Vegan Baked “Egg” Rolls! Cabbage is the new pasta (jk), but serious cabbage is Ah-Mazing, versatile, and oh-so-healthy. We’ve got a fantastic new cabbage recipes that will have you asking for more cabbage, please 😉

These Vegan Baked “Egg” Rolls are perfectly crispy and filled with nutritious plant goodness like cabbage, carrots, garlic and ginger. You won’t believe how healthy and delicious, these oil-free baked vegan egg rolls are. Great for appetizers, snacks, or dinner, these tasty bundles of yumminess are sure to knock your socks off. The filling is so gosh darn amazing that if you aren’t feeling up to rolling, just grab a fork and eat it right out of a bowl – YUM!

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

These Vegan Baked “Egg” Rolls are absolute perfection!   We love egg rolls and this delicious oil-free, vegan version does not disappoint!  We coupled them with our Vegan Sweet and Sour Sauce to create the perfect pairing of deliciousness.

You want to talk about gobbling food down like no tomorrow, then these tasty egg rolls punched that ticket to “like no tomorrow”!

This recipe does make a generous amount of egg roll filling and we found ourselves devouring the filling as we were making them.  The filling could easily be a meal all on its own.

Almond Flour Tortillas

We love Siete Almond Flour Tortillas because of their delicious ability to mimic an egg roll wrapper that bakes into a crispness that you may not typically find with other tortillas.  They are so good!

Tips for Success:

• Shredded Cabbage: You can use a bagged coleslaw mix from the grocery store. However, for best results, slice your own whole cabbage. Make sure you use a sharp-bladed knife and cut it very thinly.  It’s important to slice the cabbage thinly in order to allow the cabbage to get tender. In our kitchen tests, we used medium-sized cabbages which ranged in weight from 2.8 lbs. to 3 lb. (before removing the stem and outer leaves).  This resulted in approximately 10 to 11 cups of finely sliced cabbage.
• Roll-up versus Burrito Style: We tried both rolling methods (roll-up versus burrito style). We preferred the rolls over the burritos. Please feel free to use either method.
• Flavor: These egg rolls are delicious.  The beauty of this dish is that you can literally taste the egg roll mixture before you roll them up so if you need to boost any seasonings.  The flavors mimic a light cabbage spring roll flavor.
• Drain the cabbage mixture: The cabbage/carrot mixture should not have too much liquid left in the skillet. If it does, make sure that you use a slotted spoon to drain off any excess liquid to prevent soggy egg rolls.
• Rolling and Left-Overs: This recipe easily makes 12 to 16 egg rolls using 6-inch tortillas.  If you have any egg roll filling left over, do not fret, it is delicious as a meal on its own. Using different size tortillas or wrappers will result in differing number of rolls.
• Taste Testing: If you are taste testing the mixture while it is cooking, initially it won’t have much flavor.  The flavor develops once the cabbage has been cooked and then starts to cool off.  The cabbage absorbs the flavors and deepens as it sits.

Leftovers and Freezing:

Leftovers will generally keep for 5 to 6 days in the refrigerator.  Store in a covered container.  Reheating can be done in the oven, or in the microwave.

These “egg” rolls freeze well.  For best results, thaw out in the refrigerator the day before.

Pantry Products Used:

• Almond Flour Tortillas: We used Siete Almond Flour Tortillas as they are almost pastry like quality which would mimic an egg roll wrapper.  Feel free to use your favorite 6-inch tortillas or similar egg roll wrapper.
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Chili Garlic Sauce: We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar.  However, this brand is generally accepted by the WFPB community.

Kitchen Products Used:

• Box grater (for the carrot)
• Large enamel/ceramic lined skillet or similar non-stick skillet with a tight-fitting lid

We certainly hope you give these delicious vegan baked “egg”rolls a try.

If you try these flavorful rolls, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan Baked “Egg” Rolls

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 30 Minutes
• Cook Time: 13-15 Minutes
• Total Time: 45 Minutes (+Rest Time)
• Yield: 4 to 5 Servings 1x
• Category: Dinner
• Method: Stovetop, Oven
• Cuisine: Asian
• Diet: Vegan

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Description

Crunchy, bold, and healthy, these oil-free Vegan Baked “Egg” Rolls are perfectly crispy and filled with nutritious plant goodness.

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Ingredients

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Base Ingredients:

• 1 medium green cabbage, thinly sliced *
• 1 carrot, grated *
• ½ cup low-sodium vegetable broth *
• ¼ cup water

Sauce Ingredients:

• 1 Tablespoon minced garlic
• 2 teaspoons minced ginger
• 2 Tablespoons low-sodium vegetable broth
• ¼ cup reduced-sodium tamari *
• 3 Tablespoons pure maple syrup
• 1 Tablespoon rice vinegar
• 1 Tablespoon tahini
• ¼ teaspoon chili garlic sauce (optional) *
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 Tablespoon dried minced onions

Other Ingredients:

• 12 to 16 almond flour tortillas *

Optional Ingredients:

• Sweet and Sour Sauce

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Instructions

1. In a large ceramic/enamel lined skillet or large non-stick skillet, add the sliced cabbage, grated carrot, vegetable broth and water.  Cover the skillet with a tight-fitting lid and sauté over medium-high heat for 7 to 9 minutes to soften the cabbage and carrots.
2. In the meantime, add all the Sauce Ingredients into a bowl, whisk well to combine, set aside.
3. Once the cabbage and carrots have slightly wilted, add the sauce.  Sauté over medium-high heat uncovered until the cabbage and carrots are perfectly tender and most (if not all) of the sauce has been absorbed into the cabbage and carrots, about 7 minutes.
4. Remove from the stove and allow to slightly cool.
5. Line a baking sheet with parchment paper, set aside.
6. Assemble the rolls:  Lay the tortilla out flat, then place approximately 1/3 cup of the mixture in the middle of the tortilla, creating a log of the mixture, then roll it up.  Place the seam side down onto the parchment paper-lined baking sheet. Continue until the remaining egg roll/tortillas are made.
7. Place into a preheated 350 F oven bake for 13 to 15 minutes. Watch them carefully at the 13-minute mark to ensure that the egg rolls do not overbrown.  Serve plain or with your favorite Sweet and Sour Sauce.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Serving:  4-5

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