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Vegan Egg Rolls (Vietnamese Inspired!)

Easy Vegan Egg Rolls

Easy vegan egg rolls that are super crispy on the outside and tender on the inside. Served with a spicy and garlicky dipping sauce!


  • Author: Full of Plants
  • Yield: Around 12 egg rolls 1x

Ingredients

  • 45 small potatoes*, I used small Yukon gold (yield about 3/4 cup mashed potatoes)
  • 1/3 cup dry black mushrooms
  • 1 carrot, very finely chopped
  • 1/2 cup finely chopped mushrooms (I used king oyster)
  • 1/4 tsp salt
  • 1 tsp sugar
  • 12 egg roll wrappers
  • 1/3 cup vegetable oil

Dipping Sauce

  • 1 tbsp (15ml) soy sauce
  • 1/4 cup (60ml) water
  • 1/2 tsp lime juice
  • 2 cloves of garlic, minced
  • 1 small chili, finely chopped
  • 1 tbsp (7g) sugar
  • salt to taste

Instructions

  1. Place the potatoes in a medium size pot and cover with water. Bring to a boil over medium heat, and let it boil for 10-15 minutes, or until the potatoes are tender.
  2. Remove from heat and drain. Let the potatoes cool a few minutes before peeling them.
  3. In the meantime, soak the dry mushrooms in cold water for at least 10 minutes, or until soft. Very finely cut (or grate) the carrot and mushrooms.
  4. In a large mixing bowl, mash the potatoes using a fork until roughly mashed. Add the diced carrot and mushroom. Finely cut the dry mushrooms as well and add to the bowl. Using a wooden spoon, mix everything together until well combined. Season with salt and sugar and mix again. Taste and adjust seasonings if needed. At this point, you can tweak the seasonings to your liking by adding spices like five-spice, ginger, or even a drizzle of sesame oil for extra flavor. Personally I didn’t add any extras as I kept it simple.
  5. Lay one egg roll wrapper on a clean cutting board. Place about 1/4 cup of the filling in the center of the wrapper and shape it into a log. Fold the bottom corner of the wrapper over the filling. Next, fold the right and left corners to enclose it. Continue rolling up tightly until it is closed. Transfer to a clean plate and repeat with the remaining wrappers and filling.
  6. Heat the vegetable oil in a deep skillet (or large saucepan). Once hot, fry 4-5 egg rolls at a time, until golden brown on each side, about 3 minutes. Transfer to a plate lined with kitchen paper towel to remove excess oil. Serve hot with the spicy dipping sauce!

Dipping Sauce

  1. In a small bowl, combine the soy sauce, water, lime juice, garlic, chili, and sugar. Mix to combine. Taste and adjust saltiness and sweetness to your liking.

Notes

*If you want to make these more traditional, use taro instead of potatoes.

No nutritional information for this recipe as it is fried and hard to calculate.