Oil-Free, Plant-Based, Vegan Chinese Egg Rolls Recipe (gluten free too)
written by Nina Shantel, blog: RealDietHelp.com, published August 8, 2023
These “egg rolls” taste like the classic egg rolls you’ll find in Chinese restaurants, crispy on the outside, with soft rice noodles and flavorful vegetables on the inside, but without the greasiness. The bits of tofu taste like seasoned ground chicken. If you serve this, no one will know it’s not fried, oil-free, vegan, and will ask for seconds.
“Egg Roll” shell
20 non-GMO corn tortillas
- 2 rice noodle cakes
- 1 sliced yellow onion
- 2-3 T coconut aminos (it tastes like a combo of soy sauce & maple syrup)
- 1 peeled and shredded carrot
- ½ thinly sliced small green cabbage
- 2 large garlic cloves, chopped
- ½ tsp chopped ginger root
- 1 box non-GMO tofu, drained, pressed and crumbled *
- Umboshi furikake, or 1 tablespoon sesame seeds (optional)
- 2 T rice vinegar
- ½ tsp powdered dry mustard
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Bring corn tortillas to room temperature by taking them out of the refrigerator. These will be baked and air-fried later.
Put the sliced yellow onion in a large fry pan, on medium high heat. Stir onion in pan and add 2 tablespoons of coconut aminos (add more if needed).
Normally I sauté vegetables in water, but these cooked vegetables need to be drier to keep the “egg rolls” crispy and to prevent them from falling apart.
Keep stirring the onion in the coconut aminos marinade to prevent it from burning. When the onion appears translucent, add the shredded carrot, sliced green cabbage, chopped garlic cloves, and minced fresh ginger root. Stir vegetables with a spatula to cook down.
Make sure not to cover the vegetables to make them cook faster, as this will steam them and add more moisture.
When the vegetables are cooked to your liking, some people like very soft vegetables, whereas I like a little bit of crunch to the cabbage, add the drained crumbled tofu. Turn off heat and add rice vinegar and mustard. Stir vegetables with spatula.
* I use a tofu press to drain as much of the liquid out of the tofu as possible, which gives it a “meaty” texture, like chicken.
Turn oven on to 350 degrees. Put about half of the tortillas in the oven, warming them up. This will allow the tortillas to be soft and pliable to mold into “egg rolls.” Warming the tortillas will take about 4-5 minutes in a cold oven.
Break apart the rice cakes with your hands into small bits and pieces and toss in boiled water per the package directions. When noodles are cooked through, add the noodles to the cooked vegetables, stirring enough so that the noodles are evenly incorporated into the vegetable filling.
With a large spoon, move the cooked vegetable noodle filling into a large bowl to cool down so that it’s easy to handle and won’t be too hot to the touch. Put a small handful of filling in the center of each warmed corn tortilla. With the edge of the tortilla, fold over half the tortilla over the filling and tuck the edge underneath the filling. Continue rolling the tortilla until it looks like an “egg roll.” Place the rolled tortilla, seam side down, onto a parchment paper lined baking sheet. Follow these steps with each tortilla.
Warm up the remaining tortilla in the oven. Since the oven is already hot, the tortillas may only need 1-2 minutes to warm up enough to make them easy to roll. Put warmed tortillas on a clean countertop.
Bake the “egg rolls” you made 7 minutes. Air-fry 4-5 minutes until crispy. While the first batch of “egg rolls” are baking, finish making the rest of the “egg rolls.”
Let the crispy “egg rolls” cool down on the countertop as they come out piping hot. Serve 4-5 “egg rolls” per person with a sweet and sour dipping sauce, a side of edamame, marinated sliced cucumbers, and a side salad drizzled with miso dressing.
Dipping sauce options:
Creamy avo dipping sauce: Put pitted and peeled avocado in a small food processor with 1-2 tablespoons of coconut aminos and a pinch of fresh red chilies and blend until creamy.
Traditional Asian dipping sauce: Mix coconut aminos, a dash of sesame oil, maple syrup, and sriracha sauce in a small bowl. Adjust the seasoning to how spicy and how sweet you prefer.
P.S. If you are interested in learning the BEST exercises for Fat Loss & Strength, don’t miss this rare LIVE EVENT on August 31st at 12pm PST where you can ask me your questions in real time. Below is the Facebook link to join: https://www.facebook.com/events/s/best-exercises-for-strength-we/1929335550763187/?mibextid=RQdjqZ
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