Vegan Egg Rolls
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 1 large carrot, grated
- 1/2 cup dried mushrooms, i had cremini, torn into small pieces
- 8 cups shredded cabbage
- 1/4 cup @kikkomanusa low sodium soy sauce
- 1/2 tablespoon cornstarch
- @nasoya vegan egg roll wraps
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 placed the rolls on a greased and foil-lined baking sheet, and sprayed the tops with oil. Then baked at 400F for 22 minutes, turning halfway through