• Ingredients:
  • 4 tablespoons light sesame oil, divided
  • 3 cloves garlic, minced
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 inch fresh ginger, peeled and minced
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 teaspoon Chinese five spice
  • 2 tablespoons soy sauce
  • 4 large egg roll or wonton wrappers
  • 2-3 tablespoons water
  • sweet and sour sauce (optional)
  • chili oil (optional)
  • soy sauce (optional)
  • sesame seeds (optional)

Roll into the lunar new year in a FunGuy way with these golden baked vegan egg rolls!

These crispy egg rolls don’t require too much effort; just a little sauté, a little roll and wrap, and pop them in the oven, and done. Baking not only keeps these crunchy rolls from soaking up a ton of oil while frying, but also prevents them from getting soggy too!

DIRECTIONS:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
  2. Heat 2 tablespoons of the sesame oil in a wok over medium-high heat. Add the garlic and ginger to the pan and sauté 1 minute. Add the FunGuy mushrooms to the pan and sauté 4-5 minutes, or until the mushrooms are browned around the edges. Transfer the cooked mushrooms to a bowl and cover. 
  3. Add the cabbage and carrots to the wok, season with the soy sauce and Chinese five spice, mixing well. Let them cook 5-7 minutes, or until the carrot is tender and the moisture in the cabbage has cooked out, being sure to stir occasionally. Drain the excess liquid and add the cabbage and carrot to the bowl with the mushrooms and mix together.
  4. Pour 2-3 tablespoons of water into a small dish and place the egg roll wrapper on a clean cutting board. 
  5. To assemble the egg rolls place the mushroom and cabbage mixture in a 1½ – 2 inches thick line down the middle and 1/3 of the way up the wrapper. Fold the ends in and fold the bottom edge up and over the vegetables, pulling it in tightly as you roll.  Dip your fingers in the water and run them around the open edge of the wrapper before sealing it and setting aside. Repeat with the rest of the filling and wrappers. Brush the outside of the assembled egg rolls with sesame oil and transfer to the baking sheet with the sealed side down. 
  6. Bake the egg rolls until they have turned a golden brown on the outside; 12-15 minutes. When the egg rolls are done, remove them from the oven and allow to cool about 5 minutes. Serve with your choice of sweet and sour, soy sauce, chili oil, or a combination and a sprinkle of sesame seeds.

Have a Fun meal!