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Vegan Egg Roll Recipe

Game Day - Vegan Egg Rolls

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Course: Vegan
Cuisine: Again Fusion
Keyword: Again Fusion, Aquafaba, Egg Rolls, egg substitute, Rice Cauliflower, Vegan
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 12
Author: Rebecka Evans


  • 12 sheets Twin Dragon Egg Roll Wrappers
  • 1 10- ounce bag frozen riced cauliflower
  • 2 ½ cups shredded cabbage
  • ¼ cup shredded carrot
  • ¼ cup chopped green onion
  • ¼ cup chopped button mushrooms
  • 1 teaspoon minced garlic
  • ½ teaspoon minced ginger
  • ½ teaspoon soy sauce
  • ¼ teaspoon sesame oil
  • 2 tablespoons Aquafaba Garbanzo or other white bean liquid see notes
  • 1 teaspoon cracked black pepper
  • 2 cup vegetable oil plus 2 teaspoons

Mango Sriracha Sweet and Sour Sauce:

  • 2 tablespoons mango jelly
  • 1 teaspoon sriracha sauce
  • ½ cup ketchup
  • ¼ cup water


  • Remove the Twin Dragon Egg Roll Wrappers from the package. Cover with a damp paper towel
  • Drain 1 can garbanzo beans into a small bowl. Set aside the liquid to use as egg substitute. Beans can be reserved for another use
  • Shred cabbage and mince mushrooms, garlic, and carrot. Fine chop mushrooms and green onions
  • Heat a wok or large heavy skillet over high heat. Add 2 teaspoon vegetable oil and 1 teaspoon sesame oil to hot pan. Add all the ingredients and cook until all the liquid is evaporated, about 3-4 minutes. 
  • Remove mixture from heat and allow to cool for 10 minutes. Add Aquafaba and mix well. 
  • Place the square egg roll wrapper on a flat surface in a diamond configuration (so that a corner is facing toward you).
  • Place ¼ cup of the filling on the corner closest to you
  • Roll the corner closest to you over the filling once, gently tucking it under the mixture.
  • Next, fold over both the left and right sides of the wrapper towards the middle.
  • Brush Aquafaba over the opposite corner of the egg roll wrapper, taking care only to brush it on the wrapper itself.
  • Now, with your fingers on top of the roll, continue tightly rolling the egg roll into a cigar shape until completely sealed. 
  • Fry egg rolls in 2 cups hot oil until golden brown. Drain on clean paper towel

Mango Sriracha Sweet and Sour Sauce:

  •  Add all 4 ingredients to a small saucepan, whisk to combine. Cook over medium heat for 5 minutes