Vegan Egg

Ingredients

• 12 Vegan egg roll wrappers
• 1-2 tbsp Vegetable oil for frying

Filling

• 2 cups green cabbage, shredded
• 1 carrot, shredded
• 1 green onion, thinly sliced
• 3 mushrooms, finely diced
• 2 tbsp chopped cilantrooptional
• ½ tsp salt
• 2 tsp sesame oil
• 4 tbsp soy sauce
• 1 tsp crushed garlic
• 1 tsp crushed ginger

Equipment

• Mixing Bowls
• Wok or Dutch Oven

Instruction

1. Add all filling ingredients into a mixing bowl and toss to combine.
2. Fill a small bowl with water.
3. Lay a wrapper on a flat surface with a corner facing you. Place 2 tbsp of filling mixture near the center of the wrapper. Shape into a log.
4. Run a thin layer of water around the edge of the wrapper. Fold the bottom corner over the filling, then fold the left and right corners over and roll up.
5. Repeat with remaining filling and wrappers.
6. Heat the oil in a large wok and fry the rolls in batches until golden brown. Remove with a slotted spoon and place on paper towels to soak up any excess oil.
7. Repeat until all rolls have been cooked.
8. Serve hot with your favorite Asian dipping sauce.