PP Air Fried or Oven Baked Spinach Artichoke Egg Rolls
Chef: Caryn Dugan, STL Veg Girl
Makes: 8 Servings
Prep Time: 30 min
Cook Time: 30 min
Total Time: 1 hr
INGREDIENTS
½ yellow onion, minced
½ red bell pepper, minced
2-3 garlic cloves, minced
8 oz mushrooms, chopped small
9 oz frozen chopped spinach, defrosted
14 oz can artichoke hearts, roughly chopped
1 t dried oregano, 1 t thyme, and 1 t rosemary ~ or ~ 1 T of your favorite Italian seasoning blend
Salt and pepper to taste
1 12.3 oz pkg of light firm silken tofu
¼ c nutritional yeast
Juice from ½ lemon
1 t of mild/white miso paste
DIRECTIONS
Preheat Air Fryer to 400 or conventional oven to 425 degrees F
Bring a lg skillet to high heat and add the onion and bell pepper. Add a T of water as needed to deglaze. Once the onion/bell pepper are soft, add the garlic. After about 45 seconds, add your spinach and artichokes. Mix well and add the spices. Allow the mixture to cook and the liquid to evaporate. Season with salt and pepper to taste.
Meanwhile, to a blender, add the tofu, nutritional yeast, lemon juice and miso. Blend until creamy. Add to the vegetable mixture and stir well. Adjust flavors by adding or pepper or nutritional yeast.
Cook over medium heat until it becomes thick and then transfer to a bowl to cool to the touch.
Take one of the egg roll wrappers and place it in front of you with one of the corners pointed toward you, in a diamond shape. Place one heaping spoonful of the spinach artichoke dip on the wrapper, centered and 2/3 of the way down on the wrapper. Take that corner pointed toward you and gently wrap it over the mixture and gently tuck it under. Next, fold in each side an continue to roll up. With a little bit of water seal the wrapper shut. Place roll on a baking sheet or in the air-fryer. Repeat.
Bake in your oven for 11 min or air fry at 400 degrees F for 9 min.
TIP
You do NOT want them to brown too much as they will become very firm as they cool down.
Caryn Dugan is, "STL VegGirl", a prolific advocate of Whole Plant-Based Living hailing out of St. Louis, MO. In 2008, she lost her beloved dad to cancer and exactly ten weeks later, she too, was diagnosed and successfully treated for her own cancer. Caryn developed insatiable need to learn how the food we put in our body directly affects our health. During reading and researching, meeting with authors, instructors and medical experts in the field of nutrition science and health, Caryn adopted a plant-based whole food diet. The most asked question Caryn receives is, "How do I begin?". Her answer: "A Plant On Every Plate"! After years of traveling both locally and nationally to help others understand the irrefutable health benefits of a plant-based diet, Caryn opened the nation's first plant-based nutrition and culinary education center - the Center for Plant-based Living, where she holds plant-based cooking classes and programs. Share in Caryn’s healthful quest at STL Veg Girl, CPBL (Center for Plant Based Living), Facebook, Instagram, and the new PB Academy.