Vegetable Tofu Egg Rolls

Name: Vegetable Tofu Egg Rolls With Sweet Potato Vermicelli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: Korean-inspired
Ingredients: 3 scallions; 8 cabbage leaves, white and red; 1/2 onion; 2 carrots; 1 potato; 1 tbsp olive oil; salt, to taste; 4 cloves garlic, minced; black pepper, to taste; 1 cup mung bean sprouts; 3/4 cup cooked sweet potato vermicelli; 1 (14 oz) box firm tofu; 1 tbsp sesame oil; 1 tbsp soy sauce; 1 package egg roll wrappers; 3 cups vegetable oil, for frying; water, for sealing

These crispy vegetable tofu egg rolls combine firm tofu, shredded cabbage, carrots, and sweet potato vermicelli in a golden wrapper—a Korean-inspired appetizer with deep family roots.

🌍Korean-inspired 🏷️Egg rolls 🏷️Vegetarian 🏷️Tofu 🏷️Appetizer Fried

🏷️

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TikTok

Total

40 min

Servings

12

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

3 scallions
8 cabbage leaves, white and red
1/2 onion
2 carrots
1 potato
1 tbsp olive oil
salt, to taste
4 cloves garlic, minced
black pepper, to taste
1 cup mung bean sprouts
3/4 cup cooked sweet potato vermicelli
1 (14 oz) box firm tofu
1 tbsp sesame oil
1 tbsp soy sauce
1 package egg roll wrappers
3 cups vegetable oil, for frying
water, for sealing

Instructions

1
Chop the scallions, cabbage, onion, carrots, and potato into small, rough pieces.
2
Heat olive oil in a large pan or wok over medium-high heat. Add the chopped carrots, potato, onion, and cabbage.
3
Add the scallions and season with salt. Sauté for a few minutes, then add the minced garlic and black pepper.
4
Add the mung bean sprouts, stir to combine, then cover the pan and let the vegetables steam until tender, about 5-7 minutes.
5
Transfer the cooked vegetable mixture to a food processor. Add the cooked sweet potato vermicelli.
6
Pulse the mixture a few times until it's roughly chopped but not puréed. Transfer to a large mixing bowl.
7
Crumble the firm tofu into the bowl with your hands. Add sesame oil, soy sauce, and another pinch of black pepper.
8
Mix the filling until everything is well combined.
9
To assemble, lay an egg roll wrapper on a flat surface in a diamond shape. Wet the edges with water.
10
Place about 2-3 tablespoons of filling in the center. Fold the bottom corner up over the filling, tuck in the sides, and roll tightly to seal.
11
Heat about 2-3 inches of vegetable oil in a deep skillet or pot to around 350°F (175°C).
12
Carefully place the egg rolls in the hot oil, being sure not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
13
Remove the cooked egg rolls with a slotted spoon and let them drain on a wire rack or paper towel-lined plate.

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Tips & Notes

Pro tips

Press your firm tofu with a clean towel for 15–20 minutes before crumbling to eliminate excess moisture, which prevents soggy rolls and improves texture.
Julienne or finely mince all vegetables to uniform sizes so they cook evenly and fit neatly inside the wrapper without tearing it.
Seal the wrapper edges with a light brush of cornstarch slurry (cornstarch + water) pressed firmly with your fingers to prevent unwrapping during frying.
Maintain oil temperature at 350°F and fry in batches without crowding; rolling temperature drop leads to greasy, unevenly cooked results.

Substitutions

Cabbage (white or red) → bok choy or napa cabbage (slightly softer; chop finely and drain well)
Sweet potato vermicelli → regular rice vermicelli or cellophane noodles (identical cooking method)
Olive oil → neutral vegetable oil for frying (olive oil has a lower smoke point; use vegetable or peanut oil instead)

Storage & make-ahead

Refrigerate cooked egg rolls in an airtight container for up to 3 days; reheat in a 375°F oven for 8–10 minutes. Freeze uncooked or cooked rolls in a freezer bag for up to 3 months; fry from frozen, adding 1–2 minutes to cook time.

Equipment

deep frying pan or wok · thermometer for oil temperature

Common Questions

Can I make the filling ahead of time?

Yes. Prepare the vegetable and tofu mixture up to 24 hours in advance and store in an airtight container in the refrigerator. Assemble and fry the rolls just before serving for maximum crispness.

How do I prevent the egg rolls from getting soggy?

Ensure vegetables are finely chopped and well-drained after shredding. Don't overfill the wrappers, and fry at 350°F until golden. Serve immediately for best texture.

Can I use a different type of tofu?

Firm or extra-firm tofu works best. Soft tofu will break apart during assembly and cooking. Press your tofu for 15–20 minutes to remove excess moisture.

What's the best way to reheat leftover egg rolls?

Reheat in a 375°F oven for 8–10 minutes to restore crispness, or air-fry at 350°F for 5–7 minutes. Avoid microwaving, which makes them soggy.

Can I freeze these egg rolls before frying?

Yes. Place assembled rolls on a parchment-lined tray, freeze for 2 hours, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding 1–2 minutes to cooking time.