High Protein Veggie Edamame Egg Roll

It turns out making egg rolls at home is much easier than we thought! We made these vegan egg rolls with @nasoya vegan egg roll wrappers and filled them with our edamame spaghetti, stir-fried cabbage, carrot, and scallions, seasoned with sesame oil, ginger, garlic, soy sauce, sugar, salt, ground white pepper. This recipe was inspired by @misspickledplum.

Veggie Egg Rolls with Edamame Noodles



  • 1 1/2 tablespoons sesame oil
  • 1 tablespoon ginger, peeled and minced
  • 1 tablespoon garlic, minced
  • 4 cups shredded cabbage
  • 2 cups carrot, julienned
  • 4 scallions, finely chopped
  • 1 1/2 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground white pepper


  1. Cook half a pack (8oz) of The Only Edamame Spaghetti pasta according to directions on the package.
  2. In a pan over medium heat, add sesame oil, ginger, and garlic, and cook for 1 minute.
  3. Add cabbage, carrot, and scallions, and cook for 4-5 minutes, until vegetables are tender.
  4. Add soy sauce, sugar, salt, and ground white pepper and stir. Cook for 1 minute, turn the heat off, and transfer the mixture into a bowl. Mix edamame noodles in with vegetables and set aside for 10 minutes, until the vegetables have cooled down a bit.
  5. Grab an egg roll wrapper and place it diagonally on a flat work surface (one edge of the wrapper should be facing you).
  6. Scoop about 2 tablespoons of the vegetable and noodle mixture and place it in the center of the wrapper. Spread it across sideways leaving about 2 inches of wrapper free on each side.
  7. Grab the bottom edge of the wrapper and fold it over the filling. Tightly roll until you reach the center of the wrapper.
  8. Tightly fold each side of the wrapper toward the center (where the filling is) and continue to roll until you’ve reach the top corner.
  9. Seal the top by wetting the corner with a little water. Place the egg roll on a plate with the top corner facing down. Repeat the same step until all the filling has been used.
  10. In a large pan over high heat, add enough oil to cover the surface of the pan by about half an inch.
  11. Transfer the egg rolls to a plate covered with paper towel to drain. Serve with your favorite dipping sauce.