Vegan Eggrolls

Quick and Easy Vegan Eggrolls

• Ready In: 20 mins
• Serves: 10
• Yields: 20 Rolls

Ingredients

• Egg rolls

• 2⁄3 cup  coarsely chopped celery
• 2⁄3 cup  coarsely chopped carrot
• 2  cups  shredded cabbage
• 1⁄2 teaspoon  vegetable oil
• 2⁄3 cup  chopped onion
• 1⁄2 teaspoon  minced peeled fresh ginger
• 1  garlic clove, minced
• 6  ounces  vegan  meat (Chef-Man Shwarma)
• 1 1⁄2 tablespoons low sodium soy sauce
• 1⁄4 teaspoon black pepper
• 14  egg roll wraps
• 1⁄4 cup warm water
•  oil (for frying)

Directions

1. Combine celery and carrot in food processor, and pulse until finely chopped.
2. Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
3. Cut Chef-Man Shwarma to small peices.
4. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add Chef-Man Shwarma; cook 2 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
5. Place 1 egg roll wrapper at a time onto work surface spoon 3 tablespoons filling into center of wrapper moisten edge of wrapper with warm water; roll up jelly-roll fashion.
6. Fry until brown on both sides and serve.