Vegetable Eggrolls

Serving Size 15

Prep Time 10 mins

Cook Time 30 mins

Difficulty Easy

Ingredients

  • 1 tablespoon cooking oil, plus oil for frying
  • 1 thumb ginger, peeled and finely chopped
  • 3 cloves garlic, finely chopped
  • 6 oz. shelled edamame (1 cup)
  • 1/2 head napa cabbage, shredded
  • 2 carrots, shredded
  • ¼ cup sliced onion
  • 1 package shiitake mushrooms, re-hydrated and chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Pinch of sugar (optional)
  • 1 package Nasoya Eggroll Wrappers
Inspired by: Melissa’s Produce  

Preparation

  1. Heat a frying pan over high heat until hot. Add oil, swirling to coat sides. Add the ginger, garlic, and vegetables, tossing to distribute. Cook for 2-3 minutes, until diminished in volume by about a third.
  2. Add the soy sauce, sesame oil and sugar, and continue cooking another minute. Transfer mixture to a bowl and allow to cool for 30 minutes.
  3. To fill the rolls, Place wrapper on a clean flat surface in front of you so that it looks like a diamond. Place 1 1/2 tablespoons filling in center of wrapper. Fold bottom point up over filling and roll once. Fold in right and left points. Continue rolling until you have a tight cylinder. Place filled rolls on a baking sheet and cover with a damp cloth while filling remaining rolls. Place in an air fryer. Fry for 15 minutes, flipping after 8 minutes.

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