Vegan Egg Rolls

Servings: 12 egg rolls
Time: 25 minutes

INGREDIENTS

• 1 pkg Vegan egg roll wraps (I use Nasoya)
• 1 tsp minced ginger
• 2 cups cabbage slaw
• 2 Tbsp tamari sauce OR coconut amino acids
• Non-stick cooking spray
• Sweet chili sauce, for dipping
• Chives OR green onions, for garnish
• Cooking oil as needed (I stick with EVOO)

DIRECTIONS

1. Heat skillet with enough EVOO to simmer ginger until fragrant
2. Add cabbage slaw and cook 2-3 minutes, stir in tamari/amino acids, remove from heat
3. Allow to cool before scooping about 2 Tbsp of filling onto 12 egg roll wraps
4. Fold wraps: bottom corner over filling, then fold in side corners, and roll to wrap tight. Brush top flap/corner with water in order seal.
5. Heat oven to 400°F. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly brush rolls’ tops with EVOO and bake until golden brown (about 10-12 minutes.)
6. Serve with sweet chili sauce and chives/green onions.