Vegan Crispy Mushroom Spinach Egg Rolls
Ingredients
- Vegan egg roll wrappers
- 16 ounces mushrooms, finely chopped (oyster or cremini)
- 4 ounces spinach, finely chopped
- 2 cloves garlic, minced
- 1 bunch green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon avocado oil
- 3 tablespoons toasted sesame seeds
- 1/2 teaspoon salt
- Oil for frying
Preparation
Once all ingredients are chopped and ready, heat a wok or pan over medium heat, add avocado oil, then add green onions and cook for 2 minutes, add minced garlic and cook for an additional 2 minutes, add sesame oil to the mixture, then add finely chopped mushrooms and mix, cook for 5-7 minutes, add spinach, soy sauce, sesame seeds, salt, mix and cook for 3 minutes or until spinach is wilted, turn off heat, taste and add more salt if needed, transfer mixture to a bowl or plate and let cool.
Heat oil to 375 degrees, lay out one egg roll wrapper with a corner pointed toward you, place 2 tablespoons of mixture in the center, fold two corners together to make a triangle, fold the sides in and roll tightly, seal the last corner by dipping your finger in water and dabbing it onto the corner.
Fry egg rolls until lightly browned and crispy, turning occasionally.
Serve with sauce of choice.
