#vegan egg roll wrappers

[morethansalad]

Vegan Cheeseburger Spring Rolls (Cheesecake Factory Copycat)

[curvycarbivore]

Cheeseburger Egg Rolls (Vegan)

Yield: 12 servings | Prep time: 30 minutes | Cook time: 20 minutes | Total time: 50 minutes

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Take your cheeseburger cravings to the next level with these vegan cheeseburger egg rolls! Made with Hungry Planet Beef Plant-Based Ground and homemade cheese sauce, these are bound to satisfy even the non-vegans of your group. They're meaty, cheesy, and oh so crunchy. Top them with traditional burger toppings like lettuce and tomato, and dip them in ketchup, mustard, or leftover cheese sauce (my fave). The time and effort it takes to make this recipe is definitely worth it. Enjoy!

Egg Roll Ingredients:

1 package of Hungry Planet Beef Plant-Based Ground

2 tbsp neutral oil (I used grapeseed)

1 cup of white onion, diced

2 garlic cloves, minced

4 tbsp ketchup

Cheese sauce (see below)

12 vegan egg roll wrappers

2-3 cups of oil for frying (I used vegetable oil)

Diced tomato for serving (optional)

Shredded lettuce for serving (optional)

Cheese Sauce Ingredients (yields 1.5 cups):

1 cup of diced potato

1/2 cup of diced carrot

1/4 cup of diced onion

1/3 cup nutritional yeast

1 tsp garlic powder

1/4 tsp salt

1/4 - 1/2 cup hot water

Directions for the Cheese Sauce:

Start by making the cheese sauce since you can prep the rest of your items and beef filling while it cooks.

Dice the potato, carrot, and onion and place them in a sauce pot with enough water to boil them.

Boil the veggies for 20-25 minutes, or until they are soft and tender.

Carefully transfer the cooked veggies to a blender (save 1/2 cup of the hot water).

Add the nutritional yeast, garlic powder, salt, and 1/4 cup of the hot water to the blender.

Blend until the cheese is smooth and creamy. Add more water if needed.

Taste and adjust the cheese (add more nutritional yeast, salt, etc. if needed).

Once the cheese is done, cover it to stay warm and set it aside.

Directions for the Egg Rolls:

Make the beef filling.

Heat a large frying pan over medium heat, and add the 2 tbsp of oil to the pan.

Add the diced onion and minced garlic to the pan, and cook for 2-3 minutes until fragrant.

Add the entire package of Hungry Planet Beef Plant-Based Ground to the pan.

Using your spatula, gently break up the beef ground and mix it in with the onion.

Cook, stirring occasionally, until the beef is browned, about 5 minutes.

Mix in the ketchup and cook for another minute.

Remove the pan from heat and let it cool.

Now that the cheese sauce and beef filling is done, it's time to assemble the egg rolls (see photos above).

Take one egg roll wrapper and lay it on a clean surface. Face one of the points towards you so the wrapper is in a diamond shape.

Lay about 3 tbsp of the beef filling in a horizontal line in the center, and drizzle with about 1-2 tbsp of the cheese sauce.

Wrap the egg roll by bringing both sides to the center, folding the bottom up over the center, and rolling it away from you.

Before completely rolling it up, wet the top of the egg roll wrapper with some water (I usually use my finger) and finish rolling it up. The water should help seal it shut.

Set it aside (seam-side up so that it can dry), and repeat with the rest of your wrappers.

Once all the egg rolls are wrapped, it's time to fry them.

Heat a large frying or sauce pan on the stove over low heat.

Add about 1 inch of oil into the pan.

Once the oil is hot, carefully place the egg rolls in the pan. You may have to fry them in batches if they don't all fit.

Fry the egg rolls, rotating them occasionally, until all sides are brown. They will take about 10 minutes to become golden brown (be patient - frying them slowly over low heat is key).

Once they are golden brown, remove them from the oil and place them on a drying rack to cool.

Slice them in half and serve with the leftover cheese sauce, lettuce, and tomato.

Tips and Tricks:

Turn this into a faster appetizer by making them all ahead of time. Follow all the steps to wrap the egg rolls, then wait to cook them a few minutes before you're ready to serve them. You can even place the uncooked egg rolls in the fridge overnight.

You can also bake these if you'd like to cook many at once. Heat the oven to 350º F and place the egg rolls on a greased baking sheet, brush them with some oil, and bake them for 5 minutes on each side (starting with the seam-side down), or until they are browned on the outside. You can broil them for a minute at the end for that extra crisp.

Store the leftover egg rolls in an air-tight container in the fridge for up to 3 days or in the freezer for up to 1 month. Reheat them in a 350° F oven for 5 minutes (or for 15 minutes if frozen), or re-fry them in some oil.

[fragilel0vely]

cream cheese wonton recipe !

wow ! i actually love this recipe so so much, it’s really yummy and four wontons is only 90 cals ! it’s also super duper simple to make :)

ingredients :

1 nasoya vegan egg roll wrapper (it doesn’t have to be vegan or this brand necessarily, this is just what the store had)

1 tbsp philadelphia 1/3 less fat cream cheese (not the whipped kind)

optional : whatever spices you want !

instructions:

cut the egg roll wrapper into four equal pieces

mix cream cheese with spices if desired (i put a little everything but the elote seasoning in one of mine and it was really tasty !)

divide cream cheese among the wrappers evenly

wet the edges of the wrappers and fold into wontons

airfry at 350 for 3 minutes (or you could use the oven, but i don’t know how long it would take)

[mypureplants]

These vegan egg rolls have a delicious filling of carrots, cabbage, scallion, and mushrooms wrapped in crunchy rice paper wrappers. You can prepare the filling in 10 minutes and bake the whole batch in one in 20 minutes. Or deep-fry or air-fry them for a couple of minutes. Are you looking https://mypureplants.com/vegan-egg-rolls-rice-paper/?utm_source=tumblr&utm_medium=social&utm_campaign=ReviveOldPost

[foodies-channel]

🍥 Are these good for egg rolls even though they say spring? I can't find non vegan egg roll wraps anywhere so I tried a Hmong market that had all the clear spring roll wrappers. The lady said I could use these one as egg rolls. These are vegetarian too 🙃

🍔YouTube || 🍟Reddit

[pinerring]

Blue dragon spring roll wrappers gluten free

I used my food processor to shred my own green cabbage and carrots, but you could also buy them already shredded in packages at the store if you want. Now that you have your wrapper selected, making your vegan spring rolls is SO easy!Īll you need is some minced garlic, grated fresh ginger, shredded cabbage, shredded carrots, and chopped green onions for the filling. How to make crispy baked veggie spring rolls You can also make your own wrappers and use whole wheat flour to create a more whole food plant based version! Here’s an easy recipe. These are circle shape instead of square like I used, but still work fine. Make sure you use a wire rack to bake them on instead of directly on the baking sheet if you go this route. This brand is easier to find at most stores like Walmart, but it is white rice and very thin. This brand is supposed to be available at these stores: Albertsons, Shaw’s, Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper and Gelson’s. These are what I was looking for when I went to Albertson’s but found the Nasoya Vegan Egg Roll Wrappers instead. These are also vegan & flour based, but I couldn’t find them in stock anywhere or online. I learned the hard way, however I was using regular rice paper instead of brown rice so maybe these would be sturdier. Otherwise they stick to the bottom and tear when you try to flip them. If you use rice paper it will be VERY IMPORTANT that you place them on a wire rack instead of directly on a baking sheet when cooking. However, rice paper is a lot thinner than flour so be warned that they may not hold together as well. These are also great if you need a gluten-free option. These are vegan, no-oil, AND whole food plant based. Star Anise Foods Brown Rice Vietnamese Spring Roll Wrappers The downside is it’s refined flour, but I was happy that they were vegan and no-oil so this was the brand I used. Albertson’s was the ONLY store in my town that had a flour based vegan egg roll wrapper and it does not have oil. They have another one that is NOT vegan so read carefully. I found these at ALBERTSON’S!!! Yes, it says “Egg” in the name, but make sure they also say vegan on the front, because it does not actually contain egg. I only recommend products I love! Nasoya Vegan Egg Roll Wrappers If you click a link and make a purchase, I may receive a small commission at no additional cost to you. This post contains affiliate links for your convenience. Once you find the right wrapper for you, you are in business! This was not an easy task, but here are some options I have researched. The hardest part of making homemade vegetable spring rolls is finding a vegan or plant based wrapper. As usual, I was happily proven wrong! These Crispy Baked Veggie Spring Rolls are actually REALLY fast & easy to make! YAY! What brand & where to find vegan or whole food plant based wrappers I had been wanting to try to make my own vegan, baked no-oil version but thought it might be really difficult. I love Panda Express, especially their vegetable spring rolls, but since moving toward a whole food plant based diet, this means these greasy, fried, egg wrapper rolls are not exactly compliant….

[thefobchef]

Pete’s (mini) Donuts

Hey y’all, hope you’re having a good day!! So today were making donuts!! Pete is known to have a sweet tooth, he almost always post a photo of a box of donuts on his instagram story on Sundays.

I got the inspiration from this photo and also the photos that Pete takes on his Instagram story!! Not only are we gonna make mini donuts, but some vegan-friendly ones as well!!!

What you need:

-1 1/2 cups AP flour

-3/4 tsp baking powder

-1/4 tsp baking soda

-1/4 tsp salt

-pinch of nutmeg

-10 tbsp unsalted butter (melted)

-1/2 cup granulated sugar

-2 large eggs

-1 tsp vanilla

-1/2 cup milk

For the vegan donuts:

-1 1/2 cups AP flour

-3/4 cup granulated sugar

-2 tsp baking powder

-1/4 tsp salt

-1/2 tsp cinnamon

-1/4 tsp nutmeg

-3/4 cup dairy-free milk

-1 tsp vanilla extract

-2 tsp applesauce

-5 tbsp vegan butter (melted)

1.) In a muffin pan, use the wrapper of the vegan and non-vegan butter to rub each individual muffin. After greasing the pan, take some tin foil and roll it into a dime-size ball. Put the tin foil ball into the center of each muffin tin, Set aside.

2.) for the vegan donuts: sift the flour into a mixing bowl and add the sugar, baking powder, salt, cinnamon and nutmeg. Next, add in the non-dairy milk, vanilla, applesauce and melted vegan butter, whisk together to remove any large lumps.

3.) for the normal donuts: mix together the flour, baking powder, baking soda, salt, and nutmeg in a small bowl, set aside. In a larger bowl, whisk together the sugar with the melted butter until well combined. Then add in the eggs one at a time while whisking. Add in the vanilla. Once your liquid ingredients are mixed well, add in the flour a little bit at a time, once you whisked in a little bit of the flour in, pour in the 1/2 cup of milk. Keep adding flour into the batter until its fully incorporated and you don’t have any flour left.

4.) now that both batters are done, get two empty drinking glasses and two gallon size zip lock bags. Put the bags into the glasses at one of the corners of the bag. Once the bags are set up, pour the batter into the bags until almost full. Zip the top of the bag and twist the bag so you can have a steady flow when piping in the batter.

5.) one at at time, cut the tip off one of the piping bags and start piping into the makeshift donut molds. Fill the bottoms of the tin but not too much to cover the foil. Repeat with the other batter.

6.) once you fill the tins, put them in the oven for 19 minutes at 350°F.

7.) while those are baking, make a chocolate glaze, take a microwavable bowl and pour in about 6 tablespoons of cream and microwave for 10 seconds to get it warm. Once its slightly warmed, add in 1/4 cup of semi-sweet chocolate morsels. Put it in the microwave again for 15 seconds. Take it out and mix until it is combined with the cream. You should get a smooth glaze. (If its lumpy or not melted, do another 10 seconds)

8.) once they are done baking, let them cool. Once cooled, take them out of the pan and with a toothpick, poke out and remove the tin foil.

9.) once the foil is removed, dip the tops of the donuts into the chocolate and lift it out & onto a plate. You can add whatever toppings, I put a mini pretzel and rainbow sprinkles onto the donuts.

10.) chill in fridge until ready to serve!

I’m sorry y’all I took forever, I have school still and trying to get time to make recipes. Thank you for the support!!! Please tag me if you make these!!! (Also how many of y’all would be interested in merch? lmk)

[morethansalad]

Vegan Irish "Egg" Rolls

inspired by a dish at the now defunct Clarke’s Irish Pub in Miami Beach, these egg rolls are stuffed with a traditional Irish meal, veganized!

[asryiaryeza]

Work from 7-7 today: Breakfast: 358 cal 75 cal oats 0 cal salt 0 cal cinnamon 5 cal sugar free maple syrup 70 cal pb fit 0 cal 1 cup water 30 cal vanilla vegan protein powder 100 cal english muffin 78 cal egg Medicine: 0 cal Lunch: 365 cal 10 cal bean sprouts 180 cal tofu 20 cal low sodium soy sauce 10 cal seasonings 45 cal shiritaki noodles 100 cal red grapes Snack: 262 cal 90 cal raspberries 72 cal raspberties 100 cal lite cool whip Dinner: 230 cal 10 cal bean sprouts 5 cal spinach 90 cal imitation crab 10 cal low sodium soy sauce 5 cal cilantro 90 cal spring roll wrappers 10 cal pb fi Dessert: 193 cal 40 cal lite cool whip 72 cal blackberries 5 cal sugar free maple syrup 0 cal pyure sugar 0 cal cinnamon 0 cal salt 75 cal oats Water: 88 oz. Exercise: moderate physical activity at work all day lifting and carrying, 9500 steps.

I'm tired of being fucking fat feeling and bloated and just big all the freaking time. I will do better. I will see progress.

[eat-drink-love]

This Keto Egg Roll in a Bowl Recipe is so easy to make at home. Want the delicious taste of egg roll but without the time consuming fuss with wrappers? This healthy easy low carb keto recipe can even be made vegan or vegetarian with some easy modifications! Healthy recipe for the kids and the rest of the family! This Keto Egg Roll in a Bowl Recipe is so easy to make at home. Want the delicious taste of egg roll but without the time consuming fuss with wrappers? This healthy easy low carb keto recipe can even be made vegan or vegetarian with some easy modifications! Healthy recipe for the kids and the rest of the family!

[ririnsari]

Vegan Baked Spring Rolls

Ingredients

1 tablespoon sesame oil *omit for oil-free

250 g green cabbage (about 2 cups), shredded

2 medium carrots (about 1 1/2 cups), peeled and grated

100 g shiitake mushrooms (about 1 1/2 cups), destemmed and sliced

3 cloves garlic, minced

1 inch piece fresh ginger, minced

1 tablespoon hoisin sauce

1 tablespoon soy sauce

16 spring roll wrappers (6" x 6"), defrosted (not egg rolls)

water (for sealing spring rolls)

Sweet & sour sauce, for serving (optional)

Instructions

Preheat your oven to 400F (200C). Line a large baking sheet with a wire rack.

In a large skillet or frying pan, heat the sesame oil over medium-high heat. When hot, add the cabbage, carrots, shiitake mushrooms, garlic, and ginger. Cook for about 5 minutes stirring frequently until the vegetables and mushrooms are cooked, about 5 minutes. Stir in the hoisin and soy sauce and cook 1 minute more. Remove from heat and let cool before assembling the spring rolls. You can pop it in the fridge to cool faster if you like.

Set up a workstation with your spring roll wrappers, spring roll filling, a small bowl of water, and a baking tray fitted with a wire rack.

To assemble the spring rolls, take a spring roll wrapper and place it on your work surface with a corner pointing up (diamond shape). Put about 2 tablespoons of the spring roll filling near the bottom corner of the wrapper. Fold up the bottom corner around the filling, then fold in both sides. Wet your finger or use a brush to wet the top edges with water to seal the spring roll. Finish rolling up the spring roll, then place on the wire rack with point side down. Repeat with remaining wrappers until all of the filling is used up. Bake about 25 minutes until golden around the edges. Serve hot with sweet & sour sauce.

[blogygold]

Zaatar Spring Rolls 😂👌😊 30 minutes 7 ingredients Serves 16 Produce 1 small bunch Mint, leaves 1/4 cup Zaatar Oils & Vinegars 1 Olive oil or cooking spray Dairy 16 oz Halloumi cheese or syrian cheese 1 Labneh yogurt cheese Liquids 1 Bowl of water, Small Other 16 Square (7-inch egg roll wrappers (i use nasoya)) 😋#Marmarkety #blogygold #Yummy #food Instructions link in bio 👆👆 . Follow 😉 👇👇 👇👇 . @cashholders .. Funny 😄 @archkety .. Art 🖼 @marwanghayad .. Personal 👤 @glamour.q8 .. Fashion 💄 @marmarkety .. Food 🥘 @blogygold .. Magazine ✍️ @evotechkw .. Technology 📲 @fitnessplan.tips .. Natural 🧘🏻‍♀️ . Tag Friends . #FoodPorn #Foodie #Delicious #Dinner #Breakfast #Yum #Lunch #Homemade #Health #CleanEating #EatClean #MealPrep #Diet #Nutrition #HealthyEating #Vegan #Vegetarian #HealthyLife #InstaVegan #RealFood #GlutenFree #HealthyFoodPorn #PlantBasedDiet #VeganFoodPorn #VeganFoodShare #lebanon🇱🇧 ‬ https://www.instagram.com/p/B9bRri8l9Nj/?igshid=ctfyknc0uq7a

[mrsdeadlynightshade]

February bakes! Pastries, appetizers, pizzas, and a couple semi-fails. All vegan!💖 1.) 52 Weeks of Baking: Week 3-Pantry Challenge: Chocolate Coated Madeleines. 2.) Week 3 Failed Kouign Amann (Not flaky or caramelized at all) ☹️ 3.) Mediterranean Pizza on a homemade crust. 4.) Week 4- 100+ Year Old Recipe: Crusty French Bread. 5.) Week 5- Lunar New Year: “Egg” Rolls made with homemade wrappers. 6.) Week 5 Failed Peanut butter cookies (came out weird). 7.) Valentines Day French Bread Pizza for my yearly watching of Eternal Sunshine of the Spotless Mind 8.) Week 6- Gluten-free: Strawberry Macarons. (Not pictured is the several failed batches. Macarons are hard😒) 9.) Week 7- Nepal: Veggie Momos 🥟 10.) Week 8- Cookies: Palmiers made from homemade puff pastry (Will definitely make puff pastry again soon!💘) https://www.instagram.com/p/Ca0XyCxPLGF/?utm_medium=tumblr

[morethansalad]

Vegan Vietnamese Egg Rolls (Cha Gio Chay)