Vegan Fried Rice Stuffed Homemade Egg Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 12
Makes 12 Eggrolls 3 SmartPoints per Eggroll
  • 1 package Ling Ling Chinese Style Vegetable Fried Rice (1 bag from the box)
  • 3 cups shredded cabbage (you can use a bag of cole slaw mix)
  • 1 small onion, sliced thinly
  • 2 stalks celery, diced small
  • 2 carrots, diced small
  • 2 teaspoons ground ginger
  • 1 teaspoon garlic powder
  • 2 teaspoons sesame oil
  • ⅛ cup teriyaki sauce
  • ⅛ cup Vegetarian Stir Fry Sauce
  • 12 Vegan Egg Roll Wrappers
  • Nonstick Cooking Spray
  1. Preheat oven to 375 degrees. Prepare a baking sheet with a silicone mat or line with parchment paper.
  2. In a large skillet or wok, heat the sesame oil and saute your onion, celery, and carrot for 2-3 minutes.
  3. Add in cabbage, garlic powder, ginger, stir-fry sauce, and teriyaki sauce. Mix well and continue cooking for 5-7 minutes stirring occasionally.
  4. When vegetables are translucent, mix in 1 package of the Ling Ling Chinese Style Vegetable Fried Rice.
  5. Cook for additional 4-5 minutes stirring consistently. Remove from heat and set aside.
  6. Place egg roll wrappers on a clean surface with a small bowl of water to help seal edges.
  7. Add 2 heaping tablespoons of rice and vegetable mixture into center of the egg roll wrapper.
  8. Fold over the end nearest you, then the sides, and roll into an egg roll shape.
  9. Place onto a lined baking sheet seam side down (we use a silicone mat).
  10. Spray the tops of the egg rolls with a spritz of non-stick spray.
  11. Bake for 10 minutes at 375 degrees, turn the egg rolls over, and continue cooking for additional 10-12 minutes or until golden brown.
Recipe by You Brew My Tea at