11/18/20

Air Fryer Vegan Egg Roll With Impossible Meat

devonnie-airfryer egg roll

I’m always looking for ways to bridge the gap between my multi-diet household. As I try to get back on track with my plant-based diet, I’m finding ways to make sure that my carnivorous boyfriend enjoys the meals too. To tell you the truth, Doug is just fine eating a plant-based diet. However, he does get cravings for meat after a long stretch of my no-meat meals.

With all of the “fake” meat options out there today, it’s been fun tweaking his favorite recipes and even creating new ones for us to try. Last night I decided to make egg rolls in our air fryer and they were DELICIOUS! Like, finger licking good! I was shocked.

I made the dish on Instagram Live which you can find here and everyone wanted the recipe. So here it is! Enjoy! and Make sure you use #cookwithdev so that I can see your creations!

INGREDIENTS

1 pack Twin Dragon Egg Roll Wrappers
1 pack Impossible Meat
3 large carrots
1 head of Napa Cabbage
1/2 small onion
2-3 tblsp garlic, minced or finely chopped
1/2 tsp red chili flakes
1/3 tsp ginger
1 tsp granulated garlic powder
a few dashes of coconut aminos (or soy sauce)
1 tblsp green onions, chopped
salt and pepper to your liking

DIPPING SAUCE

1/2 cup coconut aminos
1 tblsp of green onions, chopped
1 tblsp chili onion crunch (or preferred chili paste/oil)
1 tblsp of lime juice

DIRECTIONS

Prepping this dish takes more time than actually making it. Remember to wash all of your produce and pat them dry. Especially the cabbage. Wet cabbage will add too much moisture to the dish. You can get your ‘mis en place’ together before you start cooking which will really help throughout the cook process. So cute up all your veggies and have them ready to go before you even turn on the heat.

Shred the cabbage. I used my knife to cut the leaves into long shreds, mostly for aesthetics but you can also use a grater or food processor if you want to do it quickly and don’t care for the look. Place in a bowl and set aside. Next up, julienne your carrots. Try to go pretty thin on the cut. Once julienned, set aside.

In a non-stick skillet over medium to medium-low heat, add 2 tablespoons of oil. Once heated, add your onions and garlic and cook down for 2-3 minutes. Then add the impossible meat. Let them sauté together for about 5-7 minutes or until the meat starts to brown completely. Once that’s completed, pour into a bowl and set aside.

In the same pan, add 1-2 teaspoons of oil and toss in your carrots. Let the carrots cook down for about 3 minutes before you add the shredded cabbage. Cook cabbage and carrots together for another 2-3 minutes and then add the meat mixture half at a time to make sure that it gets fully incorporated in the veggies. Pour into a bowl and set aside.

To help seal the wrappers, have a small bowl of water nearby. Take a wrapper and place it in a diamond shape in front of you. Add about 2-3 tablespoons of the mixture just below the center of the wrap. Fold the bottom of the wrapper over the mixture and tuck it under. Next, fold the two sides in towards the center and make sure there are no openings. Dip your fingers in the water and brush along the top portion of the wrap then keep folding the mix up, away from you, until sealed. BAM! You’ve got an egg roll. Repeat these steps until you finish the packs of wrappers. This recipe was pretty perfect. I just had about 2 tablespoons of the mixture left over.

Because they aren’t made in oil, they won’t have that traditional caramel color that you’re used to from egg rolls. To combat this, I melted a bit of butter and placed a few drops of coconut aminos in the butter. I mixed it all up which created a brownish color. I brushed this over the eggrolls before placing them in the air fryer. You can also just brush with water if you want.

Air fry for 6 minutes at 360. Let them cool because they will be VERY hot. Garnish with green onions and serve with dipping sauce.

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