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Vegan Egg Rolls (Vietnamese Inspired!)

Easy Vegan Egg Rolls

Full of Plants
Easy vegan egg rolls that are super crispy on the outside and tender on the inside. Served with a spicy and garlicky dipping sauce! Better than takeout!
5 from 5 votes
Prep Time 40 mins
Cook Time 20 mins
Course Main Course
Cuisine Vietnamese
Servings 14 egg rolls
Calories 133 kcal

Ingredients
 
 

  • 1 medium taro or one small white sweet potato
  • 1 carrot
  • 2 tbsp dry black mushrooms soaked in warm water for at least 15 minutes
  • 2-3 cremini mushrooms
  • 1/3 cup dry glass noodles
  • 1 tsp sugar
  • 3/4 tsp ground black pepper
  • 1/2 tsp salt
  • optional: 1 tsp vegan nước mắm and 1 tsp mushroom seasoning
  • 14 egg roll wrappers
  • vegetable oil for frying

Dipping Sauce

  • 1 tbsp vegan nước mắm (or use soy sauce)
  • 1/4 cup water
  • 1 tbsp sugar
  • 1/2 tsp lime juice
  • 2 cloves of garlic minced
  • 1 small chili finely chopped

Instructions
 

  • Peel the taro and carrot and rinse them under cold water. Finely shred them using a box grater, or a food processor fitted with the grating attachment. Transfer to a large mixing bowl.
  • Drain the dry black mushrooms and finely mince them. Add to the bowl. Mince the fresh cremini mushrooms and add to the bowl as well.
  • Place the glass noodles in a small bowl. Boil a small pot of water, once boiling, pour over the noodles and let it sit for about 5 minutes, or until tender. Drain the noodles, rinse under cold water and chop into 2-inch pieces. Add to the bowl.
  • Next, add the seasonings: sugar, black pepper, salt, nước mắm, and mushroom seasoning if using. Mix until everything is well combined. I usually use my hands to mix. 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 prefer to keep it simple and more traditional.
  • In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water. Set aside.
  • Lay one egg roll wrapper on a clean cutting board, one corner facing you. Place about 1/4 cup of the filling at the bottom 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. Dip your finger into the cornstarch mixture and lightly wet the top corner, then finish rolling. This will allow you to securely close the egg roll and prevent it from unrolling.
  • Transfer to a clean plate and repeat with the remaining wrappers and filling. You can wrap the plate with plastic film and keep in the refrigerator for up to two days, and fry just before serving.
  • Heat the vegetable oil in a deep skillet (or large saucepan) over low-medium heat. Once hot, fry 4-5 egg rolls at a time, until golden brown on each side, 7-10 minutes. Transfer to a plate lined with kitchen paper towel to remove excess oil. Serve hot or at room temperature with the spicy dipping sauce!

Dipping Sauce

  • In a small bowl, combine the vegan nước mắm (or soy sauce), water, lime juice, garlic, chili, and sugar. Mix to combine. Taste and adjust saltiness and sweetness to your liking.

Notes

Nutritional information for this recipe is an estimate, since it is fried it is hard to calculate exactly.

Nutrition

Serving: 1 Egg RollCalories: 133 kcalCarbohydrates: 20.8 gProtein: 2.5 gFat: 4.6 gFiber: 1.1 gSugar: 1 g
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