VEGAN CRISPY MUSHROOM SPINACH EGG ROLLS! TAG your friends and grab recipe below…


VEGAN CRISPY MUSHROOM SPINACH EGG ROLLS!
TAG your friends and grab recipe below ✨

An announcement:
BALI RETREAT POMO. $500 off retreat price!
As many of you know, I am co-hosting a plant food & yoga retreat! (I will be cooking daily for the attendees and leading a couple workshops and cooking classes)
Swipe for info and click the link in my bio then click “Bali Retreat”
Snag your spot ASAP!
RECIPE:
Vegan egg roll wrappers (I use the “twin dragon” brand)
16 ounces mushrooms (either oyster or cremini) finely chopped
4 ounces spinach, Finley chopped
2 cloves garlic, minced
1 bunch green onions, finely chopped
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp avocado oil
3 tbsp toasted sesame seeds
1/2 tsp salt
Oil for frying
Instructions:
1. Once all your ingredients are chopped and ready, to a wok or pan over medium heat and add avocado oil then add green onions and cook for 2 minutes then add minced garlic and cook for an additional 2 minutes. Add sesame oil to the green onion/ garlic mixture then add the finely chopped mushrooms and mix. Cook for 5-7 minutes. Then add spinach, soy sauce, sesame seeds, salt, mix and cook for 3 minutes or until spinach is completely cooked and wilted. Turn off heat. Taste and add more salt if needed. Turn off heat, transfer mixture to a bowl or plate and let cool.
2. Heat oil to 375. Lay out one egg roll wrapper with a corner pointed toward you. Place 2 tablespoons of mixture in the center.
3. Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. Like you would wrap a burrito! Seal the last corner edge by Dipping your finger into water then dabbing it onto the corner.
4. Fry egg rolls until lightly browned and crispy turning occasionally.
Serve with sauce of choice! •

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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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