3 Tasty Plant-Based Eggrolls

Serving Size 12

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

TexMex Eggrolls

Inspired by: Fed by Sa

  • 1 package Nasoya Plantspired Mexican Superfood Skillet
  • 12 Nasoya Egg Roll Wrappers
  • ½ cup black beans, drained and rinsed
  • ½ red bell pepper, finely diced
  • 1 tomato, medium sized, seeds removed and finely diced
  • ½ cup vegan cheddar cheese, shredded
  • Oil for cooking

Breakfast Eggrolls

Inspired by: Skinny Taste

  • 1 package Nasoya Plantspired Breakfast Scramble
  • 12 Nasoya Egg Roll Wrappers 
  • ½ cup diced red potato
  • ½ cup diced green bell pepper
  • ½ cup vegan bacon bits 
  • Oil for cooking

Philly Cheesesteak Eggrolls

Inspired by: Dinner at the Zoo

  • 1 package Nasoya Plantspired Steak
  • 12 Nasoya Egg Roll Wrappers
  • 1 green bell pepper, chopped
  • 1/2 cup onion, chopped
  • 6 slices vegan provolone cheese
  • Oil for frying

Preparation

  1. FOR TEXMEX EGGROLLS:
  2. Cook Superfood Skillet according to pan-frying instructions. Add in the beans & green pepper. Sauté until pepper is soft. Turn off the heat and stir in the tomato. To assemble the egg rolls, add 1 spoon of vegan cheese to the center of each egg roll wrapper and top with ¼ cup of the prepared filling. Fold the bottom corner of the egg roll wrapper over the filling & tuck underneath. Press on either side of the filling to secure. Fold in the sides. Brush the remaining flap with water. Roll tightly to seal. Heat a deep pot with oil on medium heat. Fry the egg rolls in small batches for 5 minutes or until golden brown. Drain on a paper towel lined plate.
  3. FOR BREAKFAST EGGROLLS:
  4. Boil diced red potato until soft, about 10 minutes. Cook Breakfast Scramble according to pan-frying instructions. Add in bacon bits, green bell pepper & boiled potatoes. Saute until pepper is soft. To assemble the egg rolls, add ¼ cup of the prepared filling. Fold the bottom corner of the egg roll wrapper over the filling & tuck underneath. Press on either side of the filling to secure. Fold in the sides. Brush the remaining flap with water. Roll tightly to seal. Heat a deep pot with oil on medium heat. Fry the egg rolls in small batches for 5 minutes or until golden brown. Drain on a paper towel lined plate.
  5. FOR CHEESESTEAK EGGROLLS:
  6. Heat oil in a large pan over medium high heat. Add the peppers and onion and cook 3-4 minutes or until softened. Remove the vegetables from the pan and cover to keep warm. Cook Plantspired Steak according to pan-frying instructions. Add peppers and onions back into pan, stir until warmed. To assemble the egg rolls, add ½ slice of cheese to the center of each egg roll wrapper and top with ¼ cup of the prepared filling. Fold the bottom corner of the egg roll wrapper over the filling & tuck underneath. Press on either side of the filling to secure. Fold in the sides. Brush the remaining flap with water. Roll tightly to seal. Heat a deep pot with oil on medium heat. Fry the egg rolls in small batches for 5 minutes or until golden brown. Drain on a paper towel lined plate.

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