Vegan Egg Rolls

Ingredients:

• 1 package of vegan egg roll wrappers (available at most grocery stores)
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup sliced mushrooms
• 1 cup chopped bell peppers (any color you prefer)
• 1 cup chopped green onions
• 3 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (to use as a binder for sealing the egg rolls)
• Vegetable oil for frying

Instructions:

1. Prepare the Filling:
   • In a large skillet, heat a bit of oil over medium heat. Add the garlic and cook for about 1 minute until fragrant.
   • Add the shredded cabbage, carrots, mushrooms, bell peppers, and green onions to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
   • Stir in the soy sauce and sesame oil, and cook for another minute. Remove from heat and let the filling cool.
2. Wrap the Egg Rolls:
   • Lay out an egg roll wrapper on a clean surface, with one corner pointing towards you (forming a diamond shape).
   • Place about 2 tablespoons of the vegetable filling in the center of the wrapper.
   • Fold the bottom corner over the filling, then fold the sides towards the center, and roll it up tightly. Seal the edge with the cornstarch mixture to ensure it stays closed. Repeat with the remaining wrappers and filling.
3. Fry the Egg Rolls:
   • In a deep skillet or pot, heat vegetable oil to about 350°F (180°C).
   • Carefully place the egg rolls in the hot oil, seam side down, a few at a time, without overcrowding the pan.
   • Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
   • Remove the egg rolls from the oil using tongs or a slotted spoon, and place them on a plate lined with paper towels to drain any excess oil.
4. Serve:
   • Serve the vegan egg rolls hot with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or plum sauce.