Vegetable Egg Rolls
Serves 105 mins prep10 mins cook
My Vegetable Egg Rolls are so crispy on the outside, and made with a delicious veggie-packed filling. Plus, they only take 15 minutes to make!
0 servings
What you need
Instructions
0 To a pan on the stove, add the olive oil and sauté the garlic and onions until translucent. 1 Add the coleslaw mix, soy sauce, and hot honey. Give it a stir for about a minute but don't cook it for too long as we want a bite to the veggies. You can add a tiny pinch of salt if the veggies are lacking salt. 2 Be sure to taste and adjust the soy sauce as it can be salty. You can also use coconut aminos or tamari. Take the veggies off the heat. 3 Take out the egg-roll wrappers and place a wrapper on a plate. Add a heaping tablespoon of the filling to the middle. Fold the right and left side of the wrapper over the filling. Now take the opposite side of the wrapper, which is facing you, and roll it forward making sure to keep that filling tight. Roll it all the way to the end. 4 Do this exact step with the remaining egg wrappers until the filling is all done. There are other ways of rolling egg rolls so feel free to use any you feel comfortable with. 5 Spray each roll with avocado oil spray and place it in the air-fryer. Cook at 400F (200C) for 8 minutes flipping halfway through. Keep an eye on them as some air-fryer can take less/more time. 6 In a bowl mix 1/4 cup maple syrup with soy sauce and sriracha to taste. Enjoy!View original recipe