Crispy Vegan Egg Rolls

  • Prep | 15-20 m

  • Cook | 17-25 m

  • Ready in | 32-45 m

  • Makes | approx 10-12 egg rolls

Ingredients

  • 1 tbsp sesame oil

  • 1/2 onion, thinly sliced (approx 1 cup)

  • 5 cloves garlic, minced

  • 2 tbsp white miso paste

  • 3 tbsp liquid aminos (or soy sauce)

  • 2 tsp sriracha

  • 4 cups thinly sliced cabbage

  • 3 cups veggies (i.e. carrots, mushrooms, peas, etc.)

  • 1/2 cup scallions

  • 10-12 vegan egg roll wrappers

  • favorite dipping sauce

Directions

  1. Heat 1 tbsp sesame oil over medium-high heat. Add the sliced onion.

  2. After a few minutes, stir the onion and add garlic, miso paste, liquid aminos, and sriracha.

  3. When ingredients are fragrant (approx 1-2 minutes), add in cabbage and other veggies. Cook for 5-10 minutes. Adjust seasonings to taste.

  4. Add scallions and thoroughly mix. Remove from heat.

  5. Add 1/3 cup of the mixture in the egg roll wrapper. Fold the wrapper according to package instructions. Place fold side down until ready to air fry. Repeat with remaining mixture.

  6. Air fry egg rolls for 5-7 minutes at 400F or pan fry in a light layer of oil on each side for a few minutes over high-heat, or bake in the oven for 10-15 minutes at 400F.

  7. Dip egg rolls in favorite sauce and enjoy!

all, apps & sidesAleks Alvaradonut-freeComment