Vegan Eggrolls Food

VEGAN EGGROLLS

Steps:

• Combine celery and carrot in food processor, and pulse until finely chopped.
• Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
• Cut Chef-Man Shwarma to small peices.
• Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add Chef-Man Shwarma; cook 2 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
• Place 1 egg roll wrapper at a time onto work surface spoon 3 tablespoons filling into center of wrapper moisten edge of wrapper with warm water; roll up jelly-roll fashion.
• Fry until brown on both sides and serve.

VEGAN EGG ROLLS

Steps:

• Add all filling ingredients into a mixing bowl and toss to combine.
• Fill a small bowl with water.
• 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.
• 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.
• Repeat with remaining filling and wrappers.
• 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.
• Repeat until all rolls have been cooked.
• Serve hot with your favorite Asian dipping sauce.