PlantbasedBB

These crispy, golden plant-based egg rolls are packed with savory tofu, vibrant vegetables, and a rich umami sauce. Then baked instead of fried for a lighter weeknight-friendly twist. Perfect as appetizer, a snack, or even as a simple meal when paired with a dipping sauce.

Myths & Misconceptions about Soy

https://www.aicr.org/resources/blog/soy-and-cancer-myths-and-misconceptions/: Crispy Plant-Based Egg Rolls (Oven-Friendly & Flavor-Packed)

Ingredients

• 2 tsps sesame oil
• 2 cloves garlic, minced
• 1/4 white onion, diced
• 5 green onion stalks, sliced (whites and greens separated)
• 1/2 block extra-firm tofu, crumbled
• 1/4 tsp garlic powder
• 1 tbsp low-sodium soy sauce
• 1/2 cup frozen mixed vegetables (green beans, peas, corn, carrots)
• 1 cup curly kale, shredded and packed
• 2 tbsps Japanese BBQ sauce

For Assembly:

• 10 plant-based egg roll wrappers
• Oil spray (avocado or canola) or soy milk for brushing

For Serving:

• Sweet chili sauce
• Fresh green onions (optional garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit (220 degrees celsius) and line a baking sheet with parchment paper.
2. Sauté the Aromatics: Heat 2 teaspoons of sesame oil in a pan over medium heat. Add the minced garlic, diced white onion, and the white parts of the green onions. Sauté until softened and translucent, about 3-4 minutes.
3. Cook the Tofu: Add the crumbled tofu directly into the pan (pressed or lightly squeezed to remove excess water). Season with garlic powder, a small drizzle sesame oil, and soy sauce. Cook until the tofu becomes lightly golden and slightly crispy, about 5-7 minutes. Remove the tofu mixture from the pan and transfer to a bowl.
4. Cook the Vegetables: In the same pan, add the frozen mixed vegetables and cook until warmed through. Add the shredded kale and green parts of green onions. Sauté until the kale softens and reduces in volume.
5. Combine & Season: Return the tofu mixture to a pan. Add the Japanese BBQ sauce and stir everything together. Cook for another 5 minutes, allowing excess moisture to evaporate. (This step helps prevent soggy egg rolls.) Remove from the heat and let cool slightly.
6. Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface in a diamond shape. Add about 3 tablespoons of filling near the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly upward to seal. (Use a bit of water along the edges if needed to secure.) Repeat until all filling is used (about 10 egg rolls).
7. Bake until Crispy: Arrange egg rolls on the prepared baking sheet. Lightly spray with oil (or brush with soy milk for softer golden finish). Bake for 15 minutes, flipping halfway through, until golden and crisp.

Serving Suggestions

• Serve hot with sweet chili sauce for dipping and garnish with fresh green onions if desired.

Tips for Success

• Don’t skip cooking off moisture. This keep the egg roll crisp, not soggy.
• Crumble tofu finely for best texture inside rolls.
• Flip halfway through baking for even browning on all sides.
• For extra crispiness, place egg rolls on a wire rack over the baking sheet.

Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven or air fryer at 375 degrees Fahrenheit, until crispy again.

These egg rolls are the perfect balance of crispy, savory and satisfying (without the heaviness of frying). They’re also super customizable, so feel free to swap in your favorite veggies or sauces.

Enjoy!