package of original Nature's Fynd Meatless Original Breakfast Patties, cooked and finely chopped
cup Nature's Fynd Dairy-Free Chive & Onion Cream Cheese
cup shredded cabbage
cup shredded carrots
cup sliced bell peppers (any color)
green onions, chopped
cloves garlic, minced
1 teaspoon of Bragg Liquid Aminos
teaspoon sesame oil
vegan egg roll wrappers
Vegetable oil for frying
Water for sealing wrappers
Cook 1 package of Nature’s Fynd Meatless Breakfast Patties according to instructions and finely chop.
In a large mixing bowl, combine the cooked meatless patties, Nature's Fynd Dairy-Free Cream Cheese, shredded cabbage, shredded carrots, sliced bell peppers, chopped green onions, minced garlic, Bragg Liquid Aminos, and sesame oil. Mix well to create the filling.
Lay out a vegan egg roll wrapper with one corner pointing towards you, forming a diamond shape.
Place about 2-3 tablespoons of the filling mix onto the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the two side corners. Roll the wrapper tightly towards the top corner, sealing the roll with a dab of water on the edge.
Repeat this process with the remaining vegan egg roll wrappers and filling.
In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
Carefully place a few vegan egg rolls into the hot oil at a time, seam side down. Fry for 2-3 minutes on each side or until golden brown and crispy.
Remove the vegan egg rolls from the oil and let them drain on a paper towel-lined plate.
Serve the vegan sausage egg rolls hot with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or a dipping sauce of your choice.
Per serving 1 egg roll (85g): Calories: 170 kcal, Fat: 16g, Sat Fat: 5g, Sodium: 210mg, Carbohydrates: 4g, Protein: 3g