Pinky Cole, the founder of the Slutty Vegan restaurants shares her favorite recipe from her new cookbook, Eat Plants, B*tch: 91 Recipes to Blow Your Meat-Loving Mind. She says, “My fiancé [Derrick Hayes] made that recipe. He actually can cook better than me. He’s a really good cook, and he has a cheesesteak restaurant in Atlanta that everybody raves about, but I can’t eat the food. So I asked him to make me a vegan cheesesteak egg roll. And when I tell you that thing was out of this world—that’s one of my favorites.”

In the book, Cole describes these vegan egg rolls as “a cool vegan spin on the classic appetizer. They get punched up with a dope dipping sauce that includes a kick of whiskey and the thick sweetness of brown sugar.”

This recipe makes a great addition to a house party in need of dietary accommodations or a food lover in need of their next committed relationship. Add this vegan appetizer and its nutty dipping sauce to your repertoire and your tastebuds will be sure to thank you.  

From Bookshelf: One Hot Vegan

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4 servings

    For the dipping sauce:
  • ¼ cup peanut oil
  • ½ cup chopped yellow onion
  • 4 Roma (plum) tomatoes, chopped
  • Splash of whiskey (your favorite)
  • ½ cup packed light-brown sugar
  • 2 sprigs basil, leaves stripped, and chiffonade cut
  • For the avocado rolls:
  • 2 avocados, halved and pitted
  • 4 baby bell peppers, diced
  • ½ cup diced yellow onion
  • 2 garlic cloves, finely minced
  • 2 tablespoons fresh lemon juice
  • 1 cup shredded vegan cheddar cheese
  • ½ teaspoon Himalayan pink salt
  • 1 teaspoon freshly cracked pink peppercorns
  • 8 vegan egg roll wrappers
  • Vegetable oil for deep-frying

  • ***Special equipment: A deep-fry thermometer
  1. Make the dipping sauce: In a large skillet, heat peanut oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add tomatoes and cook until tender, about 10 minutes.
  2. Reduce heat to low and add whiskey. (To be safe, remove the pan from heat and pour from a portioned container.) Add brown sugar and stir until well incorporated. Simmer until thickened to a saucy consistency, about 5 minutes. 
  3. Make the avocado rolls: Scoop avocado flesh into a bowl. Add bell pepper, onion, garlic, and lemon juice and mash together. Add cheese, salt, and pink peppercorns and fold until incorporated. 
  4. Put a small bowl of water near your work surface. Set a wrapper on a surface with one corner facing you. Spoon ⅔ cup of avocado mixture over the middle of the wrapper. Pull the near corner of the wrapper over the filling and begin rolling toward the opposite corner. Roll the wrapper halfway, then tuck the left and right sides in toward the middle. Dip a finger in the bowl of water and wet the top edge of the wrapper, then continue rolling until the wrapper is closed. Repeat until all wrappers and avocado filling are used.
  5. In a large, deep skillet or dutch oven, heat 2 inches of vegetable oil to 315 degrees. Carefully lower egg rolls into the oil and fry until golden brown, turning so they brown evenly on all sides, about 3 minutes per side. 
  6. Stir basil into the dipping sauce and serve with still-hot egg rolls

Get the Book


Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind

Author: Pinky ColeFrom the Slutty Vegan herself, a collection of ninety-one delicious, guilt-free, plant-based recipes that you will love to indulge in from the comfort of your own home. When Pinky Cole opened her first Slutty Vegan food truck in 2018, she was inspired by her love of vegan comfort food. Now, after having expanded to restaurants, a bar, and a philanthropic organization, Cole is ready to bring her best recipes straight to you. With mouth-watering photographs and easy-to-follow instructions, Eat Plants, B*tch celebrates Cole's belief that it's fun and accessible to cook and enjoy irresistible vegan comfort food. From Avocado Egg Rolls to her Black Pea Cauliflower Po'​Boy or Oyster Mushroom Parm and everything in between, it won't be long before you will also be declaring Cole's timeless mantra: Eat Plants, B*tch!About the AuthorCole, Pinky: – Pinky Cole is a Jamaican American restaurateur and founder of Slutty Vegan, a plant-based burger restaurant chain based in Atlanta. She first became vegan in 2014 and opened her first Slutty Vegan food truck specializing in vegan burgers in September 2018. Now, she has opened restaurants and created the Pinky Cole Foundation, which seeks to empower generations of color to win in life, financially, and in the pursuit of their entrepreneurial goals. Eat Plants, B*tch is her first book.

  • Excerpted and adapted from
    EAT PLANTS, B*TCH: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind by Pinky Cole. Copyright © 2022 by Pinky Cole. Published by 13A/Gallery Books, a division of Simon & Schuster, Inc. Printed with permission.
  • Contributing City
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