Vegan Mushroom Egg Rolls
A healthier version of a classic appetizer that truly doesn't disappoint.
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.