Vegan Egg Rolls
Serves 12
20 mins prep
10 mins cook
30 mins total
Homemade vegan egg rolls needn't be difficult and these ones are a breeze to make. Vegan egg roll wrappers are stuffed with shredded vegetables and then fried until golden brown. Easy to make and easy to freeze, great as an appetizer, side dish, or a light lunch!
Filling
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Add all filling ingredients into a mixing bowl and toss to combine.
Fill a small bowl with water.
Lay a wrapper on a flat surface with a corner facing you. Place 2 tbsp of filling mixture near the center of the wrapper. Shape into a log.
Run a thin layer of water around the edge of the wrapper. Fold the bottom corner over the filling, then fold the left and right corners over and roll up.
Repeat with remaining filling and wrappers.
Heat the oil in a large wok and fry the rolls in batches until golden brown. Remove with a slotted spoon and place on paper towels to soak up any excess oil.
Repeat until all rolls have been cooked.
Serve hot with your favorite Asian dipping sauce.
