Crispy Baked Vegan Egg Rolls
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 green onions, chopped
- 1 large carrot, grated
- 1/2 cup dried cremini mushrooms
- 8 cups shredded cabbage
- 1/4 cup low sodium soy sauce
- 1/2 tablespoon cornstarch
- vegan egg roll wrappers
Preparation
Add oil to a large pan over medium heat and sauté garlic, ginger, green onion, and carrot until soft and fragrant.
Then add the mushrooms and sauté for another minute, then add in the cabbage and cook, stirring often, until cabbage volume has reduced by half.
Stir soy sauce and cornstarch together, turn the heat off, and add mixture to cabbage, tossing to coat.
Let the filling cool, then assemble your egg rolls and bake according to package directions. I baked at 400F for 22 minutes, turning halfway through.
