Vegan Fried Rice Stuffed Homemade Egg Rolls
Prep time:
Cook time:
Total time:
Serves: 12
- 1 package Ling Ling Chinese Style Vegetable Fried Rice (1 bag from the box)
- 3 cups shredded cabbage (you can use a bag of cole slaw mix)
- 1 small onion, sliced thinly
- 2 stalks celery, diced small
- 2 carrots, diced small
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- 2 teaspoons sesame oil
- ⅛ cup teriyaki sauce
- ⅛ cup Vegetarian Stir Fry Sauce
- 12 Vegan Egg Roll Wrappers
- Nonstick Cooking Spray
- Preheat oven to 375 degrees. Prepare a baking sheet with a silicone mat or line with parchment paper.
- In a large skillet or wok, heat the sesame oil and saute your onion, celery, and carrot for 2-3 minutes.
- Add in cabbage, garlic powder, ginger, stir-fry sauce, and teriyaki sauce. Mix well and continue cooking for 5-7 minutes stirring occasionally.
- When vegetables are translucent, mix in 1 package of the Ling Ling Chinese Style Vegetable Fried Rice.
- Cook for additional 4-5 minutes stirring consistently. Remove from heat and set aside.
- Place egg roll wrappers on a clean surface with a small bowl of water to help seal edges.
- Add 2 heaping tablespoons of rice and vegetable mixture into center of the egg roll wrapper.
- Fold over the end nearest you, then the sides, and roll into an egg roll shape.
- Place onto a lined baking sheet seam side down (we use a silicone mat).
- Spray the tops of the egg rolls with a spritz of non-stick spray.
- Bake for 10 minutes at 375 degrees, turn the egg rolls over, and continue cooking for additional 10-12 minutes or until golden brown.
Recipe by You Brew My Tea at https://www.youbrewmytea.com/fried-rice-stuffed-homemade-egg-rolls/
3.5.3228