One day I woke up with a strange urge to make some cheeseburger egg rolls. Even though I knew I was going to indulge the impulse later that day, I also bittersweetly knew I wouldn’t be partaking in the finished snack, since I don’t eat meat. After I made them for my husband, I knew I wanted to try them for myself. I didn’t wait long to develop a vegan version!
If you’re like me and you haven’t had a real burger in years, these will blow your mind. By themselves, they’re really good, but once dunked into the dipping sauce, you’ll swear you just took a bite of a flavor-packed beefburger. You can use whatever burger inclusions you want– even fully-cooked vegan bacon, if you have a favorite brand.
Vegan Ground Beef
16 oz. (2 packages) cremini or baby bello mushrooms
2 tsp toasted onion powder
3 Tbsp any vegetable oil
1 tsp freshly ground black pepper
1 small white or yellow onion, finely chopped
2 cloves garlic
2 tsp vegetarian beef base
1 Tbsp water
Vegan Cheeseburger Egg Rolls- makes approx. 18 rolls
prepared vegan ground beef
⅓ c frozen chopped spinach
1 ½ C Daiya shredded cheddar
2 roma tomatoes, seeded and diced
2 small Russet potatoes, cooked and diced
1 barely-ripe avocado, diced
3 Tbsp dill pickle relish
1 jalapeno, seeded and diced
¼ c finely chopped red onion
Egg roll wrappers
To prepare vegan ground beef:
Clean any dirt from mushrooms using a dry paper towel. In 3 separate batches, mince the mushrooms until they reach a consistency similar to cooked ground beef.
Heat vegetable oil in a skillet, and add minced mushrooms. Cook on medium high heat for about 20 minutes, stirring occasionally, until mushrooms begin to brown. Lower heat to medium. Add chopped onions and, if necessary, more oil. Continue cooking until onions are translucent.
In a small bowl, stir water and vegetarian beef base together until no lumps remain. Set bowl aside. Grate garlic into the mushrooms and onions, stir, and cook for one minute.
Add beef base and water mixture, black pepper, and onion powder. Stir and cook until all water has evaporated. Turn off heat and set the vegetarian ground beef aside to cool.
To prepare egg rolls:
Combine all egg roll ingredients in a mixing bowl. Fill egg roll wrappers, one at a time, with about 2 heaping tablespoons of the mixture. Use a light brushing or dab of water as a glue for the wrappers to hold together.
These can be fried in 375° vegetable oil until brown and crispy, or they can be lightly brushed with oil and baked in a 400° oven for about 10 minutes on each side.
To prepare dipping sauce:
Stir together all sauce ingredients and chill at least 1 hour. Keep refrigerated until ready to serve.
These will be a big hit and are satisfying enough to be served as a meal. The best part? Absolutely no one will know they’re vegan!!
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