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This vegan Vietnamese Egg Rolls recipe is the perfect appetizer or snack to enjoy during Lunar New Year or anytime of the year. The crispy outer layer, juicy plant-based pork and egg filling makes them so enjoyable. Serve with fresh lettuce and herbs and a dipping sauce for a complete experience.
A few notes:
- The wrappers are typically packaged as “Spring Roll Wrappers” at most grocery stores. Nasoya is one of the few brands I know that makes vegan spring roll wrappers.
- JUST Egg and OmniPork are used in this recipe as a plant-based alternative to the traditional pork and egg.
- Store any leftovers for up to 3 days in the refridgerator. To reheat, you can air fry at 400F or shallow fry for a few minutes.