Thai Vegetarian Egg Rolls

Vegetarian Egg Rolls

NatashaBreen / Getty Images

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
129 Calories
2g Fat
24g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 129
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 39mg 13%
Sodium 665mg 29%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 9%
Protein 8g
Calcium 74mg 6%
*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 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 package egg roll wrappers (look for them in the refrigerated or freezer section of your supermarket or Asian food store)
  • 1 tablespoon oil (for stir-frying, plus approximately 1 cup canola or other oil for frying)
  • 3 cloves garlic (minced)
  • Optional: 1 red or green chili (minced)
  • 5 to 6 fresh shiitake mushrooms (finely sliced and chopped)
  • 1/4 cup white wine or sherry (or use cooking wine or sherry)
  • 1 cup Chinese cabbage or regular "white" cabbage (sliced or shredded into thin matchstick-length pieces)
  • 3 spring green onions (sliced lengthwise into matchsticks)
  • 1 to 2 eggs (vegans can omit the egg, or substitute 1/4 cup soft tofu)
  • 3 cups fresh bean sprouts

Steps to Make It

  1. Gather the ingredients.

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

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

  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.

  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.

  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.

  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.

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

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

  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.

  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. 

  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.

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

  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).

  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.

  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.

  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.

  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.

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

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