Deep fried, golden beauty. Egg rolls are a true comfort food and I like mine spicy! But feel free to follow my modifications for a more mild experience. As you can see, we eat our egg rolls with noodle soup, stir fry and all by their lonesome! Talk about a weight gainer that is worth every minute!!

Eggrolls and soup egg roll set up veggie seitan eggrolls apron


25 Minutes

  • 1/2 lb finely diced chicken-styled seitan

  • 6 cherry or grape tomatoes, halved

  • 1/2 tablespoon grated ginger root

  • 1/4 teaspoon ground coriander

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon black pepper

  • 1 cup grated red cabbage

  • 1 cup grated carrot

  • 1 grated jalapeño pepper

  • 2 tablespoons soy sauce

  • 1 1/2 tablespoons sriracha

  • 2 cups sesame oil (can be substituted for vegetable, canola or peanut oil)

  • 1 tablespoon water

  • 1 tablespoon all purpose flour

  • (For less spice, reduce or remove sriracha and jalepeno)


12 Minutes

  1. In saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add tomatoes and cook, stirring frequently so that the tomatoes break down into a paste but don’t burn. Reduce heat to medium. Add finely chopped (ground) seitan, 1/2 a tablespoon soy sauce, and 1/2 tablespoon Sambal Oelek Chili Paste. Cook, stirring frequently until seitan is cooked through. Add oil as needed. Once cooked, transfer seitan to a large bowl.

  2. Mix seitan with ginger root, coriander, garlic powder and black pepper- cook on medium heat until cooked through. Set aside.

  3. Place grated cabbage, carrot, jalapeño, soy sauce and sriracha to a medium bowl. Add turkey and mix well.

  4. Heat sesame oil over medium heat.

  5. Mix 1 tablespoon water with 1 tablespoon all purpose flour to make a paste. This is used to seal the egg rolls.

  6. Arrange egg roll wrappers in a diamond, so that one corner is facing your tummy and the other is facing the wall. Place 2 tablespoons of egg roll mixture in the middle of each egg roll wrapper. Fold the corner near your tummy tightly over the top (without tearing! Be gentle at first until you get the hang of it). roll once, fold both ends (left and right) towards the center, and roll twice more. Use the flour mixture to seal the final corner against the roll. Set aside. This recipe yields approximately 10 egg rolls.

  7. Place egg rolls in the frying pan. Do not crowd! I cook mine 4 at a time. Rotate egg rolls until golden brown on all sides, anywhere between 8-12 minutes. Serve with Sweet Chili Sauce, Spring Roll Dipping Sauce, Soy Sauce or Sriracha!

  8. Note: You know your stove best – play with the heat of the oil. I prefer to fry mine slightly under medium heat so not to burn.

Additional Cooking Instructions

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