Egg Rolls

1 cabbage, chopped

1 onion, chopped

1 bell pepper, chopped

2 carrots, shredded

2 plant-based sausages (Field Roast or Beyond), diced or crumbled

3 cloves garlic, diced

1 inch piece of fresh ginger, grated

Soy sauce

1 Tbsp corn starch

1 package of vegan egg roll wrappers

Sauté cabbage, onion, bell pepper, carrots, vegan sausage, garlic and anything else that you want to include.

When cooked, add shredded ginger. Toss and cook for a minute or two. Generously pour soy sauce over the vegetables and stir.

Combine corn starch with 1/4 cup of water and whisk with a fork. Add mixture to the pan and allow to continue to cook a couple more minutes.

Get a small bowl of warm water. Lay several wrappers out on a cutting board and partially fill with the mixture. Use your finger to dip in the water and moisten two adjacent edges of the egg roll wrappers. Fold the dry edge of the wrappers into the wet edge and push together to seal. Moisten the pointed edge and fold that into the wrapper. Moisten the two ends and fold in as well. Repeat until you run out of mixture or wrappers.

Heat oil in a skillet and when hot, add egg rolls and cook until brown. Flipping to get brown on the other side.

We tend to make a meal of these.