Sally K's Veggie Dog Roll-Up

Prep Time : 15 Min

Cook Time : 30 Min

Total Time : 45 Min

Serves : 10


Drain the Veja-Links® and roll them in a clean kitchen towel or paper toweling to dry.

Rinse and drain the beans. Set them aside in a strainer.

In a medium skillet on medium high heat, add 2 teaspoons of the oil and saute the onion and bell pepper for 2 minutes.

Stir in the garlic, jalapeno, tomato, and chili powder; saute another 2 minutes. Remove from heat and stir in the pinto beans.

Preheat oven to 350 degrees F and put 2 tablespoons of water in a cup by your work station.

Stack 2 wrappers together at your work station so that one corner faces you. (You will use a doubled egg roll wrapper for each roll-up.)

Place 2 tablespoon of the skillet mixture in the center and spread across to the size of a Veja-Link®. Add a Veja-Link® on top.

Fold bottom corner up and over the link. Fold sides in towards the center. Roll towards the top. Moisten the top point with a bit of water on your finger. Seal the roll shut.

Lightly brush the roll-up on all sides with some of the remaining oil. Place on a large un-greased baking sheet.

Repeat this process, spacing the roll-ups at least 1/2 inch apart.

Bake 15 minutes. Remove from oven and flip them over. Return to oven and bake another 15 minutes, or until well-browned.

Cool 5-10 minutes. Serve with wasabi sauce, mustard, ketchup, or your favorite dipping sauce.


1-20 oz can Worthington® Low Fat Veja-Links®

1-14.5 oz can pinto beans or similar

1 1/2 Tbsp vegetable oil (divided use)

1/2 c onion, chopped

1/2 c bell pepper, chopped

1 clove garlic, minced

1 small jalapeno pepper, seeded, minced

1 small tomato, chopped

1 1/2 tsp chili powder

1 lb egg roll wrappers (20 count)