Mushroom Egg Rolls

My children LOVE Chinese food, especially egg rolls. Tonight was Chinese take out night at home. I made Sriracha Roasted Tofu with Rainbow Veggies , miso soup with Ramen noodles added and these easy egg rolls for dinner. We all ate with chopsticks and enjoyed a Chinese meal at home. 

These egg rolls are so easy to make. You could definitely serve them as an appetizer or to accompany your favorite Chinese food. 

Look for more great Vegan recipes? Try my Italian Roasted Tempeh W/ Whole Garlic Cloves, Vegan Family Breakfast, Portobella Philly & Cheeze, Three Cheeze Baked Ziti, Jalapeno Popper Dip, Super Bowl Party Appitizers, & Orange Creamcicle Cupcakes

Recipe:

1 ( 14 oz.) Bag of Cole Slaw veggies... (if you can't find these, use 4 cups shredded cabbage and carrots)

8 oz. Finely chopped mushrooms 

1 Tbsp. soy sauce 

1 Tbsp. avocado oil ( any oil will work)

1 Tbsp. sesame seeds 

1 tsp. ground ginger

Oil to fry

8 (egg free) egg roll wrappers 

Method:

1. Heat Cabbage, carrots, mushrooms, soy sauce, avocado oil, sesame seeds, and ginger in a non stick pan over medium high heat until tender 

2. Heat frying oil in a skillet over medium heat. 

3. Place 1/8 of the filling in the middle of an egg roll wrapper. 

4. Fold both sides in and then roll up like a burrito. Seal the end with a little water.

5. Repeat until you have 8 egg rolls. 

6. Place egg rolls carefully in your heated oil & fry until golden brown. 

7. Let egg rolls cool on a paper towel for a few minutes before serving. 

Makes 8 egg rolls.