Crispy Vegan Eggrolls with Sriracha Sauce

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Cortney

Ingredients

Sriracha Sauce

  • 1
    Cup Forager Sour Cream
  • 2
    Tbsp Sriracha
  • 1
    Tbsp Chili Sauce
  • 1/2
    Onion
    Chopped
  • 1
    cup Mushrooms
    diced
  • 1
    Cup Cabbage
    diced
  • 1/2
    Block Tofu
    extra firm (pressed)
  • 2
    Tbsp Soy Sauce
  • 1
    Tbsp Rice Vinegar
  • 1/2
    tsp Ginger Powder
  • 1/2
    tsp Garlic Granules
  • 16
    Egg Roll Wrappers
    Nasoya

Instructions

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Crispy Vegan Eggrolls with Sriracha sauce.
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1. Chop ingredients.
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2. Add a little oil to a frying pan and saute the onion, mushrooms and cabbage for 5 minutes.
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3. Crumble in the tofu and add the soy sauce, vinegar, ginger and garlic. Cook for 3-5 minutes
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4. Wet the edges of each wrapper with your finger, fill with about one Tbsp of filling, then roll up like a burrito. Seal the bottom seam with with a wet finger.
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5. Air fry for 8-12 minutes at 400F or until they are starting to get golden brown.
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6. Mix up sauce and serve while hot. Also great, dipped in soy sauce!
Cortney's avatar
Crispy Vegan Eggrolls with Sriracha sauce.