Easy Plant Based Egg Rolls(Oil Free)
Easy Plant Based Egg Rolls
Equipment
Ingredients
- 1 pkg vegan egg rolls wrappers
- 1 cup shredded carrots
- ¼ green cabbage, grated
- ¼ red cabbage
- 6 spring onions chopped
- 3 garlic cloves, minced
- 1 in fresh ginger, grated
- 1 tsp toasted sesame oil (optional)
Instructions
- Preheat a large non stick frying pan on medium high heat. Add all the shredded vegetables. Saute the vegetables for 2 minutes and add the garlic, ginger, and continue to cook for 4 minutes until they just start to soften. Remove from heat, add 1 tsp sesame oil and allow to cool completely.
- Using a cutting board take one egg roll wrapper on a diagonal. Place 2 tbsp of the filling on the wrapper 1/3 up from the lower corner. Use a dish of water and tampen your fingers and dampen the corner farthest away from your. Pull the corner closes to you up and over the filling. Tuck in both side and continue to roll forward. Continue to roll each egg roll until you are out of filling or wrappers.
- Preheat oven or air fryer to 400 degrees F. Bake egg rolls until lightly brown about 9 minutes for air fryer or 13 minutes in the oven.
- These freeze very well for a couple of months, if they last that long. Freeze the egg rolls uncooked. Serve with your favorite sauce.
Video
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