Vegetarian Eggrolls

Morgan Chicarelli


*If you aren't sure about how to wrap an eggroll this is the best example I could find on YouTube:


★★★★★ 1 vote


  • 1
    bag of pre-shredded tri colored cole slaw mix, diced fine
  • 3 c
    bean sprouts, diced fine
  • 1 pkg
    extra firm tofu, drained
  • 1 c
    sunflower seeds, de-shelled
  • 1 Tbsp
    soy sauce
  • 1 tsp
    garlic salt
  • 1 tsp
    seasame oil
  • 1 pkg
    egg roll wrappers
  • 1
    egg white
  • ·
    cooking oil
  • ·
    deep pot or wok

How to Make Vegetarian Eggrolls


  1. Add the first seven ingredients into a large bowl.
  2. Lay out a dozen egg roll wrappers (any more and they'll dry out).
  3. Scoop 1/2 cups worth of filling into each wrapper.
  4. *Fold in corners (bottom first, then two sides, then finish).
  5. Using the egg white as a glue - seal the last corner onto the egg roll.
  6. Make sure they are tight but no holes are created, if so use pieces from another wrapper - bandaid style
  7. While you are filling and sealing the eggrolls have a pot/wok with cooking oil heating on the stove. Needs to be very hot so that the egg rolls pop and sizzle upon hitting the oil - test with a small corner of egg roll wrapper.
  8. Fry egg rolls in batches until golden brown. Let drain on paper towels.

Printable Recipe Card

About Vegetarian Eggrolls

Regional Style: Asian
Dietary Needs: Vegetarian

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