Get a satisfying crunch from these vegetarian zucchini mushroom pesto mini egg rolls as you wow your guests with this delicious holiday appetizer.

This post is sponsored by Twin Dragon Asian Egg Roll Wrappers. All opinions are my own. This post contains affiliate links.

I do not get a lot of solo time with Zoey these days (see three kids under the age of 5).

Sure, we get the occasional hour in the afternoons if William goes down for a nap during quiet time and Hazel takes a nap, but our last truly solo time together was before Hazel was born. I took Zoey on a date to Color Me Mine to paint bowls together. Zoey still talks about it and regularly asks to do it again.

When both William and Hazel were napping one afternoon last week, Zoey and I found ourselves done with her preschool work and with time to spare. We decided to make Vegetarian Zucchini Mushroom Pesto Mini Egg Rolls.

Using her kid-friendly knives, Zoey chopped the zucchini, washed the mushrooms, and mixed together the bowl of vegetables and avocado oil.

These are my absolute favorite mixing bowls. They have lids!

I demonstrated how to fill the egg roll wrapper, roll it, and put a bit of water to seal it.

Together, we rolled egg rolls and loaded the sheet pan, chatting about some of Zoey’s favorite memories, answering her questions about food like, “Why are mushrooms dirty?”, and just enjoying time side by side at the kitchen counter making food we were excited to eat.

Zoey’s ultimate job in the egg roll making process, the one she is always most excited to do, is using the pastry brush to paint on the egg wash.

She takes this job extremely seriously. Cracking the egg in the bowl, double checking the contents for any pieces of shell, mixing the egg up, and fishing the pastry brush out of the drawer.

While the egg rolls cooked, Zoey washed dishes while I dried, a task I rarely let her do when her brother and sister are about.

As we sat at the table and enjoyed the rare Minnesota winter sun, we bit into our crunchy Zucchini Mushroom Pesto Mini Egg Rolls with satisfaction at the taste and getting some time to hang out just the two of us.

Can you make these with just mushrooms or just zucchini?

Absolutely! What I love about these vegetarian holiday appetizer egg rolls is that they are very customizable. You could do all mushroom or all zucchini based on your preferences.

You could even adjust the amount of pesto you like to include. However, with how oily pesto can be, you want to let your egg rolls dry on a paper towel for a few minutes before serving them.

What are the best egg roll wrappers to use for this appetizer?

I have tried at least three other brands of egg roll wrappers and always end of frustrated at how easily they rip, how oily they get when baked, and the lack of satisfying crunch.

This was my first time using the Twin Dragon Asian Egg Roll Wrappers and I am in love (which means everything is going to end up as an egg roll or wonton). Not only are they super easy to use, but they are vegan, non-GMO, and made with no artificial preservatives.

The other benefit to the Twin Dragon Asian Egg Roll Wrappers is the low oil absorption. For a recipe like this that uses pesto, which lends itself to being oily, the egg rolls are not absorbing all that oil.

You can purchase Twin Dragon Asian Egg Roll Wrappers at your local grocery store. Check them out on social media at their Instagram, Facebook page, or Twitter.

What dips pair well with these vegetarian egg rolls?

While I am not a huge dip person, and you may not want to use a dip if you are including these egg rolls in a buffet table, these are a few suggestions that would taste pretty delicious with these zucchini mushroom pesto mini egg rolls.

Marinara. Simply use some tomato sauce and add a bit of make your own pizza seasoning. It will transform the taste into a vegetarian pesto pizza of sorts.

Cheese Dip. Can you go wrong with cheese and pesto? See any tortellini and pesto dish. A simple mozzarella cheese dip would pair nicely with these mini egg rolls.

Yogurt Dip. Yogurt dip is one of my favorites to put on just about everything. Stir together 1 cup of plain greek yogurt with a 1/4 teaspoon of onion powder, a 1/4 teaspoon garlic powder, and a dash of pepper. Dip away.

What else can I serve with these egg rolls for a holiday appetizer?

I am a huge fan of having lots of fresh vegetables and fruit available at a holiday appetizer table so the main meal or heavier hors d’oeuvres stand out.

• Vegetable Tray including cucumbers, carrots, broccoli, peppers, and cherry tomatoes with a yogurt dip
• Fruit Platter with sliced strawberries, apples, melon, and grapes
• Trail Mix using just nuts and dried fruits
• Cheese Board with slices of sharp cheddar, Brie, Boursin, seed crackers, and crusty French bread

What kitchen items do I need to make these egg rolls?

All the kitchen tools you need to make these mini egg rolls are probably ones you already have.

• Pastry Brush
• Silicone Baking Mat
• Sheet Pan
• Mixing bowls with lid
• Toothpicks for serving

Vegetarian Zucchini Mushroom Pesto Mini Egg Rolls

Ingredients

• 6 sheets Twin Dragon Asian Egg Roll Wrappers
• 1/2 Zucchini, sliced into quarter inch strips
• 1 cup Mushrooms, sliced into quarter inch strips
• 1/2 White Onion, sliced into quarter inch strips
• 1 tablespoon Avocado Oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 tablespoons – 1/4 cup Pesto
• 1 Egg

Directions

1. Preheat oven to 400 degrees.
2. In a mixing bowl, coat the chopped zucchini, mushrooms, and onion with avocado oil, salt, and pepper.
3. Spread the vegetables into a single layer on a baking sheet and bake at 400 degrees for 12-15 minutes, or until vegetables are just soft.
4. Add vegetables back to mixing bowl and coat with pesto.
5. With a sharp knife, cut Twin Dragon Egg Roll Wrappers in half.
6. Add 1 tablespoon of the vegetable mixture onto the egg roll and wrap. Use a dab of water to seal the edges. Place egg roll back onto sheet pan.
7. In a small bowl, whisk the egg. Using a pastry brush, brush each egg roll with egg.
8. Bake egg rolls at 400 degrees for 12-15 minutes or until egg roll wrappers are just browned.
9. Remove egg rolls from sheet pan to a paper towel and let cool slightly before serving.

Whether you are making these zucchini mushroom pesto mini egg rolls for a holiday party, or just enjoying some time with your little loved one in the kitchen over some tasty food, you are sure to enjoy the nutty, fresh flavor of these vegetable loaded bites. Even if you modify this recipe to just include zucchini or more mushrooms, you have to use Twin Dragon Asian Egg Roll Wrappers to get the easiest to use egg roll wrappers with no artificial ingredients.