Check out this recipe on how to make mouthwatering egg rolls using all plant-based ingredients that are every bit as flavorful and droolworthy as the meaty variety.
I must admit, I’m really picky about egg rolls. But if you’d grown up in a traditional Vietnamese family and your mom happened to be the queen of homemade egg rolls, you would be too. Of course, I wasn’t able to appreciate having authentic egg rolls as a staple in my diet until much later in life.
Back then, there were many a lunch period when I would long for the PB & J sandwiches my friends pulled from their lunch boxes, only to resign myself to the leftover egg rolls my mom packed instead. And many a holiday potluck when I wished she would show up to school with a tray of frosted cupcakes, like the other moms, instead of more…you guessed it…egg rolls.
Vegan Egg Roll Recipe
- Large Stockpot
- Steamer Tray
- Wire Colander
- Mixing bowl
- Small bowl
- Wire Rack
Mushroom Filling Ingredients
- 1 tbsp Sesame Oil
- 1/2 cup Diced Onion
- 4 ounces Cremini Mushroom or White Mushroom chopped small
- 1 clove Small Garlic minced
- 1/8 teaspoon Ground Black Pepper
- 1 1/2 teaspoons Vegan Oyster Sauce available at most Asian grocery stores
- 2 teaspoons Soy Sauce
- 2 tbsp Mirin Sweet Sake for cooking
Mung Bean Filling Ingredients
- 1 cup Mung Beans soaked overnight in a solution of 2 ½ cups water and ½ tablespoon salt, then drained
- 1/8 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
Dipping Condiment Ingredients
- 1 cup Water
- 3 tbsp Soy Sauce
- 1 tbsp Lime Juice
- 1 pc Small Garlic minced
- 1 1/4 teaspoons Brown Sugar
- 1/4 teaspoon White Vinegar
- 1/2 teaspoon Sambal Oelek Ground Chili Paste available at most Asian grocery stores
Assembling And Cooking The Egg Rolls Ingredients
- Vegan Egg Roll Wrappers thawed to room temperature (Available at most Asian grocery stores, usually frozen. Thaw at room temperature about an hour)
- Canola oil
Mushroom Filling Instructions
- Add the sesame oil to a non-stick skillet.
- Place over medium-low heat until oil shimmers.
- Add onion.
- Cook while stirring frequently until onion just starts to become translucent, about 2 min.
- Add mushrooms, garlic, and pepper.
- Cook while stirring frequently for an additional 2 min.
- Add oyster sauce, soy sauce, and mirin.
- Cook while stirring frequently until most of the liquid evaporates, about 2 min.
- Remove from heat. Let cool to room temperature and set aside.
Mung Bean Filling Instructions
- Fill a large stockpot with water up to an inch high.
- Place a steamer tray inside.
- Transfer mung bean to a fine-mesh wire colander or to a steamer basket lined with cheesecloth.
- Place the colander or steamer basket containing the mung bean on top of the steamer tray inside the stockpot.
- Place stockpot over high heat until the water comes to a boil.
- Place lid over the stockpot.
- Reduce heat to low. Steam on low heat until beans are easily mashed with a fork, about 35 minutes.
- Remove from heat.
- Remove colander or steamer basket from stockpot. Transfer beans to a mixing bowl.
- Add salt and pepper.
- Using a fork, stir to mix and mash the beans.
- Let beans cool to room temperature. Set aside.
- Freeze any extra.
- Dipping Condiment Instructions
- Add all ingredients to a small mixing bowl. Stir to combine.
- Store unused portion in a closed container in the refrigerator.
Assembling And Cooking The Egg Rolls Instructions
- Peel off one egg roll wrapper and place on a flat surface so that the corners are oriented north, south, east, and west.
- Imagining an east-west line running across the center of the wrapper, place 1 heaping tablespoon of mung bean filling just below this centerline, in the middle of east and west.
- Spread the filling out to about 4 inches across.
- Place 1 tablespoon of mushroom mixture on top of the beans.
- Spread the mushroom mixture evenly across the beans.
- Fold the east corner 2/3 of the way toward the west corner.
- Fold the west corner 2/3 of the way toward the east corner.
- Take the south corner and fold it up ½ of the way toward the north corner. The crease of this fold should run right along the edge of the line of filling.
- Roll the portion with the filling up toward the north corner.
- Roll until you get a tube-shaped egg roll.
- Set aside.
- Repeat steps 1 – 6.
- Add enough oil to a heavy-bottomed skillet so that oil depth is about ½ inch deep.
- A cast-iron Dutch oven works well, too. Place over medium-high heat until oil shimmers.
- Working carefully, transfer egg rolls to the oil, making sure to place them flap-side down to keep the rolls from opening up.
- Add as many egg rolls as the skillet can hold without crowding. You want some wiggle room to be able to get in there and turn them over.
- Let egg rolls cook until the bottom side is deep golden brown, about one minute.
- Using tongs, rotate them to allow the top sides to cook until deep golden brown, about one minute.
- Once all sides of egg rolls are golden brown, remove from skillet and place on a wire rack lined with paper towels. Let cool for about 10 minutes.
- Enjoy either plain or with a spread of lettuce greens and herbs.
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