Serves 3

1 hr



1 pack unMEAT Ground, thawed

1 tbsp pumpkin puree

2 tbsp bloomed chia seeds

2 tbsp all purpose flour

2 tbsp spring onion

1 tsp salt

½ tbsp white sugar

½ tsp ground black pepper

Tapioca flour, cornstarch flour, pumpkin puree

1 tsp oil

½ pc medium carrots, julienned

1 pc small sweet potato, julienned

½ cup Baguio Beans, julienned

½ tsp salt

¼ tsp ground black pepper

1 pack small egg roll wrapper

1-2 cups oil for frying

How To:

1.Using a food processor, combine together the unMEAT Ground, pumpkin puree, bloomed chia seeds, all purpose flour, spring onion, salt, white sugar and ground black pepper. Process the meat until the mixture is of a homogenous texture. Test fry 1 tsp and adjust seasonings as needed.

2.In a saute pan, add oil. Saute the carrots and sweet potato until they are soft. Season with salt and pepper.

3.On a clean surface, lay down a piece of egg roll wrapper. Add about 1 – 1 ½ tbsp of unMEAT mixture on the bottom of the egg roll wrapper. Add about 1 tbsp of the carrots and sweet potato mixture. Fold the sides over of the egg roll, then roll from bottom to top. Seal with water. Do this until the unMET ground mixture is all used up.

4.Heat oil in a deep fry pan. Once the oil is hot enough, fry the egg roll pieces, with seam side down. Fry with continuous turning so it browns evenly. Drip dry on paper towels.

5.Serve with dipping sauce of your choice.