I love making egg rolls, okay really they are technically spring rolls, but I am no longer into deep frying anything! So, I am coming up with baked versions of all of my favorites, like these baked little numbers with Twin Dragon VEGAN egg roll wrappers! You can add anything you want. Today, I switched up snow peas for scallions. And of course, no egg roll is complete without homemade duck sauce.
Vegan Egg Roll
Ingredients
- 1/2 head cabbage, shredded
- 2 carrots, shredded
- 3 scallions
- 2 tbsp tamari
- 1/2 tbsp arrowroot (or cornstarch)
- 6-8 vegan wonton wrappers
- water, as needed
- oil, as needed
Instructions
-
Shred the cabbage and carrots and water sauté until they start to soften up. Thinly slice the scallions and add the pan.
-
Whisk together the tamari and arrowroot powder. Add to the vegetables and mix well. Take off the heat and let cool for a few minutes.
-
Preheat the oven to 375.
-
Set the wonton wrapper down in front of you so it is in a diamond shape. Brush water around the edges and place about a tablespoon (maybe more, eyeball it) of the mixture in the bottom corner. Roll it once and then tuck in each side. Keep rolling until done.
-
Brush both sides with oil and bake for 20 to 25 minutes until nice and brown. Enjoy!
Looks delicious!
thank you!