Breakfast Spring Rolls
When making vegetable spring rolls one night, I realized how great of an idea it would be to try making a breakfast version of the dish; especially after seeing how macro-friendly the sheets were.
I used the “Spring Home” TYJ Spring Roll Pastry, which you can find in most grocery stores; typically by the produce section with tofu/tempeh. You can use whatever size of sheet that you’d like, however for this recipe I reached for the smaller option, as they come in at 4g of carb per sheet.
This recipe in general is fairly balanced out among all the macronutrients, with 28g of carbs, 6g of fat, and 24g of protein.
It is lower in fat, so if you were looking to add some richness in flavor and you have the fat to spare, you can always swap out the egg whites for whole eggs. You can also use a cheese higher in fat, such as a low fat, shredded tex mex. I use the Laughing Cow cheese triangles because they come in at 1.5g of fat for two of them, and honestly, they deliver flavor-wise.
I also decided to use Yves ground crumble because it’s a) lower in fat than most ground meats, and b) it only really needs to be heated up and cooked for a short period of time (a perk that comes with using a food product that won’t give you salmonella). If you find that the Yves ground crumble is not your thing, I recommend reaching for ground turkey or ground chicken as an alternative option.
Whether you’re drinking the air-fryer Kool-Aid or not, buckle up, because the crispy outside really kind of makes this recipe. These spring rolls are almost a cross between a danish and a burrito because of the outside texture, putting them in a league of their own. If you don’t own an air-fryer, don’t sweat it. You can cook these on a pan instead; I’d recommend cooking them for 2-3 minutes on each side, until they are golden brown.
If you want to make changes to any of the inside ingredients, go for it! If you have a go-to breakfast sausage, or bacon of whatever kind that fits in your macros, substitute that for whatever doesn’t align with your preferences. You’re going to LOVE this recipe regardless.
- 4 Spring Roll Pastry Sheets
- 50g Yves Ground Round Crumble (Soy-based Meat Substitute)
- 75g Liquid Egg Whites
- 2 Triangle Portions Of Light Laughing Cow Cheese
- 1 Tbsp Mrs. Renfrow’s Nacho Cheese Sauce
- 1 Green Onion Stalk
- Salsa (Of Your Choosing) For Dipping
- Seasonings/spices (I Used Salt, Pepper, And Chili Powder)
- Combine the egg whites, Yves ground crumble, green onions, & spices (I used salt, pepper, and chili powder). Cook until egg whites are done.
- Transfer mixture to a bowl, and add in chopped Laughing Cow lite cheese.
- Prepare a large bowl of lukewarm water, and dampen 1 sheet at a time of the spring roll pastry.
- Add 1/4 of the filling to each sheet. Start by folding the bottom corner facing you, followed by the sides, and roll. Seal with a dab of water.
- Set air fryer to 375 Degrees Celsius, for 6 minutes. Spray the top of the spring rolls with Pam (or any cooking spray) for crispy texture. If you don't have an air fryer, you can definitely try pan-frying these, until golden brown on each side.
- Once they are done, you can top these with your favorite cheese sauce (or queso), and plate with a side of salsa
Nutrition InformationYield 1 Serving Size Entire Recipe
Amount Per Serving Calories 270Total Fat 6gCarbohydrates 28gProtein 24g
This is a guest post from community member Amy O’Connor:
“Hey! I’m Amy O’Connor, and I am a nutrition coach/macro-friendly recipe developer. In addition to running my instagram account (the handle is: mymacromunchies), where I have the best time posting my daily meals/recipes; I also own a company called The Macro Munch. I started the company this year providing several services such as nutrition coaching, virtual cooking lessons, and pantry sweeps/grocery shopping (for client’s who live close to me). My goal is to be a primary resource for those intimidated by the health and fitness space, and to get people excited about cooking. There’s a misconception that you have to deprive yourself of the foods you love in order see results in your efforts towards better health, and I’m here to debunk that myth with the recipes, and product knowledge I share.”
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