Hey!
Here’s a fun little menu item to make for a party or for that hot little vegan you are dating 😉 Or you can just make them for yourself for lunch and have every day be a party!

These actually aren’t very time consuming or hard to make. They just look difficult which makes them look impressive.

They were fun to make too! I think these rolls would be great for picky eaters or kids since everything is more fun in a wrapper. Although I know nothing about kids so it’s probably best to not take my advice in that department. 🙂

First, I found these wrappers that are vegan. They are meant to be fried, but that’s just nonsense if you ask me so I baked them. I’m sure they are delicious fried. What isn’t?

Next you will assemble all the ingredients together in a bowl, like so.

Then, place a wrapper on a plate or cutting board and position it so one corner is facing you. Place about 1/3 cup of filling on the center 1/3 of the wrapper (I tried to fill mine as full as possible). Place a slice or two of avocado on top of the filling. Wet each corner with a bit of water.

Fold the bottom corner up so that it sticks to the wrapper. Then fold the sides in, then roll all the way up. Brush a little olive oil (I used my fingers) on the outside of the wrapper and place on a baking sheet lined with parchment paper.

And ta-da! Sorry these aren’t the best photos. We know I struggle in the photo department.

Baked Veggie Egg Rolls

Makes 10 rolls

1 package vegan egg roll wrappers
8oz “baby bella” mushrooms, sliced into “matchstick” size (or other mushroom)
1 cup shredded carrot
1 cup asparagus, cut into small slices
1 avocado, sliced thin
1 cup cooked brown rice
1 tablespoon soy sauce
1 tablespoon + 2 teaspoons Olive oil

Preheat oven to 425˚ F and line a baking sheet with parchment paper.
First, prepare the ingredients. Heat a medium size frying pan over medium heat. Add the sliced mushrooms, 2 teaspoons olive oil and the soy sauce to the pan. Sauté the mushrooms for about 5 minutes, or until tender. Transfer the mushrooms to a bowl and set aside. Add the asparagus to the frying pan and cover with about 2 tablespoons of water. Return the frying pan to the heat and cover, allowing the asparagus to steam for a couple minutes, until tender.
Next, shred the carrot and slice the avocado.
In a large mixing bowl combine the rice, mushrooms, asparagus and shredded carrot.
Now it’s time to start making some rolls.
Place a wrapper on a plate or cutting board and position it so one corner is facing you. Place about 1/3 cup of filling on the center 1/3 of the wrapper (I tried to fill mine as full as possible). Place a slice or two of avocado on top of the filling. Wet each corner with a bit of water.
Fold the bottom corner up so that it sticks to the wrapper. Then fold the sides in, then roll all the way up. Brush a little olive oil (I used my fingers) on the outside of the wrapper and place on the baking sheet.
Bake for 8 minutes then flip and bake 4 more minutes until lightly browned.

Have a great week, I have a killer workout for Wednesday!