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Crunchy Vegan / Vegetarian Easy Egg Rolls

April 5, 2016

Who doesn't love a crispy and fresh egg roll! These bite-sized treats are great for party platters or as a Chinese American meal when served with a side. They're a snap to make with our 10 Veggies Burger which includes carrots, edamame, string beans, spinach, chickpeas, red peppers, peas, broccoli, zucchini, and onions.


Jens & Marie 10 Veggies Veggie Burger

1 head Green Cabbage, shredded

Grated Ginger

Egg roll wrappers (for vegan version, an egg-free pasta sheet works great)

Peanut Oil

Spicy Mustard for dipping



1Cook Jens & Marie 10 Veggies Veggie Burgers until fully cooked (internal temp of 165F) by oven or skillet*

2Crumble burgers and place in large mixing bowl

3Mix 1 part shredded cabbage to 2 parts burger

4Add grated ginger to taste.

Egg Roll Creation

1Lay the egg roll wrappers on a flat surface

2Place 1 heaping tablespoon of filling on each roll

3Fold the sides of the wrapper over the filling, then roll from the bottom

4Secure the end of the roll by brushing with water

5Repeat with all the filling

6Place finished rolls on a plate and cover with a damp cloth to keep them from drying out


1Heat 3 inches of peanut oil in a large, deep saucepan.

2When the oil is hot, about 350*F, fry the egg rolls until golden brown, about 2 - 3 m inutes

3Drain on paper towels

4A deep fryer can also be used

* Frying frozen burger in egg roll wrapper will not fully cook the interior. Cook the burgers first.

Recipe by Hannah Tessitore. Photo by Elsie Hui under Creative Common Attribution License