Vegan Mushroom Egg Rolls, Quick & Dirty

We’re living in really interesting, unprecedented, and, frankly, scary times. My fiance (Mr. Cleanish) and I were supposed to be getting married in May in Canada, so we decided that in the two months leading up to the wedding, we’d be better about eating at home and sticking to a healthier meal plan. As a medical student in my last few weeks before receiving my MD, I’ve been reading about and talking about Coronavirus a lot to understand the virus on a scientific and clinical level. Not only did I need to adopt social distancing, but I also needed news distancing for my own sanity. I have been keeping busy by getting to all of the domestic tasks that have been on my to-do list for quite some time. Part of that has been to create more recipes and share them with you/the Internet.

COVID-19 is making the wedding nearly impossible and we’re most likely postponing it to the fall, which, as you can imagine, is extremely stressful and less than ideal. It really made us crave comfort food, so I set out to healthify one of our favorite appetizers – egg rolls!

Servings: 7-8

Ingredients:
2 tbsp oil of choice (I recommend avocado or olive)
6 large mushrooms, finely chopped
1/2 yellow or white onion, finely chopped
3 cloves garlic, minced
2 1/2 cups prepackaged veggie slaw
1 1/2 tbsp peanut butter
1 tsp toasted sesame oil
2 tbsp Tamari/soy sauce/coconut aminos
1 pinch white sesame seeds
Egg roll wrappers, sold at most grocery stores in refrigerated section
Small bowl of water

Recipe:
1. On a medium skillet, heat oil over medium heat. When hot, saute mushrooms, onions, and garlic until fragrant, about 2 minutes. Add veggie slaw to the pan.

2. Cook the mixture until slaw is translucent and all of the veggies have cooked down, about 3-5 minutes.

3. Stir in peanut butter, sesame oil, Tamari, and white sesame seeds. Cook for another 2 minutes. Turn off heat and let the filling cool.

4. Lay out an egg roll wrapper and spoon a spoonful of filling into the center of the wrapper. Wrap one corner around the middle. Wet your fingers in the small bowl of water and moisten the other three corners. Wrap each side inwards and then roll it towards the final corner. Repeat to make 7-8 rolls, depending how much filling you want in each egg roll.

5. Preheat air fryer to 400F. Preheating an air fryer just means turning it on for a 3-5 minutes to allow it to get to your desired temperature.

6. Place egg rolls in basket with space between them and air fry for 10 minutes, flipping the rolls over halfway through cooking.

Let the egg rolls cool off a bit before enjoying, unless you want to destroy the inside of your mouth.

Serve with your favorite dipping sauce. I’m partial to the sweet chili sauce from Trader Joe’s.

Print Recipe

Vegan Mushroom Egg Rolls

A healthier version of a classic appetizer that truly doesn't disappoint.

Prep Time30 minutes mins

Cook Time10 minutes mins

Course: Appetizer, Side Dish, Snack

Cuisine: American, Chinese

Keyword: airfryer, eggrolls, vegan, vegetarian

Servings: 8 egg rolls

Ingredients

Filling

• 2 tbsp oil avocado or olive
• 6 large mushrooms finely chopped
• ½ onion finely chopped
• 3 cloves garlic finely chopped
• 2 ½ cups prepackaged veggie slaw
• 1 tsp sesame oil
• 2 tbsp Tamari or soy sauce
• 1 pinch sesame seeds

Wrapping

• 8 egg roll wrappers
• 1 small bowl of water

Instructions

• On a medium skillet, heat oil over medium heat. When hot, saute mushrooms, onions, and garlic until fragrant, about 2 minutes. Add veggie slaw to the pan.
• Cook the mixture until slaw is translucent and all of the veggies have cooked down, about 3-5 minutes.
• Stir in peanut butter, sesame oil, Tamari, and white sesame seeds. Cook for another 2 minutes. Turn off heat and let the filling cool.
• Lay out an egg roll wrapper and spoon a spoonful of filling into the center of the wrapper. Wrap one corner around the middle. Wet your fingers in the small bowl of water and moisten the other three corners. Wrap each side inwards and then roll it towards the final corner. Repeat to make 7-8 rolls, depending how much filling you want in each egg roll.
• Preheat air fryer to 400F. Preheating an air fryer just means turning it on for a 3-5 minutes to allow it to get to your desired temperature.
• Place egg rolls in basket with space between them and air fry for 10 minutes, flipping the rolls over halfway through cooking.
• Let cool and serve with your favorite dipping sauce.

Notes

*If you don’t have an air fryer, you can bake these in the oven at 425 for 12-15 minutes.