Vegetarian Egg Rolls

Yield: 4 servings (serving size: 2 egg rolls).
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 11%
  • Fat: 3.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 10.1g
  • Carbohydrate: 58.5g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 540mg
  • Calcium: 0.0mg


  • Vegetable cooking spray
  • 5 cups finely preshredded cabbage
  • 1 (14-ounce) can Chinese vegetables, drained
  • 7 ounces soft tofu
  • 1 tablespoon hoisin sauce
  • 8 egg roll wrappers
  • 2 teaspoons sesame oil, divided
  • 1/2 cup Chinese sweet-and-sour sauce


  1. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add cabbage and Chinese vegetables; saute 5 minutes or until cabbage is tender. Combine vegetable mixture, tofu, and hoisin sauce, stirring well.
  2. Spoon vegetable mixture evenly into centers of egg roll wrappers. For each egg roll, fold one corner of wrapper over filling; then fold left and right corners of wrapper over filling. Push filling toward center of wrapper. Lightly brush exposed corner of wrapper with water. Tightly roll filled end of wrapper toward exposed corner; lightly press corner to seal securely.
  3. Coat skillet with cooking spray; add 1 teaspoon sesame oil. Place over medium heat until hot. Add 4 egg rolls; cook 4 to 5 minutes or until golden, turning occasionally. Repeat procedure with remaining 1 teaspoon oil and 4 egg rolls. Serve with sweet-and-sour sauce.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vegetarian Egg Rolls Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy