INGREDIENTS:
- vegan egg roll wraps (from whole foods)
- 1 tsp sesame oil
- 1 cup of chopped scallions
- 1 cup of chopped purple onions
- 1 tbsp minced garlic
- liquid aminos (soy sauce alternative)
- 2 1/2 cups of shredded cabbage
- 2 1/2 cups of carrots
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METHODS:
- heat some sesame oil in a large skillet and add minced ginger, scallion, purple onions, and minced garlic. cook on high heat for 2-3 minutes while stirring often.
- add the cabbage, carrot and liquid aminos (or w.e soy sauce you choose). cook it down for 4-6 minutes or until the veggies are tender!
now here is where your options vary
you can either bake it , fry it, OR put it in the air fryer! I decided to fry it because I was starving and I don’t have an air fryer
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in the large skillet, heat the oil and place the rolls FLAP down (this is important because the roll can unravel in the pot and you’ll have a mess!) only a few rolls at a time, turn them occasionally until 2-3 minutes. when golden, place on paper towels to drain the remaining oil!
