These pan-fried vegetarian egg rolls with cabbage, carrot, and tempeh filling are inspired by Chinese takeout. Great for dinner or as a snack.
- One 8-ounce package soy tempeh, crumbled
- 2 tablespoons soy sauce or tamari, divided
- 2 tablespoons avocado or organic canola oil (or other neutral-tasting oil), divided, plus more for frying
- 1 tablespoon toasted sesame oil
- 4 cups finely chopped green cabbage (about 1/3 head)
- 1 cup grated carrots (about 2 medium)
- 2 medium garlic cloves, minced
- 1 tablespoon peeled and minced fresh ginger
- Freshly ground black pepper, to taste
- 16 egg roll wrappers (thawed, if purchased frozen) (See Note)
- Oyster sauce, duck sauce, or hoisin sauce, for dipping
- Place the tempeh in a large non-stick skillet over medium heat. Add 1 tablespoon soy sauce and 1/2 cup water. Bring to a simmer and cook until all the liquid is evaporated, stirring occasionally, about 10 minutes.
- Add 1 tablespoon avocado oil to the skillet and continue cooking the tempeh until it’s lightly browned, about 5 minutes. Remove from the skillet and set aside.
- Add sesame oil and the remaining tablespoon of avocado oil to the skillet over medium-low heat. Add the cabbage and carrots, and cook until softened, 8-10 minutes (if the vegetables are browning, reduce the heat). Add the garlic, ginger, and lots of pepper, and cook for another minute. Then stir in the remaining tablespoon of soy sauce and the cooked tempeh, and turn the heat off.
- Arrange the filling, egg roll wrappers, a small bowl of water, and a tray near your work surface.
- Start rolling: Place 1 egg roll wrapper on your work surface, with one of the corners pointing to you. Scoop about 2 heaping tablespoons of the filling on the wrapper about an inch away from the bottom corner. Fold the bottom corner over the filling and tuck the filling tightly. Then fold the right and left corners over the filling and roll tightly. Wet the top corner of the wrapper with a bit of water and finish rolling (the water will seal the roll). Place the egg roll seam-side down on the prepared tray and repeat with the remaining ingredients.
- Wipe out the skillet in which you cooked the filling and place over medium heat. Add enough oil to lightly coat the bottom. Add the egg rolls in a single layer seam-side down (cook them in 2-3 batches) and cook for a few minutes on each side until golden brown. Place on a paper towel-lined plate to drain excess oil.
- Serve hot, with a dipping sauce of your choice.
Egg roll wrappers can be found in most supermarkets these days. Look for them in the freezer section near the dumplings, or in the refrigerated section near kimchi/miso. Some wrappers are egg-based while others are vegan.
- Serving Size: 2 egg rolls
- Calories: 280
- Carbohydrates: 45.1 g
- Fiber: 5.6 g
- Protein: 12.7 g
Keywords: egg rolls, cabbage, tempeh, chinese, takeout