Vegan Eggrolls
Ingredients
- Egg rolls ⓘ
- 2/3 cup coarsely chopped celery ⓘ
- 2/3 cup coarsely chopped carrot ⓘ
- 2 cups shredded cabbage ⓘ
- 1/2 teaspoon vegetable oil ⓘ
- 2/3 cup chopped onion
- 1/2 teaspoon minced peeled fresh ginger ⓘ
- 1 garlic clove, minced ⓘ
- 6 ounces vegan meat (Chef-Man Shwarma) ⓘ
- 1 1/2 tablespoons low sodium soy sauce ⓘ
- 1/4 teaspoon black pepper ⓘ
- 14 egg roll wraps ⓘ
- 1/4 cup warm water
- oil (for frying) ⓘ
Instructions
- 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; saute 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.
Nutrition & Diet Analysis (per serving)
797
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).