If egg rolls are on the menu, there’s a very good chance I’m ordering them. I love everything about them, from the savory filling to the crispy wrapper and all the colorful veggies hiding inside.

That’s exactly what inspired these Crispy Tofu Egg Roll Burritos. I took all the flavors I love in a classic vegetable egg roll and turned them into a hearty, protein-packed meal. Grated tofu, cabbage, carrots, green onions, and a savory sauce create a filling that tastes like the inside of your favorite egg roll, while crispy fried egg roll wrapper pieces add that irresistible crunch you know and love.

Wrapped up in a warm tortilla and drizzled with a creamy spicy mayo, these egg roll burritos are satisfying, rich in plant-based protein, and brimming with the bold flavors and textures that make egg rolls so delicious.

If you love egg rolls as much as I do, then you definitely need to give these Crispy Tofu Egg Roll Burritos a try. And if you do make this recipe, I’d love to hear from you! Leave a comment below and let me know how you liked it.

Why you’ll love this recipe

Packed with plant-based protein and veggies
All the flavors of an egg roll in an easy wrap
Quick enough for busy weeknight dinners
Crispy, crunchy texture in every bite
Drizzled with a creamy spicy mayo

What you’ll need

Avocado oil – Used to fry the egg roll wrappers until crispy; other neutral oils with a high smoke point will also work
Egg roll wrappers – Create crunchy strips for texture and flavor (check the ingredients list to make sure it’s vegan!)
Olive oil – Helps sauté the filling and crisp the burritos
Super-firm tofu – Adds plant-based protein and a hearty texture
Garlic – Provides a savory aroma
Cabbage – Forms the classic egg roll-inspired base
Carrots – Provide sweetness, color, and crunch
Green onions – Add freshness and a subtle onion flavor
Tortillas – Wrap everything into an easy handheld meal; white or whole-wheat tortillas will both work
Sesame seeds – Optional, for extra nuttiness and a light crunch
Vegan mayonnaise – Creates a creamy, rich base for the sauce
Sriracha – Adds heat and tangy flavor
Rice vinegar – Brightens and balances the sauce and filling
Sesame oil – Enhances the Asian-inspired flavors
Soy sauce – Adds savory depth and umami
Maple syrup – Balances the spice with a hint of sweetness
Ground ginger – Brings a warm, slightly spicy flavor

Serving suggestions

Serve with steamed edamame for an easy protein-packed dinner.
Whip up a bit of extra spicy mayo for dipping.
Pair with a side of pickled vegetables to bring brightness and acidity to the meal.
Balance your meal with miso soup for a cozy and balanced combination.
Enjoy with a simple side salad dressed in a sesame ginger vinaigrette.

Ingredient substitutions

Shredded cabbage – Coleslaw mix works as an easy shortcut here!
Soy sauce – Tamari or coconut aminos are great alternatives, especially for a gluten-free option.
Maple syrup – Swap in honey (if not vegan), agave nectar, or brown sugar for a similar touch of sweetness.
Egg roll wrappers – Use crispy wonton strips, crushed rice crackers, or store-bought crispy chow mein noodles instead to give the burrito a bit of extra crunch.
Burrito-sized tortillas – If you don’t have burrito-sized tortillas on hand, you can substitute whole-wheat tortillas, spinach wraps, or gluten-free wraps instead.
Sriracha – Though the flavor might change a bit, you can substitute sriracha for another hot sauce (like sambal oelek or chili garlic sauce) to add a kick of heat to the spicy mayo.

Recipe tips

Let the tofu mixture cool for a few minutes before assembling the burritos to help the tortillas stay intact and easier to roll.

Add the crispy egg roll pieces at the end before rolling and serving to maintain their crunch and prevent them from softening.

Cook the burritos seam-side down first and press gently with a spatula to help seal them and create an extra crispy exterior.

How to make this recipe

Fry the wrappers: Fry the egg roll wrappers in avocado oil until golden and crispy, then drain and crumble into pieces.
Make the sauce: Whisk together the vegan mayonnaise, sriracha, rice vinegar, sesame oil, soy sauce, and maple syrup until smooth.
Cook the garlic and tofu: Sauté the garlic in olive oil, then add the grated tofu and cook until lightly golden.
Add the vegetables: Stir in the cabbage and carrots and cook until tender-crisp.
Season the filling: Add the soy sauce, sesame oil, rice vinegar, ginger, maple syrup, and black pepper, then cook briefly and stir in the green onions.
Assemble the burritos: Divide the filling among the tortillas and top with sesame seeds, crispy wrapper pieces, and spicy mayo.
Roll and crisp: Fold and roll the tortillas into burritos, then cook in a skillet until golden and crispy on all sides.
Serve: Slice in half and serve warm.

FAQ

Store leftover burritos in an airtight container in the fridge for up to 3 days. Reheat them in a skillet, air fryer, or oven until warmed through and crispy.

Yes! Bell peppers, mushrooms, bean sprouts, edamame, broccoli slaw, or shredded Brussels sprouts would all be delicious in this recipe.

Yes. Use gluten-free tortillas and substitute the soy sauce with tamari or certified gluten-free soy sauce. You can either skip the crispy egg roll wrappers or replace them with a gluten-free crunchy topping instead.

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Crispy Tofu Egg Roll Burritos

These Crispy Tofu Egg Roll Burritos combine all the flavors of a classic egg roll in a satisfying, plant-based meal. They’re crispy, high in protein, easy to make, and perfect for when you’re craving takeout-style comfort food at home!

Course Main Course

Cuisine Fusion, Global-Inspired

Prep Time 15

Cook Time 25

Total Time 40

Servings wraps

Calories 725kcal

Ingredients

1/4 cup avocado oil for frying
3 egg roll wrappers
2 tbsp olive oil divided
1 16-ounce block super-firm tofu, grated
3 cloves garlic minced
3 cups shredded cabbage
1 cup shredded carrots
1/2 tsp ground ginger
1/4 cup soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp maple syrup
1/2 tsp black pepper
4 green onions sliced
4 large burrito-sized tortillas
4 tsp sesame seeds

Spicy Mayo

1/4 cup vegan mayonnaise
1 tbsp sriracha
1 tsp rice vinegar
1 tsp sesame oil
1 tsp soy sauce
1 tsp maple syrup

Instructions

Heat the avocado oil in a skillet over medium heat. Fry the egg roll wrappers one at a time until golden and bubbly, about 15-30 seconds per side. Transfer to a paper towel-lined plate to drain. Once cooled, crumble into small crunchy pieces and set aside.
In a small bowl, make the Spicy Mayo by whisking together the vegan mayonnaise, sriracha, rice vinegar, sesame oil, soy sauce, and maple syrup until smooth. Set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook for 2-3 minutes, stirring frequently, until fragrant.
Add the grated tofu and cook for 4-5 minutes, stirring occasionally, until lightly golden and some of the moisture has evaporated.
Stir in the cabbage and carrots. Cook for 5-7 minutes, stirring often, until softened but still slightly crisp.
Add the soy sauce, sesame oil, rice vinegar, ground ginger, maple syrup, and black pepper. Toss well to coat and cook for 1-2 minutes more. Remove from the heat and stir in the green onions.
Divide the tofu mixture among the tortillas. Top each with 1 teaspoon sesame seeds and a generous handful of the crispy egg roll pieces. Drizzle with the spicy mayo.
Fold in the sides and roll tightly into burritos.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Place the burritos seam-side down and cook for 1-2 minutes, until sealed and golden brown. Turn and cook on the remaining sides until crisp and lightly browned all over.
Cut in half and serve warm.

Nutrition

Calories: 725kcal | Carbohydrates: 25g | Protein: 26g | Fat: 50g | Fiber: 22g

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