Baked Veggie Egg Rolls are an incredibly tasty egg roll that will rival your favorite take out and it's much healthier! This is a sponsored post on behalf of Dr. Praeger's.
I love a good food challenge, I think that's why I love watching Top Chef, it's inspiring. When I received a challenge from Dr. Praeger's to deconstruct their Veggie Burgers, I knew that it was going to be fun and delicious.
Veggie burgers have certainly come a long way and I was very pleased to find recognizable ingredients in the Dr. Praeger's Veggie Burgers.
I used Dr. Praeger's Asian Burgers to create the best egg rolls! I mixed them with an Asian salad mix, which was simply shredded carrots, cabbage and green onions. I added some mushrooms, soy sauce and toasted sesame oil and rolled it all up in egg roll wrappers.
My guys were a little skeptical of the veggie burgers to say the least. When I started browning the veggie burgers there was several shout outs about what was cooking and what was smelling so wonderful. I knew that was a good sign. Usually when I cook vegetables that is not the response I get!
I was aiming for a healthier dish, so I brushed the egg rolls with a beaten egg and baked them. I was very pleased with how crunchy the egg rolls were, not the same as fried but still a really great crisp texture.
Dr. Praeger's has eleven varieties of veggie burgers, plus fish sticks, pizza bagels, pancakes and more, all healthy! Be sure to check out their meal ideas for kids.
These Baked Veggie Egg Rolls were a big hit with the guys. They absolutely loved them and they were gone in no time at all. I would definitely serve these alongside my favorite Sesame Chicken or as an appetizer.
- 2 tablespoons coconut oil, divided
- 4 Dr. Praeger's Asian Veggie Burgers
- 4 cups Asian chopped salad (shredded carrots, cabbage and green onions)
- ¾ cup diced mushrooms
- 1 tablespoon soy sauce
- 1 tablespoons sesame oil
- 9 egg roll wrappers
- 1 egg, beaten
Preheat oven to 425 degreesF.
Add 1 tablespoon of coconut oil to a large skillet and place over medium-high heat. Add Dr. Praeger's Veggie Burgers and crumble with a wooden spoon. Cook, stirring occasionally until mixture just starts to brown, about 5 minutes. Pour into a bowl and set aside.
Add remaining coconut oil to skillet and add Asian salad and mushrooms, cook stirring often until veggies start to soften, about 7-10 minutes. Remove from heat. Stir in soy sauce and sesame oil. Add browned veggie patties to vegetable mixture and stir until well combined. Pour into a shallow bowl, cover and refrigerate 30-45 minutes or until cooled.
Add about ¼ cup of mixture to center of each egg roll wrapper. Wet the edges of the egg roll wrappers and fold and roll according to package directions.
Place 2 inches apart on a lined baking sheet. Brush all sides of egg rolls with egg.
Bake 22-25 minutes or until golden brown.
Disclosure: This is a sponsored post on behalf of Dr. Prager's. All text and opinions are my own.