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Vegan egg rolls are easy to make at home.  These crispy baked veggie spring rolls are oil free and healthy.  You can also use rice paper wrappers so that they are gluten free.  This fresh recipe uses simple ingredients like cabbage, carrots, green onions, and low sodium soy sauce.  Learn how easy this is to make for lunch or dinner. #vegan #veganeggrolls #veganspringrolls #asian #healthyveganrecipes #oilfree #glutenfree #plantbased #wfpb #forksoverknives

I love Panda Express, especially their vegetable spring rolls, but since moving toward a whole food plant based diet, this means these greasy, fried, egg wrapper rolls are not exactly compliant…. I had been wanting to try to make my own vegan, baked no-oil version but thought it might be really difficult. As usual, I was happily proven wrong! These Crispy Baked Veggie Spring Rolls are actually REALLY fast & easy to make! YAY!

What brand & where to find vegan or whole food plant based wrappers

The hardest part of making homemade vegetable spring rolls is finding a vegan or plant based wrapper. This was not an easy task, but here are some options I have researched. Once you find the right wrapper for you, you are in business!

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Nasoya Vegan Egg Roll Wrappers

I found these at ALBERTSON’S!!! Yes, it says “Egg” in the name, but make sure they also say vegan on the front, because it does not actually contain egg. They have another one that is NOT vegan so read carefully. Albertson’s was the ONLY store in my town that had a flour based vegan egg roll wrapper and it does not have oil. The downside is it’s refined flour, but I was happy that they were vegan and no-oil so this was the brand I used.

Star Anise Foods Brown Rice Vietnamese Spring Roll Wrappers

These are vegan, no-oil, AND whole food plant based. These are also great if you need a gluten-free option. However, rice paper is a lot thinner than flour so be warned that they may not hold together as well. If you use rice paper it will be VERY IMPORTANT that you place them on a wire rack instead of directly on a baking sheet when cooking. Otherwise they stick to the bottom and tear when you try to flip them. I learned the hard way, however I was using regular rice paper instead of brown rice so maybe these would be sturdier.

Twin Dragon Egg Roll Wrappers

These are also vegan & flour based, but I couldn’t find them in stock anywhere or online. These are what I was looking for when I went to Albertson’s but found the Nasoya Vegan Egg Roll Wrappers instead. This brand is supposed to be available at these stores: Albertsons, Shaw’s, Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper and Gelson’s.

Blue Dragon Spring Roll Wrappers

This brand is easier to find at most stores like Walmart, but it is white rice and very thin. Make sure you use a wire rack to bake them on instead of directly on the baking sheet if you go this route. These are circle shape instead of square like I used, but still work fine. This is another good gluten-free option.

Make your own wrappers

You can also make your own wrappers and use whole wheat flour to create a more whole food plant based version! Here’s an easy recipe.

How to make crispy baked veggie spring rolls

Now that you have your wrapper selected, making your vegan spring rolls is SO easy!

All you need is some minced garlic, grated fresh ginger, shredded cabbage, shredded carrots, and chopped green onions for the filling. I used my food processor to shred my own green cabbage and carrots, but you could also buy them already shredded in packages at the store if you want.

I do recommend going with fresh ginger instead of powder – I tried it both ways and the fresh ginger is really better taste. Fresh ginger is easy to find – I bought a really small piece of ginger root in the produce section, peeled the outside layer with a potato peeler, and then used a small cheese grater to grate the ginger.

To make these even lower sodium, only use 1 tablespoon of low sodium soy sauce instead of 2.

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How to wrap & fill the wrappers

Make sure you use a clean surface – I used a large clean and dry cutting board.

If using square wrappers, turn it so it makes a diamond with a corner pointing toward you. If using circle wrappers, this still works the same way, however RICE wrappers have to be submerged in warm water for about 10-15 seconds to soften before filling. Fill with 3 tablespoons of filling a little below the center:

how to fill veggie spring rolls

Then fold up the bottom corner to cover the filling:

how to fold egg rolls

Then fold over each side to create an envelope:

crispy baked vegan veggie spring rolls

Lastly, roll up toward the end and then dab a little water on the end to seal shut.

homemade veggie spring roll recipe

Place on a baking sheet with either parchment paper or a silicone baking mat. IMPORTANT – if using RICE wrappers, place on a WIRE RACK, so they don’t tear when flipping. You also have to submerge rice paper in warm water to soften them before wrapping. Make sure to read the directions.

baking veggie spring rolls

Vegan Baked “Egg” Roll Ingredients:

Directions:

  1. Preheat oven to 425º F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Broth or water saute the garlic & ginger in a hot wok or saute pan for 2 minutes over medium high heat. Add the cabbage, carrots, green onions, soy sauce, rice vinegar, and black pepper. Mix well and saute for 4-5 minutes or until softened. Remove from heat.
  3. Lay a wrapper onto a clean surface, like a cutting board, with a corner facing you. Spoon 3 tablespoons of veggie mixture just below the center. Fold up the bottom corner to cover the mixture. Fold over each side so it creates an envelope. Then roll up toward the remaining corner. Use a little water to seal shut. Place on baking sheet and repeat for each wrapper.
  4. Bake for 10 minutes, flip, then bake for 10 more minutes until lightly browned. Serve with low sodium soy sauce for dipping. IMPORTANT: If you are using rice paper wrappers, then you will want to use a wire rack so they don’t stick and tear when you try to flip or remove them.
crispy baked veggie spring rolls

More plant-based recipes you might like:

If you try this recipe please rate it and comment below!

Vegan egg rolls are easy to make at home.  These crispy baked veggie spring rolls are oil free and healthy.  You can also use rice paper wrappers so that they are gluten free.  This fresh recipe uses simple ingredients like cabbage, carrots, green onions, and low sodium soy sauce.  Learn how easy this is to make for lunch or dinner. #vegan #veganeggrolls #veganspringrolls #asian #healthyveganrecipes #oilfree #glutenfree #plantbased #wfpb #forksoverknives

Crispy Baked Veggie Spring Rolls

I love the veggie spring rolls from Panda Express, but they are loaded with oil and contain egg. These Baked Veggie Spring Rolls are oil-free and vegan!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Asian, Chinese
Keyword: baked veggie rolls, vegan egg rolls, vegan spring rolls
Servings: 16 approximate
Calories: 73kcal
Author: Kim Murphy

Ingredients

  • 1 tablespoon minced garlic
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons soy sauce, low sodium
  • 1 tablespoon rice vinegar
  • 4 cups green cabbage, shredded
  • 2 medium carrots, peeled & shredded
  • 1 cup green onions, chopped
  • 1/8 teaspoon black pepper
  • 16 vegan egg roll wrappers

Instructions

  • Preheat oven to 425º F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Broth or water saute the garlic & ginger in a hot wok or saute pan for 2 minutes over medium high heat. Add the cabbage, carrots, green onions, soy sauce, rice vinegar, and black pepper. Mix well and saute for 4-5 minutes or until softened. Remove from heat.
  • Lay a wrapper onto a clean surface, like a cutting board, with a corner facing you. Spoon 3 tablespoons of veggie mixture just below the center. Fold up the bottom corner to cover the mixture. Fold over each side so it creates an envelope. Then roll up toward the remaining corner. Use a little water to seal shut. Place on baking sheet and repeat for each wrapper.
  • Bake for 10 minutes, flip, then bake for 10 more minutes until lightly browned. Serve with low sodium soy sauce for dipping.
    IMPORTANT: If you are using rice paper wrappers, then you will want to use a wire rack so they don't stick and tear when you try to flip or remove them.

Notes

Finding a vegan egg roll wrapper is the hardest part.  Here are some options:
Flour vegan egg rolls brands – Nasoya Vegan Egg Roll Wrappers & Twin Dragon Egg Roll Wrappers
Rice based spring roll wrappers – Blue Dragon Spring Roll Wrappers & Star Anise Foods Brown Rice Vietnamese Spring Roll Wrappers (if using a rice wrapper make sure to use a wire rack when baking so they don’t tear when flipping.)
Or make your own – https://www.thespruceeats.com/spring-roll-wrappers-694519
 

Nutrition

Serving: 1roll | Calories: 73kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 151mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1358IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg

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