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“Quick and Easy Vegan Eggrolls using Chef-Man brand Vegan Shwarma”
READY IN:
20mins
SERVES:
10
YIELD:
20 Rolls
UNITS:
US

Ingredients Nutrition

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 Shwarma into 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.

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