Plant-Based Chimichurri Crispy Rolls
Yield: 25 rolls
Time: 30 minutes
Ingredients
2 cups celery, chopped
2 cups carrots, shredded
1 cup green onions, cut on bias
2 cups red bell pepper, small diced
1 package Zesty Chimichurri Plant-Based Crumbles
10 cups water
½ cup vegetable oil
25 spring roll wrappers
1 cup cornstarch slurry
Preparation
For the filling:
Prepare and cook plant-based chimichurri according to instructions
Once cooked, mix in celery, carrots, green onions and bell pepper
To Assemble:
Place 1 spring roll wrapper on counter or cutting board
Place ½ cup filling on center of a spring roll wrapper on a horizontal line
Bring bottom corner of wrapper up to fold over filling
Bring 2 sides of wrapper to fold over the filling
Brush top corner of wrapper with cornstarch slurry
Roll filling side all the way to the top corner of wrapper and seal by pressing lightly on the roll
Fry in vegetable oil at 350˚F for 5-7 minutes
