These crunchy eggrolls have all the flavor but are much healthier than takeout!  

1 small head green cabbage, finely chopped

2 carrots, peeled and grated

3 cloves garlic, minced

2 stalks celery, minced

1 tsp ginger, grated

¼ cup soy sauce or tamari

3 TBSP sherry vinegar or cooking sherry

1 pkg Egg roll wrappers

Heat a large pot over medium heat for 2 minutes.  Add all ingredients except the egg roll wrappers.  Cover and cook 15 minutes, stirring every few minutes, until the cabbage is tender.  Let cool completely.

Preheat oven to 400°.  Line a baking sheet with parchment paper or a baking mat.  Set aside.

Lay an egg roll wrapper flat on a work surface.  Spoon a couple heaping tablespoons of filling onto one corner.  Fold the nearest corner over the filling, fold the ends to the inside, and roll up enclosing the filling completely.  Please see pictures for details.

Place seam side down on prepared baking sheet.  Repeat with remaining egg roll wrappers.  Bake 10-15 minutes or until golden brown. Serve hot with dipping sauce.

Dipping sauce:

¾ cup soy sauce or tamari

6 TBSP rice vinegar

1 tsp sesame oil

1 tsp ginger, grated

1 clove garlic, minced

1 green onion, minced

Mix all ingredients together in a small bowl.


Plant Chef Club Tip:

These are best when they are freshly baked.  You can make the filling ahead and refrigerate it until you need it.  The filling also makes a great topper for noodles or grains.