Grain Free Vegan Egg Rolls

Back in college, egg rolls used to my favorite 2 A.M. Jack in the Box food after a night on the town. Ugh, so good, yet so, so not healthy. That’s okay though, because today i’m satisfying that craving with these Grain Free Vegan Egg Rolls. This recipe is quick and easy thanks to store bought coleslaw mix, and vegan thanks to Beyond Sausage.

In place of egg roll wrappers, I used Siete cassava tortillas, and they honestly worked perfectly. I pan fried them in a bit of avocado oil to get them crispy, and they turned out exactly how I hoped they would.

Serve these up with some sweet chili sauce or some sweet and sour, and you have yourself the perfect appetizer.

Grain Free Vegan Egg Rolls

Author: The Lean Clean Eating Machine

Ingredients:

• 1 package of Beyond Sausage – I used the Spicy Italian which have casings, so remove those before cooking
• 2 tablespoons avocado oil for frying, plus a drizzle for cooking cabbage
• 3 cups coleslaw mix
• Salt and pepper to taste
• 2 cloves garlic; smashed and minced
• 1 teaspoon minced ginger
• 1/4 cup sliced green onions
• 1 tablespoon coconut aminos or liquid aminos
• 1 teaspoon toasted sesame oil
• 12 Siete cassava tortillas (1.5 packs)

Instructions: 

1. In a large frying pan, place all four links of vegan sausage and mash them up like you would ground beef. A meat masher comes in handy here, but you can also use a potato masher. Cook on medium/high heat for about 6 minutes, stirring consistently, then place finished sausage in a bowl and set aside.
2. In your empty frying pan, add in the the coleslaw mix. Drizzle lightly with avocado or olive oil and cook on medium/high heat until cabbage starts to wilt.
3. Add your sausage back in to the pan, along with the ginger, garlic, green onions, sesame oil and coconut or liquid aminos. Stir to mix and season with salt and pepper to taste. Cook for another minute or so until garlic is fragrant, then remove from heat and set aside.
4. In a separate large pan, heat your Siete tortillas one at a time until they are warm and pliable.
5. Spoon approximately 2-3 tablespoons of filling onto the middle of each tortilla. Fold like a mini burrito, as demonstrated here. Take a little bit of water on your finger and use it to seal the end.
6. Heat avocado oil in a large frying pan. When avocado oil is shiny and hot, add egg rolls to the pan, seam side down. Cook until all sides are golden, then remove egg rolls onto a paper towel lined plate to cool.
7. Serve with some sweet chili sauce or some sweet and sour.