Fill your vegan egg rolls with colorful vegetables and a tangy homemade duck sauce. They will taste great and be crispy. This recipe makes a tasty appetizer or is great for a party.
Ingredients: 1 package vegan egg roll wrappers. 2 cups shredded cabbage. 1 cup shredded carrots. 1 cup chopped mushrooms. 1 cup chopped bell peppers. 1 cup chopped green onions. 1/4 cup soy sauce. 2 tablespoons sesame oil. 1 tablespoon rice vinegar. 1 tablespoon minced ginger. 1 tablespoon minced garlic. 1 tablespoon cornstarch. 1/4 cup water. 1/4 cup apricot preserves. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 teaspoon sriracha optional.
Instructions: In a large skillet, heat sesame oil over medium heat. Add ginger and garlic, saut for 1 minute. Add mushrooms, bell peppers, and carrots, cook until softened. Stir in cabbage and green onions, cook until cabbage is wilted. In a small bowl, mix soy sauce, rice vinegar, cornstarch, and water to make a slurry. Pour slurry into the skillet, cook until the sauce thickens. Remove from heat and let cool slightly. Place a spoonful of the vegetable mixture onto each egg roll wrapper. Roll tightly, sealing the edges with water. In a separate bowl, mix apricot preserves, rice vinegar, soy sauce, and sriracha for the duck sauce. Preheat oven to 400F 200C. Place egg rolls on a baking sheet lined with parchment paper. Lightly spray or brush egg rolls with oil. Bake for 15-20 minutes, or until golden brown and crispy. Serve hot with homemade duck sauce for dipping.
Prep Time: 30 minutes
Cook Time: 20 minutes
LISANNE PETRACCA PH.D.











