I don’t know about you, but I love to eat! If you ever want to spoil me, take me out to eat somewhere with AMAZING food! That is the way to my heart, truly.
I love trying new things and learning about the science behind the plate. My favorites right now are charcuterie boards of all types and tapas. We had a great board from Local Roots in Virginia, with ham, chicken liver mousse, hand crafted cheeses, peanuts, pickles, lavash, beer mustard and sprinkled sausage. It was so delicious!
So now I have a newfound love of tapas and fun foods. But I want the option of having it at home! So I decided that I am going to start bringing the fine dining experiences into my kitchen and learn to make meals I usually eat when I’m dining out. This week I made some vegetable rolls using my air fryer. Check out my written recipe below and enjoy. Let me know your thoughts!
- 1 pack Nasoya vegan egg roll wraps
- Vegetables (carrots, cabbage, artichoke, mushrooms, kale, peas, broccoli, brussels sprouts, bean sprouts, quinoa) chopped
- 1 onion chopped
- 4-5 cloves of garlic chopped
- 1 tbs of chopped ginger
- 3 tbs of extra firm tofu
- 2 tbs of vegetable oil
- 1/4 cup soy sauce (for dipping)
Vegetable stuffing for egg rolls:
- In a pan, or on a grill, add your onion, garlic and oil. Sauté all your vegetables once hot enough, until vegetables are soft and cooked through.
- Add tofu and ginger.
- Once cooked, take out of the pan and place into a bowl and set aside to cool down.
- Once it is cooled down, scoop the veggie mix with a medium spoon into the wraps in diagonal form.
- Fold the bottom piece over the filling, then grab left and right pieces and tuck and roll into the upward flap remaining (see image below for visual.)
- Once they are are stuffed, coat with oil and place in your air fryer basket or cooking option of your choice! You can cook these in frying oil for a more crispy option.
- Set the air fryer for 390° 4 minutes on each side for a perfectly golden egg roll.
- Serve with soy sauce or dipping sauce of choice. Enjoy!
I also made a side salad to add some freshness to my meal! I grabbed a box of spring greens, added celery leaves, thinly sliced red onions, red and yellow peppers, and cherry tomatoes sliced in quarters. Then I enjoyed it with my favorite dressing (a mix of caesar and balsamic vinaigrette).
Let me know if you try this recipe and if you do it differently, comment below!