Thai Vegetarian Egg Rolls

Thai Vegetarian Egg Rolls

The Spruce / Stephanie Goldfinger

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
840 Calories
65g Fat
52g Carbs
12g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 840
% Daily Value*
Total Fat 65g 84%
Saturated Fat 5g 24%
Cholesterol 69mg 23%
Sodium 1085mg 47%
Total Carbohydrate 52g 19%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 12g
Vitamin C 19mg 96%
Calcium 78mg 6%
Iron 4mg 20%
Potassium 320mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This egg roll recipe is crunchy, delicious and super easy to make. The egg roll filling is made up of lots of crisp vegetables plus a little egg, making this recipe a great choice for vegetarian Thai food fans (vegan instructions are also included here). Get your friends or family to help with rolling them up; it's fun to do and will speed up the process. But even if you're making them solo, you'll find these egg rolls quick and simple to put together. They're excellent as an appetizer or as part of a complete meal—just pair with a Thai salad or noodle dish.

 A note to vegans: It's fairly easy to find egg/dairy-free egg roll wrappers at Asian food markets. Look for them in the refrigerated or freezer section.


For the Stir-Fry Sauce:

  • 2 tablespoons vegetarian fish sauce, available at Vietnamese food stores, or substitute soy sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon lime juice, freshly squeezed

  • 1 teaspoon sugar

For the Eggrolls:

  • 1 (16-ounce) package egg roll wrappers

  • 1 tablespoon oil, for stir-frying

  • 3 cloves garlic, minced

  • 1 red or green chile, minced, optional

  • 5 to 6 fresh shiitake mushrooms, finely sliced and chopped

  • 1/4 cup white wine, sherry, or cooking wine

  • 1 cup sliced or shredded Chinese or white cabbage, cut into in matchstick-length pieces

  • 3 green onions, sliced lengthwise into matchsticks

  • 1 to 2 large eggs, vegans can omit the egg, or substitute 1/4 cup soft tofu

  • 3 cups fresh bean sprouts

  • 1 cup oil, for deep-frying

Steps to Make It

  1. Gather the ingredients.

    Thai Vegetarian Egg Rolls ingredients

    The Spruce / Stephanie Goldfinger

  2. Mix all stir-fry sauce ingredients together in a cup. Set aside.

    Mix all stir-fry sauce ingredients together in a cup

    The Spruce / Stephanie Goldfinger

  3. If frozen, remove egg roll wrappers from the freezer and allow to thaw while you prepare the filling.

    egg roll wrappers

    The Spruce / Stephanie Goldfinger

  4. Place a wok or large frying pan over medium-high heat. Swirl 1 tablespoon oil around the pan, then add garlic and, if using, chili. Stir-fry 30 seconds to release the fragrance.

    garlic and chili in a pan

    The Spruce / Stephanie Goldfinger

  5. Add the mushrooms plus 1 tablespoon wine. Stir-fry 1 to 2 minutes until mushrooms have softened. Add more wine whenever the pan becomes dry.

    add mushrooms to the garlic and chili in the pan

    The Spruce / Stephanie Goldfinger

  6. Add the cabbage and spring onions, continuing to stir-fry in the same way for another 1 to 2 minutes, or until cabbage has softened slightly.

    Add the cabbage and spring onions to the mushroom mixture in the pan

    The Spruce / Stephanie Goldfinger

  7. Push ingredients to the side of your wok or frying pan. Break the egg(s) into the space you have made, then quickly scramble the eggs.

    eggs in the middle of the vegetables in the pan

    The Spruce / Stephanie Goldfinger

  8. When most of the egg is cooked, mix it up with the other ingredients. If making a vegan version, add the tofu now.

    eggs mixed with the vegetables in the pan

    The Spruce / Stephanie Goldfinger

  9. Add the bean sprouts and stir-fry sauce. Stir-fry briefly, about 1 minute, allowing the bean sprouts to stay crisp.

    add bean sprouts to the vegetables in the pan

    The Spruce / Stephanie Goldfinger

  10. Remove from heat and do a taste-test. If not salty enough, add some more fish sauce (or salt for vegans) to adjust the flavor.

    season vegetable mixture with fish sauce

    The Spruce / Stephanie Goldfinger

  11. Separate 3 to 6 egg roll wrappers, one at a time, from the package and place on a clean, dry surface. Turn wrapper so it is a diamond, with one of the pointy edges facing you. 

    egg roll wrapper

    The Spruce / Stephanie Goldfinger

  12. Place about 1 heaping tablespoon of the stir-fry mixture in the center of the first wrapper. Try to omit using as much liquid as possible—a drier filling is better.

    vegetable mixture on top of egg roll wrapper

    The Spruce / Stephanie Goldfinger

  13. Fold the sides of the wrapper over the filling, then roll up from the bottom.

    roll the egg roll mixture in the wrapper

    The Spruce / Stephanie Goldfinger

  14. Pinch the center (if necessary) to create a round, sausage-like roll. Secure the end of the roll by brushing with a little beaten egg (vegans can use water).

    egg roll sealed with egg wash

    The Spruce / Stephanie Goldfinger

  15. Continue rolling in this way until all the filling has been used up. As you work, place finished egg rolls on a plate and cover with a damp cloth to keep them from drying out.

    vegetable filling on top of egg roll wrapper

    The Spruce / Stephanie Goldfinger

  16. Place 1 cup (or more) oil in a small frying pan over high heat—oil should be about 1-inch deep. When oil starts to form thin moving lines across the bottom of the pan, turn down the heat slightly.

    oi in a pot

    The Spruce / Stephanie Goldfinger

  17. Dip a corner of one egg roll into the oil. If it begins to sizzle and cook, the oil is ready. If nothing happens, allow oil to heat up a little longer.

    pot with oil, egg roll being held with tongs

    The Spruce / Stephanie Goldfinger

  18. When the oil is ready, carefully slide egg rolls in, or place them in oil with tongs. Allow to cook 1 minute, until golden brown, and flip using tongs to cook the other side.

    egg rolls frying in oil

    The Spruce / Stephanie Goldfinger

  19. Place cooked egg rolls on a clean cloth or paper towel to drain.

    egg rolls on a paper towel

    The Spruce / Stephanie Goldfinger

  20. Serve hot with Thai sweet chili sauce as a dip (available at most grocery stores or Asian food stores). ​

    Thai Vegetarian Egg Rolls

    The Spruce / Stephanie Goldfinger