Ingredients:
1 package of Beyond Steak (or any vegan steak substitute), diced
1 cup shredded cabbage
1 cup shredded carrots
1/2 cup sliced bell peppers (any color you prefer)
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
Salt and pepper to taste
8-10 egg roll wrappers (make sure they’re vegan)
Water (for sealing the egg rolls)
Vegetable oil (for frying)
Instructions:
Heat vegetable oil in a large skillet over medium-high heat. Add diced Beyond Steak and cook until lightly browned, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add sesame oil. Add minced garlic and cook for about 1 minute until fragrant.
Add shredded cabbage, carrots, and bell peppers to the skillet. Cook until vegetables are tender, about 5 minutes.
Return the cooked Beyond Steak to the skillet. Add soy sauce, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes. Remove from heat and let the filling cool slightly.
Lay an egg roll wrapper on a clean surface. Spoon about 2-3 tablespoons of the filling onto the wrapper, slightly below the center.
Fold the bottom corner of the wrapper over the filling, tucking it underneath. Fold the side corners over the filling and continue to roll until you reach the top corner. Use water to seal the edges of the wrapper.
Repeat with the remaining wrappers and filling.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully place the egg rolls in the hot oil, a few at a time, and fry until golden brown, about 3-4 minutes, turning occasionally.
