Vegan Tofu Egg Roll Burritos

ByRachael Ajmera, MS, RD Updated
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These Vegan Tofu Egg Roll Burritos are a fun, flavor-packed twist on a takeout classic! They’re loaded with savory tofu, crisp cabbage and carrots, and classic Asian-inspired seasonings, then wrapped up with egg roll pieces for an extra crunch. This is a high-protein, plant-based meal that’s healthy but tastes indulgent.

Egg Roll Burrito

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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 Vegan 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 Vegan 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 these Vegan Tofu Egg Roll Burritos

  • They’re packed with plant-based protein and veggies.
  • They feature all the flavors of an egg roll tucked into an easy wrap.
  • They’re quick enough to whip up for busy weeknight dinners.
  • There’s a crispy, crunchy texture in every bite.
  • They’re drizzled with a creamy and delicious spicy mayo sauce.
Egg Roll Burrito

Vegan Tofu Egg Roll Burrito ingredients

  • Avocado oil boasts a high smoke point, which is ideal for frying the egg roll wrappers until golden and crispy. You can use any neutral oil with a high smoke point, like canola or vegetable oil.
  • Egg roll wrappers create those irresistible crispy, crunchy pieces that give these burritos a fun egg roll-inspired twist. Be sure to check the ingredient label first — not all egg roll wrappers are vegan!
  • Olive oil helps sauté the tofu filling and gives the burritos a crisp exterior when pan-seared.
  • Super-firm tofu provides plant-based protein, plus a hearty texture to make these burritos more filling. I recommend sticking to super-firm tofu since it crumbles easily and doesn’t require pressing.
  • Garlic adds a savory flavor that builds the foundation of the filling.
  • Cabbage, carrots, and green onions create the classic egg roll-inspired filling. Cabbage provides the hearty base, carrots add some sweetness, and green onions bring a bright finish.
  • Tortillas wrap up all the delicious fillings into an easy handheld meal. I like using large flour tortillas, but whole-wheat tortillas also work well.
  • Sesame seeds add a nutty flavor and subtle crunch. They’re optional but make these burritos feel extra special!
  • Vegan mayonnaise creates the creamy base for the spicy mayo sauce. Use your favorite store-bought vegan mayo or make your own.
  • Sriracha adds a spicy kick and tangy flavor to the sauce.
  • Rice vinegar brightens the filling and sauce with a touch of acidity.
  • Sesame oil enhances the savory, Asian-inspired flavors.
  • Soy sauce adds a salty, umami flavor that makes the tofu filling really taste like egg rolls.
  • Maple syrup balances the spicy, savory flavors with a hint of sweetness.
  • Ground ginger adds warmth and a subtle spice that ties all the egg roll-inspired flavors together.

How to serve Vegan Tofu Egg Roll Burritos

  • 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 flavorful combination.
  • Enjoy with a simple side salad dressed in a sesame ginger vinaigrette.
Egg Roll Burrito

Substitutions & variations

  • 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.

Quick 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.

Step-by-step instructions

  • Egg Roll Burrito
  • Egg Roll Burrito
  • 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.
  • Egg Roll Burrito
  • Egg Roll Burrito
  • 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.
  • Egg Roll Burrito
  • Egg Roll Burrito
  • 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.

Make ahead & storage

These Vegan Tofu Egg Roll Burritos are perfect for meal prep. A little planning ahead can help keep all those delicious textures intact!

Meal prep

  • Make the filling ahead: Prepare the tofu and veggie filling up to 3 days in advance and store it in an airtight container in the fridge.
  • Mix the spicy mayo: The spicy mayo can be made ahead and refrigerated for up to 1 week.
  • Fry the wrappers when ready: For maximum crunch, fry and crumble the egg roll wrappers right before assembling the burritos.
  • Assemble and crisp before serving: You can assemble the burritos ahead of time, but they’re at their crispiest when pan-seared just before serving.

Storing leftovers

  • Fridge: Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
  • The crunch won’t last forever: The crispy egg roll pieces will soften over time, but don’t worry! The burritos will still be delicious.
  • Reheat for best texture: Warm leftovers in a skillet over medium heat or in a 375° F oven for around 8-10 minutes, or until heated through and crispy on the outside.

Freezing

  • Freeze the filling: The tofu and vegetable filling freezes well for up to 3 months in an airtight container or freezer-safe bag.
  • Thaw overnight: Let the filling thaw in the fridge before reheating and assembling fresh burritos.
  • Skip freezing assembled burritos: The fried egg roll pieces lose their signature crunch after freezing and thawing, so it’s best to assemble them fresh.
Egg Roll Burrito

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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Egg Roll Burrito
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5 from 2 votes

Vegan Tofu Egg Roll Burritos

These crispy Vegan 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 Asian-inspired, Fusion, Global-Inspired
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 wraps
Calories 725kcal

Ingredients

  • 1/4 cup avocado oil for frying
  • 3 egg roll wrappers (for crispy topping)
  • 2 tablespoons 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 teaspoon ground ginger
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon maple syrup
  • 1/2 teaspoon black pepper
  • 4 green onions sliced
  • 4 large burrito-sized tortillas
  • 4 teaspoons sesame seeds

Spicy Mayo

  • 1/4 cup vegan mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon 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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2 Comments

  1. 5 stars
    I absolutely love egg rolls, so I was excited to try these and I was not disappointed! I loved all the textures and flavors, along with how easy this was to make. I stored a few in the fridge too and they held up well without getting soggy. Thanks for the recipe!

    Reply

  2. 5 stars
    Five stars! I love how easy the filling was to make. I used a bag of shredded cabbage and carrots and it sped up the cooking time quite a bit. The spicy mayo was simple but so tasty!

    Reply