Crunchy Veggie Egg Roll with Strawberry Surprise
A delightful twist on a classic Chinese egg roll, this recipe combines the crunch of bean sprouts with the sweetness of strawberry jam, paired perfectly with creamy avocado mayo. With imitation bacon bits adding a savory touch, this vegetarian option will surely satisfy your taste buds.
ingredients
- 8 egg roll wrappers
- 1 cup bean sprouts
- ¼ cup imitation bacon bits
- 4 tablespoons strawberry jam
- 4 tablespoons avocado mayo
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- Water (for sealing)
steps
- 1.
In a small bowl, mix the soy sauce, sesame oil, and cornstarch to make a paste.
- 2.
Lay an egg roll wrapper on a flat surface and spread 1 tablespoon of strawberry jam in the center.
- 3.
Add 1 tablespoon of avocado mayo on top of the jam, followed by ¼ cup of bean sprouts and 1 tablespoon of imitation bacon bits.
- 4.
Brush the edges of the wrapper with water, fold in the sides, and roll tightly.
- 5.
Use water to seal the edges. Repeat for each egg roll.
- 6.
Preheat the oven to 350°F (180°C).
- 7.
On a baking sheet lined with parchment paper, arrange the egg rolls and lightly brush them with water.
- 8.
Bake for 12-15 minutes, or until golden and crispy.
- 9.
Serve hot with a side of avocado mayo for dipping.
