Easy Meatless Egg Rolls - The Speedy Spatula
Appetizers/ Recipes

Easy Meatless Egg Rolls

White platter with cut egg rolls on the platter.

 Happy Happy Hump Day ya’ll! Are you glad we’ve reached the middle of this week? I know I sure am. This has been a busy week full of changes around my house, but one thing that hasn’t changed is how delicious these Easy Meatless Egg Rolls are!

If you’re an egg roll lover like we are, you’re going to love these Easy Meatless Egg Rolls! They’re much healthier than take-out or frozen egg rolls from the store and perfect if you want to make them for Meatless Monday!

If you follow me on Instagram and Facebook, then you probably already know a little bit about the changes that have been happening around our house.

Long white platter with egg rolls cut in half on the platter and a blue towel beside the platter.


 Last Saturday I took a big step and joined a local gym. I haven’t had a gym membership in over five years and it feels so good to be back!

I met with a trainer on Monday for a fitness assessment and I’m meeting with a Nutritionist later this week to receive my customized meal plan.

I’m really excited to see what all the meal plan will involve since I’ve never worked with a Nutritionist before, this will be an exciting new adventure!

Long white platter with egg rolls cut in half on the platter and a blue towel beside the platter.

 Enough about me and my latest health and fitness goals, let’s jump right into making these Easy Meatless Egg Rolls!

I started out by drizzling a small amount (about 1/2 of a tablespoon) of Pure Sesame Oil into a hot skillet.

A large skillet with pure sesame oil inside the skillet and the bottle of sesame oil held beside the skillet.

 Once you’ve allowed the oil to heat on medium heat, add in 1/2 of a package of tri-colored coleslaw mix and stir until it is coated with the oil.

A large, black skillet with half of a bag of tri-colored coleslaw inside and a white spatula with pink flamingos in the pan.

 Now add in 1 tablespoon of Stir Fry Sauce. This Stir Fry Sauce just gives this egg roll stuffing such a wonderful flavor!

Large black skillet with tri colored coleslaw and one tablespoon of Stir Fry Sauce in the skillet.

 Once the Stir Fry Sauce has been added in, sprinkle the coleslaw mix with 1/4 of a teaspoon of ground ginger, and 1/4 of a teaspoon of ground white pepper.

Organic ground ginger and ground white pepper on a black counter top.

 Stir the ground ginger and ground white pepper into the ingredients in the skillet until well combined.

A large black skillet with tri colored coleslaw inside and Stir Fry Sauce that has been stirred into the coleslaw.

 Once you’ve cooked your coleslaw mix just until it has wilted some (about 5 minutes on medium heat with continual stirring), place the coleslaw blend into a small glass mixing bowl.

Cooked, tri colored coleslaw with stir fry sauce in a glass bowl.

 While you’re egg roll stuffing is just chilling out, grab your egg roll wrappers.

As a small side note, yes, I created this recipe back in February and I’m just now getting it on the blog.

Just so you know I didn’t make these Easy Meatless Egg Rolls with egg roll wraps that were three months out of date. 😛

 Nasoya egg roll wrappers in the package.

 Start out by removing one egg roll wrap from the packaging and placing it on a plate or cutting board diagonally, so that it is in the shape of a diamond.

A white plate with black stripes and one egg roll wrapper placed on the plate, turned to look like a diamond.

Now spoon two tablespoons of the tri colored coleslaw mix into the center of your egg roll wrap, horizontally.

White plate with black stripes and an egg roll wrapper in the center of the plate and the coleslaw stuffing in the center of the egg roll wrapper.

 Begin rolling your your egg roll wrap by bringing the bottom part of the egg roll wrapper up to cover the coleslaw filling in the middle.

A hand showing how to fold the egg roll wrapper.

 Now take both of the sides of your egg roll wrapper and fold them in toward the middle, overlapping the pieces.

 White plate with black stripes on it and a partially rolled egg roll.

 Dip your fingers into a small amount of water and lightly dab the middle center of the egg roll wrap where you folded the sides into with some water to seal them together.

White plate with black stripes and an egg roll folded like an envelope on the plate.

 Now get another small amount of water on your fingers and pinch all of the side seams together to seal any open seams.

Hand demonstrating how to pinch the edges closed on an egg roll wrapper.

 Lastly, roll your egg roll wrap like a burrito so that all ends, along with the top and bottom are folded over and no open sides remain.

Use a small amount of water on any sides or seams that need sealed.

White plate with black stripes and a rolled egg roll in the center of the plate.

 Now that your Easy Meatless Egg Rolls are ready to go, add about four tablespoons of coconut oil to a hot skillet and heat the oil over medium high heat until it is melted completely and hot.

Large black skillet with Lou Ana coconut oil inside the skillet.

 You’ll know your oil is ready to cook with when it is completely melted and hot. A good way to test if your oil is hot enough is to get some water on your finger tips and fling it into the pan of oil. If the water dances in the pan, it’s ready to go!

Large black skillet with melted coconut oil inside the skillet.

 Place your egg rolls into the hot oil and cook them on every side until golden brown.

You will need to baby them along, so just keep in mind this isn’t something you can leave for a few minutes and then come back to.

I used tongs to hold my egg rolls on their sides in order to make sure they were browned and crispy all the way around.

Large black skillet with melted coconut oil inside and seven, partially cooked egg rolls inside the skillet.

 Once your egg rolls reach a crispy, gold brown, remove them from the pan and place them on a platter to serve.

I cut my egg rolls in half diagonally to make them a little more visually appealing when I served them.

You can also serve these Easy Meatless Egg Rolls by themselves or with a variety of dipping sauces such as Sweet & Sour sauce, Soy Sauce or Coconut Aminos/Liquid Aminos, or Peanut Sauce.

Long white platter with egg rolls cut in half on the platter and a blue towel beside the platter.

 I hope you all have enjoyed your time in my kitchen today and I hope you will come back soon for a visit!

I love having ya’ll around here and enjoy sharing my love for food and easy recipes with you.

Happy eating my friends!

-Amy

 

 

 

 

 

Easy Meatless Egg Rolls

Easy and delicious egg rolls, fried in coconut oil and meatless. 

Course Appetizer
Cuisine Chinese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 egg rolls
Author Amy - The Speedy Spatula

Ingredients

  • 10 egg roll wrappers
  • 1/2 package tri-colored coleslaw
  • 2 tbsp Stir-Fry Sauce
  • 1/4 tsp ground ginger
  • 1/4 tsp ground white pepper
  • 4 tbsp coconut oil
  • 1/2 tbsp Sesame Oil

Instructions

  1. Place the coleslaw in a large skillet and season with the ground ginger, ground white pepper, and stir fry sauce.

  2. Stir the seasonings into the coleslaw and cook on medium heat for about 4 minutes, or just until the coleslaw begins to wilt.

  3. Place one egg roll wrapper on a cutting board or plate, diagonally, so that the square egg roll is in the shape of a diamond. 

  4. Spoon 2 tablespoons of the coleslaw mixture in the center of the egg roll wrapper and then begin folding the egg roll wrapper like an envelope.

  5. Fold the bottom half of the egg roll wrapper in toward the center, then fold both sides in until they touch the bottom egg roll wrapper that you have folder upward. 

  6. Finally, roll the egg roll up like a burrito so that the top half of the wrapper is closed.

  7. Dip your fingers into water and dab the water lightly on all of the seams and edges of the egg roll to seal it off and keep it closed.

  8. Repeat this process for each egg roll.

  9. Once the egg rolls are ready to fry, place four tablespoons of coconut oil (add more if needed) into a large skillet and heat the oil on medium high heat until hot. You can test to see if your oil is ready by flinging some water droplets into the skillet. If the water dances, the oil is hot enough to cook.

  10. Carefully place the egg rolls into the hot oil and allow them to cook for 2-3 minutes on all sides until golden brown and crispy.

  11. Remove the cooked egg rolls from the hot skillet and place on a paper towel lined plate.

  12. Serve hot with soy sauce, coconut aminos, or liquid aminos and enjoy! 

Shared at Weekend Potluck

Shared at Foodie Friday Link Party

Shared at Meal Plan Monday

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