Vegan egg rolls

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 125.2
  • Total Fat: 2.3 g
  • Cholesterol: 2.9 mg
  • Sodium: 227.7 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 5.5 g

View full nutritional breakdown of Vegan egg rolls calories by ingredient
Report Inappropriate Recipe

Submitted by: HAGGIS58


Make ahead and freeze Make ahead and freeze
Number of Servings: 24


    1 block firm tofu, drained well and crumbled
    1 bunch bean thread noodles, soaked and chopped
    1/2 c. grated carrots
    1/2 c. diced mushrooms
    1/2 c. bean sprouts
    1/4 c. diced water chestnuts
    Crushed red pepper to taste
    Ground ginger root to taste
    Onion powder
    1 t. tamari

    1 pkg. egg roll (or won ton) wrappers
    1 c. canola oil (approx. 2 T. will be absorbed)


Mix all ingredients well. (Optional: You can sauté the veggies first for added flavor.) Place by generous spoonfuls onto wrappers, wet edges with water, roll tightly and seal. (A sushi mat helps!) For optimal results, freeze in single layer for at least an hour. Heat oil until a drop of water spatters. Fry a few egg rolls at a time (this takes only a minute on each side) and drain well on absorbent paper.

This is a rather labor-intensive meal, but makes at least 2 dozen egg rolls, which freeze well for future meals (either raw or already fried). Each egg roll is about 125 calories, with over 5.6 g of protein. For dipping, try Annie Chun's Soy Ginger Shiitake sauce at only 15 cal/tbsp.

Number of Servings: 24

Recipe submitted by SparkPeople user HAGGIS58.


Rate This Recipe