What do you get when you combine an egg roll and a burrito? @BeyondMeat #vegan #SweatPink Click To Tweet
If you missed it a few weeks ago I posted Asian Guacamole. One of the nights we were enjoying some nachos with the Asian Guac we got on the topic of combining egg rolls and burritos. Yes I know we are a little crazy but hey I wrote it down on my list to do since the hubby would be leaving in a few days for a work trip and be gone 2 weeks. Want to guess what was on the menu for dinner the night he came home? Yep Eggritos, or aka egg roll burritos! Hey it was freaky Friday, Friday the 13th, and he was just gone for 2 weeks so yes eggritos for dinner it is no matter how crazy he or anyone thinks it is. Even our 12 year old who was like what the heck mom liked them! All I can say is yes, home run, these just work. Ok still wondering what I am talking about, thinking what the heck is an eggrito? Well simple it’s basically the filling of an egg roll in a tortilla, but with a little twist. So you have a tortilla shell, it has to be a soft one that can be rolled. You could even roll your own tortillas so that they are fresh and soft, if this interests you, be sure to read wellfed’s tortilla press buying guide! Also, the sprouted tortillas didn’t seem to work here. Fill the tortillas with the traditional egg roll fillings. With a twist, adding in Asian Guacamole! So yes a tortilla filled with cabbage, shredded carrots, green onion, and Beyond Chicken (vegan “chicken”), and seasoning with Asian Guacamole and pickled red onion. Oh and to top it off who doesn’t dip their egg rolls in sauce, since I didn’t think sweet and sour would go I went with a peanut butter sauce. Forget what you are thinking because yes I too was like avocado and peanut butter what the heck a couple years ago and now it is one of my favorite combos that I think is so underrated. The next time your debating weather to have Chinese or Mexican for dinner why not combine the two?
Makes 6-8 servings
6-8 burrito size soft tortilla shells
9-12oz cooked chicken, or tofu (used Beyond Meat, Beyond Chicken Grilled Strips)*
3 tsp liquid aminios
1 1/2-2 tsp chili garlic sauce
1 medium to large head shredded napa cabbage
4c julienned/matchstick carrots
5 chopped green onions
1 tsp grated fresh ginger
1 clove of garlic, grated
1 tsp salt
1 tsp sugar
Asian Guacamole, made without edamame
pickled red onion, optional (1 thinly sliced large red onion with boiling water poured over top to blanch, placed in a jar with 1 cup rice vinegar, 1 smashed clove of garlic, 1 teaspoon of salt, 1 teaspoon of sugar refrigerated 1 hour or up to 2 weeks)
Peanut Butter Dipping Sauce
1/4c creamy peanut butter (Peanut Butter & Co Old Fashioned Peanut Butter)
3 TBSP non dairy milk (So Delicious Unsweetened Coconut Milk)
1 TBSP liquid aminos, or soy sauce (Braggs Aminos)
2 TBSP coconut palm sugar
1 tsp grated fresh ginger
*If wanting more protein, as is the filling is mostly vegetables and little meat/protein, double meat, aminos, and chili garlic sauce.
Bring a large stock pot of water to a boil. In the meantime blend the ingredients together for the Peanut Butter Sauce if making and set aside. Once water comes to a boil add in carrots, boil for 1 minute and then add cabbage and green onion and cook an additional minute. Remove from heat and strain in a strainer. While the vegetables are draining heat Beyond Chicken/chicken in a skillet with aminos and chili garlic sauce until warm. Squeeze excess moisture from the vegetables. In a large bowl combine cooked vegetable mixture, chicken, ginger, garlic, salt, and sugar. Heat tortillas just to soften if needed. Heat a cast iron pan with a very thin layer of coconut oil. Layer drained pickled onion, Asian Guacamole, and vegetable mixture in the middle of a tortilla and roll, folding both sides in and rolling. Place seam side down in the hot pan. After about a minute, once browned, flip and brown the other side. Enjoy with Peanut Butter Dipping Sauce!
This Eggritos, egg roll meets burrito, is genius! @BeyondMeat #vegan #SweatPink Click To Tweet
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