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Vegan Egg Rolls
Ingredients
12
vegan egg roll wrappers
2 tablespoons
vegetable oil
2 cups
green cabbage
1
carrot
3
mushrooms
2 tablespoons
cilantro
½ teaspoon
salt
2 teaspoons
sesame oil
4 tablespoons
tamari sauce
1 teaspoon
garlic
1 teaspoon
ginger
Instructions
1
Prepare a small bowl of water.
2
Lay an egg roll wrapper flat with a corner facing you. Place 2 tbsp of filling mixture near the center, shaping it into a log.
3
Moisten the edges of the wrapper with water. Fold the bottom corner over the filling, then fold the left and right corners over, and roll up tightly.
4
Repeat the filling and rolling process with the remaining wrappers.
5
Heat vegetable oil in a large skillet or wok. Fry the rolls in batches until they turn golden brown. Use a slotted spoon to remove them and place on paper towels to absorb excess oil.
6
Repeat until all rolls are fried.
7
Serve with sweet chilli sauce, if desired.
Notes
Nutrition Facts
(per serving)
Calories:
74 calories
Servings:
12 servings
Carbohydrates:
9 g
Fat:
3 g
Fiber:
1 g
Protein:
2 g
Sugar:
1 g
Meal Effort
Preparation:
15 minutes
Cook:
5 minutes
Total:
20 minutes