Vegan Eggrolls with Peanut Butter Dipping Sauce

Eggroll Ingredients:

  • 2 cups mushrooms, finely chopped
  • 2 cups cabbage, shredded
  • 2 carrots, julienned
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup mung bean sprouts
  • 1 orange bell pepper, julienned
  • 1 pack vegan eggroll wrappers
  • Vegetable oil for frying

Peanut Butter Dipping Sauce Ingredients:

  • 1/2 cup peanut butter
  • 3 tablespoons tamari (or soy sauce)
  • 1 tablespoon sesame oil
  • 2 tablespoons sweet chili sauce
  • 1-2 tablespoons water (to thin the sauce, if needed)

Eggroll Instructions:

  1. Prepare the Filling:
    • Heat a large skillet over medium heat and add a small amount of vegetable oil.
    • Add the chopped onion and minced garlic. Sauté until fragrant and translucent.
    • Add the mushrooms, cabbage, carrots, mung bean sprouts, and orange bell pepper. Cook until the vegetables are tender, about 5-7 minutes. Season with a bit of salt and pepper to taste. Remove from heat and let cool slightly.
  2. Assemble the Eggrolls:
    • Lay an eggroll wrapper on a clean surface, with one corner pointing toward you (diamond shape).
    • Place about 2 tablespoons of the vegetable filling in the center of the wrapper.
    • Fold the bottom corner over the filling, then fold in the sides, and roll up tightly, sealing the top corner with a bit of water to stick. Repeat with the remaining wrappers and filling.
  3. Fry the Eggrolls:
    • Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
    • Carefully add the eggrolls in batches, frying until golden brown and crispy, about 3-5 minutes.
    • Remove and drain on paper towels.

Peanut Butter Dipping Sauce Instructions:

  1. Mix the Ingredients:
    • In a bowl, combine the peanut butter, tamari (or soy sauce), sesame oil, and sweet chili sauce.
    • Whisk together until smooth. If the sauce is too thick, add 1-2 tablespoons of water to reach your desired consistency.
  2. Serve:
    • Transfer the dipping sauce to a serving bowl.

Serving:

  • Serve the hot, crispy eggrolls with the peanut butter dipping sauce on the side.
  • Garnish with sesame seeds or chopped green onions if desired.

Enjoy your vegan eggrolls with this flavorful peanut butter dipping sauce!


Eggroll Ingredients:

  • 2 cups mushrooms, finely chopped
  • 2 cups cabbage, shredded
  • 2 carrots, julienned
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup mung bean sprouts
  • 1 orange bell pepper, julienned
  • 1 pack vegan eggroll wrappers
  • Vegetable oil for frying

Peanut Butter Dipping Sauce Ingredients:

  • 1/2 cup peanut butter
  • 3 tablespoons tamari (or soy sauce)
  • 1 tablespoon sesame oil
  • 2 tablespoons sweet chili sauce
  • 1-2 tablespoons water (to thin the sauce, if needed)

Eggroll Instructions:

  1. Prepare the Filling:
    • Heat a large skillet over medium heat and add a small amount of vegetable oil.
    • Add the chopped onion and minced garlic. Sauté until fragrant and translucent.
    • Add the mushrooms, cabbage, carrots, mung bean sprouts, and orange bell pepper. Cook until the vegetables are tender, about 5-7 minutes. Season with a bit of salt and pepper to taste. Remove from heat and let cool slightly.
  2. Assemble the Eggrolls:
    • Lay an eggroll wrapper on a clean surface, with one corner pointing toward you (diamond shape).
    • Place about 2 tablespoons of the vegetable filling in the center of the wrapper.
    • Fold the bottom corner over the filling, then fold in the sides, and roll up tightly, sealing the top corner with a bit of water to stick. Repeat with the remaining wrappers and filling.
  3. Fry the Eggrolls:
    • Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
    • Carefully add the eggrolls in batches, frying until golden brown and crispy, about 3-5 minutes.
    • Remove and drain on paper towels.

Peanut Butter Dipping Sauce Instructions:

  1. Mix the Ingredients:
    • In a bowl, combine the peanut butter, tamari (or soy sauce), sesame oil, and sweet chili sauce.
    • Whisk together until smooth. If the sauce is too thick, add 1-2 tablespoons of water to reach your desired consistency.
  2. Serve:
    • Transfer the dipping sauce to a serving bowl.

Serving:

  • Serve the hot, crispy eggrolls with the peanut butter dipping sauce on the side.
  • Garnish with sesame seeds or chopped green onions if desired.

Enjoy your vegan eggrolls with this flavorful peanut butter dipping sauce!