu diagonally across the square wrapper. Mound it up so you’ve got at least 1.5” of wrapper left around the edges. Wet the edges of the wrapper with a finger dipped in water and then fold the bottom corner up over the heaping mixture, fold each side in (think of how an envelope is assembled) and then roll it up until that last corner is neatly wrapped around. See the video for a quick demo! Set the rolls aside on a non-stick surface.

Air fryer instructions: If your air fryer came with an elevated baking rack, use that so your rolls can have air circulating all around. I gave mine a quick spray with veggie oil and baked them at 360 for 8min, turned them over and baked another 6min or so until they were golden brown and crunchy all over. Remove and let cool, these are LETHAL when they are too hot!

Oven instructions: The Egg roll wrapper package had oven instructions but I used my air fryer! Preheat your oven to 375 and bake the rolls on a non stick baking sheet approx. 10min and then flip them over and bake an additional 10 min or until they are golden brown

Frying instructions: You can certainly deep-fry these bad boys in approx. ½” of veggie oil turning until they are golden brown on all sides.

Dipping Sauces:

(these recipes are for approx. 10 rolls, double if cooking the whole batch)

Peanut Dipping Sauce

4 Tbl unsweetened natural peanut butter

4 Tbl water

1 tsp grated ginger

1 Tbl liquid aminos

3 Tbl rice vinegar

1 tsp siracha or hot sauce of your choice

Whisk in small bowl or shake in a mason jar until well combined, if it’s too thick simply add a bit of water, if its too thin, add a bit more peanut butter.

Spicy Chili Dipping Sauce

2 Tbl Red Chili Paste (I find this in the Asian food section at my grocery store)

1 tsp maple syrup

3 Tbl water

Whisk or shake in a mason jar.