These Vegan Egg Rolls are filled with a colorful array of vegetables and seasoned with savory spices, wrapped in crispy vegan egg roll wrappers. They make for a delicious appetizer or snack that's perfect for any occasion.
Ingredients: 12 vegan egg roll wrappers. 2 cups shredded cabbage. 1 cup shredded carrots. 1 cup chopped mushrooms. 1 cup chopped bell peppers. 1 cup bean sprouts. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 1 teaspoon grated ginger. 1/2 teaspoon black pepper. 1/4 cup water. Oil for frying.
Instructions: Put sesame oil in a large pan and heat it over medium-low heat. Put in the ginger and garlic, and cook until the smell is nice. Put in the bean sprouts, mushrooms, cabbage, and carrots. Make sure the vegetables are soft. Sprinkle black pepper on top of the soy sauce and cornstarch in a small bowl. Add water and mix until the cornstarch is gone. Pour the sauce over the vegetables and keep stirring them until the sauce gets thick. Take it off the heat and let it cool down. Put some of the vegetable mix on top of each egg roll wrapper. To make a roll, fold the sides of the wrapper in. Seal the edges with water. As the oil in a deep fryer or skillet gets to 350F 175C, add the food. It will take about 34 minutes per side to fry egg rolls until they are golden brown. Take it off and let it dry on paper towels. Serve hot with the sauce of your choice.
Prep Time: 20 minutes
Cook Time: 15 minutes
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