Easy Vegetarian Pad Thai Egg Rolls: A simple veggie pad Thai is baked up into crisp egg roll wrappers and served with a spicy dipping sauce for a creative spin on egg rolls.
Every once and awhile I feel like I am a genius.
While most of the time, I struggle to get a load of laundry done or shower by 3 o’clock in the afternoon, it is days when I create something like Pad Thai Egg Rolls that I feel like a rock star.
Pad Thai Egg Rolls
Want to be a genius too?
You can totally claim these Pad Thai Egg Rolls as your own genius idea and do a little happy dance when your family starts to sing your praises.
A Few Notes on Veggie Pad Thai
You want this Pad Thai to be more traditional in flavor–add shrimp and fish sauce. You can use this Pad Thai Sauce recipe from Savory Sweet Life.
Heck, you can even add chicken. As you all know if you have been around me for any length of time, I despise all things seafood–well except for Avocado Tuna Salad and Asian Fish tacos. But that’s a story for another day.
You can also feel free to add in ANY veggies you like. I used a mix of water chesnuts, carrots, sugar snap peas and broccoli, but I think sweet pepper strips, edamame, and even cabbage would all be great options for this pad thai egg roll recipe.
One more note-this is NOT in any way a traditional Pad Thai.
There is no fish sauce nor is there tamarind.
I find that the Worcestershire Sauce and Fig Preserves are a great substitute for these two items. Of course if fish sauce and tamarind is in your cooking staples, use them.
Having a hard time finding Fig preserves? Just use apricot preserves.
Let’s Make Pad Thai Egg Rolls
Easy Vegetarian Pad Thai Egg Rolls
Egg rolls meet pad thai in a fun finger food.
- 4 ounces rice noodles
- 1 tablespoon vegan Worchestire sauce
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon fig preserves or apricot preserves
- 2 tablespoons rice wine vinegar
- 1 tablespoon water
- 3 tablespoons maple syrup or brown sugar
- 2 teaspoons Sriracha or chili paste
- 1 tablespoon canola oil
- 1 clove garlic minced
- 16 ounces mixed vegetables--I used a mix of water chesnuts broccoli, sugar snap peas, and carrots
- 1 cup bean spouts
- 1/4 cup sliced scallions
- 2 eggs separated
- 1/4 cup cilantro chopped
- 1 lime
Soak noodles in boiling water until softened, 10 to 15 minutes. Drain well in a colander.
Make the Pad Thai Sauce: Combine Worchestire, soy sauce, rice wine vinegar, water, fig preserves, maple syrup, and Sriracha together.
Preheat oven to 400 degrees.
Heat skillet over medium high heat and add in oil.
Add garlic and saute for 1 minute, add in vegetables, bean sprouts and scallions and saute for 3-5 minutes or until beginning to get crisp tender. Add in softened noodles and saute 1-2 minutes more.
Push noodles and vegetables to the side and add in 1 scrambled egg, mixing quickly. Once egg is cooked, mix into vegetables and noodles. Season with 2 tablespoons Pad Thai Sauce, squeeze of fresh lime juice and cilantro. Remove from heat.
Top each egg roll wrapper with about 1/4-1/3 cup Pad Thai. Brush sides with remaining egg that has been beaten with 1 tablespoon water.
Roll up into egg roll shape (watch video to see how it done.) And place on greased baking sheet. Continue with remaining egg roll wrappers.
Brush all egg rolls with remaining egg wash. Bake for 10 minutes. Flip and bake for another 5 minutes, or until browned and crispy.
Serve with remaining sauce.
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