Vegan Egg Roll Wraps
1 package Vegan Egg Roll Wraps
2 tbsp. coconut oil or (sesame oil optional)
1 tsp minced ginger
1 tbsp. minced garlic
1 cup chopped green onions
¼ soy sauce or tamari (I like Bragg liquid aminos)
2 ½ shredded cabbage or coleslaw mix
2 ½ cup shredded carrots
Heat oil in a large skillet and add ginger, green onions, and minced garlic.
Cook on high heat for 2-3 minutes stirring often.
Add remaining ingredients and cook over medium heat for 4-6 minutes until vegetables are tender.
Let mixture cool before filling.
Roll filling into wraps.
400 F for 10 minutes. The roll can be lightly brushed with oil before baking or air frying. , Inverting rolls halfway through baking.
Baking in oven
Preheat oven to 400 F and place a pan half-filled with water on the bottom rack. Place rolls on a non-stick baking tray, and bake for 20-25 minutes, inverting rolls halfway through baking.
Eating Healthy- Living Well with Antoinette
Your Clean Eating Nutritionist
Antoinette Ouattara, MPH, MS,
Clean Eating Nutritionist
Clean Eating Detox Coach
Holistic Health and Wellness Coach
Weight Loss Coach.
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