Ingredients:

Vegan meat Egg Roll filling:

• 19 eggroll wrappers

• 1 pound plant-based meat (ie Impossible Meat)

• 1 tablespoon ginger, chopped

• 1 tablespoon garlic, chopped

• 1 teaspoon soy sauce

• 1 teaspoon sesame oil

• ¼ teaspoon white pepper

Cabbage Egg Roll filling:

• 3 cups cabbages, shredded

• 2 cups carrots, shredded

• 2 cup softened dried Shiitake mushrooms, roughly chopped

• 1 cup bean sprouts

Mushroom water:

• Soak 2 cups of dried Shiitake mushrooms in 2 cups of cold water

Stir fry sauce:

• 1 tablespoon sesame oil

• 1 tablespoon garlic, chopped

• 2 tablespoon soy sauce

• 2 tablespoons mushroom water

Instructions:

1. Marinate the vegan meat with ginger, garlic, soy sauce, sesames oil and white pepper in a bowl. Set it aside while preparing other ingredients

2. Soak the dried shiitake mushrooms in 2 cups of water for 10 minutes or until they are softened. Save 2 tablespoons of mushroom water liquid for stir frying later

3. Cut the softened Shiitake mushrooms into large pieces

4.  Stir fry the vegan meat without oil or seasonings in a hot frying pan. Remove when browned

5.  Pour 1 tablespoon sesame oil into the frying pan and sauté with 1 tablespoon of  chopped garlic

6. Add cabbage, carrots, Shiitake mushroom to frying pan. Stir fry until the cabbage begins to soften

7. Add the vegan meat back to the frying pan and stir fry with the cabbage filling

8. Add the bean sprouts with 2 tablespoons of mushroom water to the fry pan and stir fry for 2 minutes

9.  Place a small bowl upside down in the center of a large bowl

10.  Place the cooked egg roll filling into the large bowl. This will help to reduce the water content in the egg roll filling

11. Allow the egg roll filling to cool down completely in the refrigerate for about 30 minutes, overnight if possible (to dry out the water from the egg roll filling)

12. Pre-heat oven to 375 degrees when ready to make the egg rolls

13. Place one baking sheet in the oven while wrapping egg rolls

14. Wrapping egg rolls:

    ·  Place one sheet of egg roll skin corner toward you (South corner)

    ·  Place 1/3 cup of egg roll filling in the lower third of the egg roll skin corner that is toward you (South corner)

    ·  Fold the South side corner egg roll skin to the middle of egg roll

    . Tighten the egg roll filling by tucking the egg roll skin toward you

    ·  Fold the east and west side of the egg roll skin toward the center

    ·  Brush the east and west sides and the north corner of the egg roll skin with water

    ·   Roll up the egg roll filling toward the North corner and seal

15. Take the hot baking sheet out of the oven when ready to bake the egg rolls

16. Spray the hot baking sheet with oil spray

17. Place the egg rolls on the hot baking sheet

18. Spray egg rolls with oil spray

19. Bake at 375 degrees for 15 minutes or until the bottom of egg rolls turn light brown

20. Turn the egg rolls to the opposite side and bake for another 10 minutes or until the bottle of egg rolls turn brown

21. Serve the egg rolls while hot and crispy with sweet chili sauce