Gluten-free vegan egg rolls...does life get any better? These savoury snacks can be made in less than 30 minutes, as they are not deep fried, but lightly cooked. Enjoy the aromatic flavours of chinese 5 spice, mingling with sweetly marinaded cabbage and plump shiitake mushrooms. These asian inspired rolls are the perfect appetizer or addition to any meal.
Makes 4 egg rolls
1 tbsp coconut oil
3 – 4 garlic cloves, minced
approximately 100 grams (or more) shiitake mushrooms, sliced (with stems removed)
3 medium sized carrots, shredded
2 cups napa or savoy cabbage, shredded
1/4 cup sun-dried tomatoes, chopped finely
1/2 tsp Chinese 5 spice
black pepper to taste
3 or 4 pinches of pink Himalayan salt
1/2 tbsp coconut marinade (or nama shoyo)
1 1/2 cups fresh bean sprouts
1 package of Pure Wraps (or use extra cabbage leaves if you want to keep it simple)
Heat the coconut oil in a wok or large sized pan. Add the sliced mushrooms and garlic and stir fry for approximately 5 minutes. Next add the shredded carrots, Chinese 5 spice, cabbage, sun-dried tomatoes, coconut marinade, salt and black pepper. Stir fry for approximately 10 minutes or until everything is lightly and evenly cooked. Remove from the heat source and spoon out the mixture into the centres of the 4 gluten-free wraps. (Note: if there is any extra filling left over, you can serve it in a cabbage leaf, or enjoy it on its own). Next, add a handful of fresh bean sprouts to each wrap. Fold the bottom end of the wrap up to meet the filling, as well as the top end down to do the same. Fold the two sides in so that the filling is unseen and secure, and carefully place each egg roll onto a plate. You may choose to garnish with extra sprouts or even your favourite hot sauce. Enjoy!