Egg rolls are a beloved staple in many cuisines, but they’re often deep-fried and filled with ingredients that aren’t the best for our health. However, with a few simple swaps and a plant-based twist, you can enjoy all the deliciousness of egg rolls without the guilt. In this recipe, we’ll be making easy, oil-free, plant-based egg rolls filled with vibrant veggies and packed with flavor. Let’s dive into the ingredients and steps to make these nutritious delights a reality in your kitchen.
Ingredients:
- Vegan Egg Roll Wrappers: Look for vegan egg roll wrappers in your local grocery store or Asian market. These thin sheets of dough are the perfect vessel for our vegetable filling and crisp up beautifully when baked.
- Green and Purple Cabbage: Cabbage adds crunch and color to our egg rolls while providing a wealth of nutrients, including vitamin C, vitamin K, and fiber. Opt for a mix of green and purple cabbage for added visual appeal.
- Carrots: Sweet and crunchy carrots are a must-have in our filling. They’re rich in beta-carotene, which supports eye health, and add a burst of color to the mix.
- Ginger and Garlic: Aromatic ginger and garlic bring depth of flavor to our filling, adding a hint of spice and warmth that complements the vegetables perfectly.
Health Benefits:
- Nutrient-Rich Veggies: Cabbage and carrots are low in calories but high in essential nutrients, making them a nutritious addition to any meal.
- Oil-Free Cooking: By sautéing the vegetables in water instead of oil, we reduce unnecessary added fats and calories.
- Aromatic Spices: Ginger and garlic not only add flavor to our egg rolls but also boast numerous health benefits, including anti-inflammatory and immune-boosting properties.
With these easy plant-based, oil-free egg rolls, you can enjoy a healthier version of a classic favorite. Packed with vibrant vegetables and aromatic spices, these crispy delights are sure to satisfy your cravings while nourishing your body. Whether you’re serving them as a party appetizer, snack, or main dish, these egg rolls are a tasty way to incorporate more plant-based goodness into your diet. Give them a try and experience the joy of guilt-free indulgence!
Easy Plant Based Egg Rolls(Oil Free)
Equipment
Ingredients
- 1 pkg vegan egg rolls wrappers
- 1 cup shredded carrots
- ¼ green cabbage, grated
- ¼ red cabbage
- 6 spring onions chopped
- 3 garlic cloves, minced
- 1 in fresh ginger, grated
- 1 tsp toasted sesame oil (optional)
Instructions
- Preheat a large non stick frying pan on medium high heat. Add all the shredded vegetables. Saute the vegetables for 2 minutes and add the garlic, ginger, and continue to cook for 4 minutes until they just start to soften. Remove from heat, add 1 tsp sesame oil and allow to cool completely.
- Using a cutting board take one egg roll wrapper on a diagonal. Place 2 tbsp of the filling on the wrapper 1/3 up from the lower corner. Use a dish of water and tampen your fingers and dampen the corner farthest away from your. Pull the corner closes to you up and over the filling. Tuck in both side and continue to roll forward. Continue to roll each egg roll until you are out of filling or wrappers.
- Preheat oven or air fryer to 400 degrees F. Bake egg rolls until lightly brown about 9 minutes for air fryer or 13 minutes in the oven.
- These freeze very well for a couple of months, if they last that long. Freeze the egg rolls uncooked. Serve with your favorite sauce.
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