2 to 3 tablespoons vegetable oil
1 cup mushrooms, chopped
1/2-1" fresh ginger, grated or minced
2 cups cabbage, finely chopped
1 cup broccoli, finely chopped
1 cup carrots, finely chopped
1 cup snow peas, chopped
8 to 10 shallots, finely chopped
2 to 3 tablespoons sesame oil
2 to 3 teaspoons soy sauce
2 teaspoons vegan sugar
salt and white pepper, to taste
1 package (20 count) vegan egg roll wrappers
1. Preheat oven to 400 degrees F. Grease a baking sheet. If you can't find vegan egg roll wrappers, and must use spring roll wrappers, consider frying them. In large pan or wok, heat oil, and add mushrooms and ginger.
2. After a minute, add rest of veggies (cabbage, broccoli, carrots, snow peas, and shallots). Cook for 2 to 3 minutes. Add sesame oil, soy sauce, sugar, salt, and pepper. Cook another 3 minutes. Remove from heat.
3. Using water, moisten the edge of a vegan eggroll wrapper with your fingers. Lay the wrapper in a diamond shape and place filling mixture in middle. Fold up bottom, sides and then roll up to the top (use enough water to seal).
4. Place in prepared pan and spray oil on the top of the eggrolls. Bake for 10 to 15 minutes (until brown), but you could steam or fry.
My friend Cassandra gave me this recipe when I was craving. I've tried it and it's great!