@eatzubi Shiitake Eggrolls #yum #quickrecipes #vegan #fyp ♬ so this is love - soft girl aesthetic

Ingredients

• 1 small Cabbage, chopped thinly
• 4 Carrots, peeled and chopped thinly
• 3.5 oz Shiitake Mushrooms, de stemmed and chopped into small bits
• 3 tsp Ginger, grated
• 2 cloves Garlic, minced
• 3 bulb Scallions,diced
• Avocado oil
• ¼ tsp Salt
• 2 tsp Sesame oil
• 8 Egg Roll wraps
• Zubi’s Salsa, for dipping

Instructions

1. Prepare the cabbage, carrots, and shiitake mushrooms in a bowl. Then the ginger, garlic, and scallions in another bowl.
2. Preheat a large skillet over medium heat. When it starts to feel warm add 1 ½ tbsp oil. Saute the ginger, garlic and scallions with a pinch of salt until fragrant, about 10 seconds.
3. Add the cabbage mix and season with ¼ tsp salt and sesame oil. Saute the vegetable until crisp, not mushy, about 3 minutes. Keep the vegetables crispy and not watery. Set aside to cool down to room temperature.
4. Once cooled add about 1 ½ spoonfuls to egg roll wrapper, roll upwards and tuck in ends. Use a little bit of water at the top to stick the wrapper together.
5. In a large skillet, heat up 1 tbsp of oil, once hot add 2-3 egg rolls in oil. Turn on each side and end until crispy. Add  more oil if necessary.
6. Serve immediately next to Zubi’s Salsa. Enjoy!