Mushroom Egg rolls

original post: http://greedygirlcooks.blogspot.com/2016/02/mushroom-egg-rolls.html

Ingredients

Marinade

2 tablespoon Soy sauce

1 tablespoon Apple cider vinegar

1 tablespoon Palm nectar

1 tablespoon sesame oil

Filling

2 cups Cabbage leaves

1 cup Carrot sticks

1 cup sliced Mushrooms

1 cup Onion slices

1 cup Celery slices

Egg roll wrapper

Oil for frying

Dipping sauce

Left over marinade

1 stalk Scallion

¼ teaspoon Ginger

1 chili pepper

1 tablespoon palm nectar

Instructions

• Bring some oil to heat in a wok or deep fryer to about 375 degrees
• If baking preheat oven to 400 degrees
• Prepare all the veggies shred the cabbage, cut carrots, onions, mushrooms, celery
• Mix the marinade ingredients in a bowl
• Allow the veggies to soak in the marinade for 20 to 60 minutes
• Place the marinated veggies in a strainer, strain away all the excess liquid and reserve the marinade for the sauce
• After the veggies have soaked and strained remove the cabbage leaves and slice thinly, combine with the other veggies after slicing
• Place an even amount of veggies in the diagonally oriented wrapper
• Tuck the first corner over the veggies, and fold in the two sides
• Wet the exposed corner and roll tightly, set aside and repeat until you have used up all the filling
• If baking, place rolls on a prepared baking sheet, brush with oil o coat the entire surface and bake until golden brown and crispy
• If frying make sure to check the oil temp first and make sure it’s not too hot, then drop the egg rolls in the hot oil and fry until golden brown
• For the dipping sauce combine the marinade with ginger, scallion and chili pepper, palm nectar