Peanutty egg rolls
This is a yummy vegan recipe that can frozen and saved for a quick lunch. The key to making this work without pork or shrimp is to use fresh vegetables.
8 egg roll wrappers
2 medium carrots, peeled
1/2 medium or 1 small zucchini
1 cup of chopped cabbage
1 cup peanuts
1/2 inch piece of ginger, shredded
1 Tablespoon soy sauce
2 Tablespoons oil for pan frying
Step by Step Instructions
Chop carrots and peanuts in a processor. Place in a mixing bowl. Chop zucchini in a small dice and add to the bowl. Mix in ginger and soy sauce. Stir until evenly distributed.
Open egg roll wrappers and place one on a large plate, in front of you. Turn the plate until it looks like a diamond (in other words, the pointed edge facing you). Spoon 2 Tablespoons of the mixture in the middle left to right, but closer to you, front to back. Start rolling tje wrapper from the front to back, tucking in the sides as you go.
Place seam side down on another plate. When you are finished with the wrappers, heat up a frypan with the oil and pan fry until they are a deep golden brown.
Serve with an organic or imported duck sauce or spring roll sauce.