The New Eggless Egg Roll

This is the best new thing since sliced bread. Want an egg roll, but without the eggs or deep frying? Give this a whirl and you won't be disappointed! (And they're actually really good cold the next day too!)

The New Eggless Egg Roll

The New Eggless Egg Roll

Serves 4-6


The New Eggless Egg Roll

  • 1/2 cup red onion, diced
  • 1" piece of ginger, grated
  • 1-2 garlic cloves, minced
  • 1/2 cup water
  • 1/2 block tofu, mashed
  • 2 tbsp light soy sauce
  • 2 tbsp vegetarian hoisin sauce
  • 12-16 savoy cabbage leaves
  • 1 cup cooked brown rice
  • 1/2 cup carrots, shredded
  • 1 cup cilantro, minced
  • additional 1/2 cup vegetarian hoisin sauce
  • 4 tbsp rice wine vinegar
  • additional 2 tbsp light soy sauce
  • 2-3 green onions, minced

Blanch the Savoy Cabbage

Bring a large pot of water to a boil and add in the leaves about 4 at a time. Boil for 2 minutes, remove from water, and rinse under cold water. Set aside.


Sauté the red onion, ginger, and garlic in 1/2 a cup of water for about 10 minutes. Add in 1/2 a block of tofu, 2 tbsp soy sauce, and 2 tbsp vegetarian hoisin sauce and mix together. Sauté for another 10 minutes.


In a large bowl mix 1 cup cooked brown rice, 1/2 cup shredded carrots, 1/2 cup minced cilantro, and the sautéed onion, ginger, garlic, and tofu.


Preheat your oven to 350 degrees. Add about 1 tbsp of the mixture to each cabbage leaf and roll into a tight burrito. Add to a baking dish.

Combine 1/2 a cup of vegetarian hoisin sauce, 4 tbsp rice wine vinegar, and 2 tbsp soy sauce and mix together. Pour the mixture over the rolls and bake for 30 minutes. Sprinkle with green onions and more cilantro when serving.

The New Eggless Egg Roll