This easy, egg roll recipe takes the traditional egg rolls you love and turns them into a buffalo “chicken” version. Don’t worry though, they’re completely vegetarian.
1 tbsp olive oil
1 lb cremini mushrooms or jackfruit
1 small onion (finely diced)
1 large garlic clove (minced)
1 tsp salt
½ tsp black pepper
1/3 cup Frank’s Red-Hot Sauce
4 oz cream cheese (softened)
1 cup cheddar cheese (or mix)
4 tsp sweet + spicy umami blend
½ tsp black pepper
1/8 tsp salt
1 ½ tbsp chives (chopped)
22 – 24 wonton or egg wrappers (room temperature)
For the Dip:
½ cup ranch dressing
juice of half a fresh lime
1 tbsp cilantro (chopped)
Preheat the oven to 400F and prepare two baking trays with parchment paper.
Finely dice cremini mushrooms and yellow onion. Add olive oil into a medium-sized pot over medium-high heat. Transfer the mushrooms and onion into the pot. Cook until soft and most of the water evaporates. This will be about 5-8 minutes. Add the minced garlic, salt, and pepper. Continue to cook until it begins to brown and become fragrant. Add the Franks Red-Hot Sauce, and cook for another 2 – 3 minutes to remove excess moisture. Set aside in a small bowl to cool slightly.
Prepare the second half of the filling, combine softened cream cheese, cheddar cheese, chives, and spices in a medium-sized bowl. Mix together. Add the cooled mushroom mixture and stir until thoroughly combined. Adjust seasoning to taste, if desired.
To assemble, set a wonton wrapper like a diamond, and spoon 1 – 1 ½ tablespoons of filling into the center. Brush the edges of the wrapper lightly with cold water, fold the edges in and wrap similar to a burrito. Repeat steps until all of the filling are used. Transfer to the baking trays, spacing out evenly. Bake for 12 minutes.
Take out of the oven, and flip over. Remove any excess melted cheese from the parchment.
Whisk one egg in a small bowl and brush the other side of the rolls with egg wash. Bake for another 10 minutes.
To prepare the dip, combine ranch dressing, chopped cilantro, and lime juice in a small bowl. Whisk together.
Serve the rolls immediately with cilantro lime ranch dressing.
Not into the hot sauce? Use your favourite BBQ sauce or sweet + sour sauce instead! Also, DELICIOUS!!
To make it completely vegan, replace cream cheese, cheese, and ranch dressing with your favourite substitute. Add 1 tbsp of nutritional yeast along with these substitutions for a more cheesy flavour, and adjust seasonings to taste. Remove the egg wash as well!
You can make homemade ranch dressing if desired! Even pull out your own dip recipes, have some fun!
Store in the fridge in a tightly sealed container for 4 – 6 days. Reheat in the oven to serve or enjoy chilling.
- Serving Size: 22
- Calories: 149
- Sugar: 0.8g
- Sodium: 339.5mg
- Fat: 5.1g
- Saturated Fat: 2.4g
- Unsaturated Fat: 0.5g
- Trans Fat: 0.1g
- Carbohydrates: 20.7g
- Fiber: 1.2g
- Protein: 5.6g
- Cholesterol: 13.7mg
Keywords: Chinese, wrapper, best