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)
  

directions

• Combine celery and carrot in food processor, and pulse until finely chopped.
• Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
• Cut Chef-Man Shwarma to small peices.
• Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 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.
• 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.
• Fry until brown on both sides and serve.