Veggie Egg Rolls

6 minutesPrep time

13 minutesCook time

292 cal.Per serving

Ingredients for 1

Egg roll wrappers

1/2 cup

Shiitake mushrooms

1/4 cup

Coleslaw mix

1/2 clove

Garlic

1 tsp

Soy sauce

1/2 tsp

Toasted sesame oil

1/2 cup

Vegetable oil

1 tbsp

Sweet and sour sauce

Knife

Step 1
Clean & thinly slice shiitake mushrooms.
Step 2
Heat a drizzle of oil in a pan over medium heat. Add coleslaw mix, mushrooms & salt. Grate or mince garlic & add to pan. Mix it all together. Cook & stir 2-3 min.
Step 3
Pour in sesame oil & soy sauce. Stir & cook 2 more min, until well-combined. Remove from heat.
Step 4
Prepare a small bowl of water. Lay 1 wrapper on a flat surface. Scoop about a 1/4 cup of the mixture into the center of the wrapper.
Step 5
Dip your fingers in the water & wet the rims of the wrapper. Bring 2 of the wrapper corners together. Fold up the bottom of the wrapper & roll it up. Make sure the edges are all stuck together. Repeat with the remaining filling.
Step 6
Heat neutral oil in a frying pan over medium-high heat. (About ½ inch of oil) Oil temp should reach about 325°F. Carefully add the egg rolls to the pan. Fry 2-3 min, undisturbed on all sides. Transfer the fried egg rolls to a paper towel lined plate.
Step 7
Slice, serve & enjoy with sweet and sour sauce for dipping!