Vegan Korean Beef Egg Rolls
These Vegan Korean Beef Egg Rolls are the perfect party appetizer! Baked until crispy and served with sriracha mayo on the side for dipping!
Equipment
Ingredients
- oil spray
- 1/4 cup brown sugar
- 1/4 cup low sodium soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ginger powder
- 12 ounces vegan beef crumbles or sub cooked lentils
- 3 cloves garlic minced
- 3 green onions diced
- 4 ounces kimchi
- 2 carrots peeled & cut in 3" strips
- 12 egg roll wrappers see notes
- sriracha mayo for serving, see notes
- sweet chili sauce for serving
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and spray with oil.
- Combine the brown sugar, soy sauce, sesame oil and ginger powder in a bowl. Mix to combine - I placed mine in the microwave for 30 seconds to help the sugar dissolve.
- Add the beef crumbles, sauce, garlic & green onions to a bowl and mix to combine.
- To assemble, add 2-2.5 tablespoons of the beef mixture to each wrapper. Add a little kimchi and a couple pieces of carrot. Brush the edges of the wrapper with water and roll up (like a burrito). Place on the baking sheet. Spray the rolls with oil and place in the oven for 10 minutes. Flip and cook for another 10 minutes.
- Remove from the oven and serve hot with the dipping sauces.
Video
Notes
- It is actually pretty easy to find vegan-friendly egg roll wrappers. Just look in the refrigerated "vegan" section at the store.
- To make sriracha mayo, add vegan mayo & sriracha (to taste) to a bowl and mix to combine.
- The nutrition info does not include the dipping sauces.
Nutrition
Calories: 126kcal | Carbohydrates: 18g | Protein: 7g | Fat: 3g