Vegetable Egg Rolls

Instructions

1. Gather and prepare all ingredients. Clean and cut all vegetables.
2. In a very large skillet or wok, heat the vegetable oil over medium heat and sauté the green onion, garlic, and ginger until slightly softened (1-2 minutes). Add the mushrooms and continue to sauté until softened (about 5 minutes). Add the carrot and sauté for one more minute, then add the cabbage. Continue to cook and stir until the cabbage has reduced in volume by half (increase the heat to medium-high if necessary), about 10 minutes.
3. Dissolve the cornstarch in the soy sauce. Add that to the skillet and stir to coat the vegetables. The heat will cause the mixture to thicken and create a soy sauce glaze. Drizzle the sesame oil over the top and stir it in. Turn the heat off.
4. Give the mixture a taste and adjust the soy sauce and sesame oil to your liking. Transfer the mixture to a bowl to cool.
5. Begin to fill and roll the egg rolls. Place one wrapper at a time on a clean surface and place about 1/4 cup of the cabbage mixture just off-center, close to one of the corners of the square. Roll the corner up and over the filling, fold each side in, and then roll the rest of the way up. Keep a small bowl of water nearby and use it as “glue” to hold the corners of the egg roll wrapper in place.
6. Preheat the oven to 425°F. Prepare a baking sheet by covering it with foil. Place the rolls on the baking sheet and coat with non-stick spray. Roll them over and coat the other side (you can brush with vegetable oil if you’re opposed to non-stick spray).
7. Bake in the fully preheated oven for about 20-25 minutes or until golden brown and crispy. Turn the vegetable egg rolls over halfway through cooking and rotate your baking sheet if you have hot spots in your oven. Serve and enjoy!