Baked Vegan “No Egg” Rolls are a great appetizer, a main course, or even side dish. Although most egg roll wrapper contain egg, there are egg free wrappers you can purchase at any Asian market.
Dynasty wrappers, for instance, do not contain egg or dairy. They are also low in fat and calories. These wrappers are easy to use, and can be frozen or kept in the refrigerator for a few months.
In order to make the BEST egg rolls, the filling is the key. I chose two different fillings, but the possibilities are endless. First, I used an avocado filling with sun-dried tomatoes, red onion and cilantro. My second filling is just as simple: shredded carrots and red cabbage, red onion, and teriyaki sauce.
Next, you simply fill each wrapper, and fold and roll in an envelope type manner. Once all your filling is rolled inside the wrappers, you simply bake in the oven. Although the vegan “no egg” rolls can be eaten whole, I cut them in half to show the the filling. Then, you simply dip and eat.
In order to add other flavors, consider filling with vegan kimchi, or sautéed mushrooms and onions, or sauerkraut and tomatoes. The possibilities are endless.
This simple recipe is a party pleaser, and a great side dish for any asian themed meal. With less than half the calories of a typical egg roll, you can enjoy without any guilt.
The avocado filling is creamy and amazing.
Baked “No Egg” Rolls are low in calories, vegan and delicious as an appetizer or entree. Crunchy egg rolls don’t need to be fried. Try these bite sized wonders. You will love them.
- 2 Avocados, mashed
- 1/2 red onion, diced
- 1/2 cup chopped cilantro
- 1/2 cup sun-dried tomatoes (not in oil; dried in a package, and rehydrated), chopped
- 1/2 cup shredded carrots
- 1/2 cup shredded red cabbage
- 1/2 red onions, diced
- 1/8 cup Teryaki Sauce (I used Amy’s)
VEGAN EGG ROLL WRAPPERS (I found mine at an Asian Market)
- Pre-heat oven to 350 degrees
- Boil 3/4 cup water; add 1/2 cup sun-dried tomatoes. Set aside, so they can rehydrate.
- Mash 2 avocados in a medium size bowl
- Add diced onions, and cilantro.
- Drain sun-dried tomatoes and chop.
- Add to avocado mixture.
- Set aside while you prepare other filling
- Shred carrots and cabbage and place together in a medium size bowl
- Add 1/2 diced red onions
- Add teriyaki sauce
- Stir contents together
WRAP AND ROLL
- Place a silicone baking mat or parchment paper on a large baking pan
- Take one wrapper and lay on a flat surface sideways with the wrapper turned to the side, points up (see above).
- Place filling in the middles
- Fold like an envelope, and roll tightly.
- Repeat with each egg roll until the fillings are gone (approximately 20 full sized rolls)
- Place each roll on the pan and few centimeters apart.
- Bake for 30 minutes, in a 350 degree oven.
- Remove from oven; slice each one in half.
- I served with three sauces: Tamari or Soy/Sriracha, Asian Mustard, and Teriyaki Sauce