Vegan Eggrolls

• Egg rolls
• 2/3 cup coarsely chopped celery
• 2/3 cup coarsely chopped carrot
• 2 cups shredded cabbage
• 1/2 teaspoon vegetable oil
• 2/3 cup chopped onion
• 1/2 teaspoon minced peeled fresh ginger
• 1 garlic clove, minced
• 6 ounces vegan meat (Chef-Man Shwarma)
• 1 1/2 tablespoons low sodium soy sauce
• 1/4 teaspoon black pepper
• 14 egg roll wraps
• 1/4 cup warm water
• oil (for frying)

1. Combine celery and carrot in food processor, and pulse until finely chopped.
2. Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
3. Cut Chef-Man Shwarma to small peices.
4. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; saute 2 minutes. Add Chef-Man Shwarma; cook 2 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
5. Place 1 egg roll wrapper at a time onto work surface spoon 3 tablespoons filling into center of wrapper moisten edge of wrapper with warm water; roll up jelly-roll fashion.
6. Fry until brown on both sides and serve.

egg rolls, celery, carrot, cabbage, vegetable oil, onion, fresh ginger, garlic, vegan, soy sauce, black pepper, egg roll wraps, water, oil

Taken from www.food.com/recipe/vegan-eggrolls-525835 (may not work)