Ingredients:
16-20 egg roll wrappers
2 Tbls. Olive oil, more for frying the rolls
7 carrots, diced
3 small zucchini squash, diced
2 cups green cabbage, diced
2 Tbls. Garlic flakes
5 Tbls. Bragg Liquid Aminos
Cracked black pepper, to taste
4 Tbls. flour
Making the Filling:
1. Heat wok or large nonstick pan with 2 Tbls. Olive oil.
2. Cook the next 6 ingredients for 10 minutes, stirring often.
3. When the vegetables are tender sprinkle flour all over and stir well. Cook for about 15 minutes, until everything is thickened.
4. Let the filling cool a little before filling wrappers.
Filling the Wrappers:
1. Fill a small cup with water, for sealing the wrappers.
2. Place a wrapper on a dry surface and place several small spoons of filling in the center.
3. Fold 2 opposite sides in on each other, then fold up the bottom. Wet 2 fingers and rub the edge of the last corner to seal the wrapper on itself.
4. Repeat with each wrapper. Lay them out on a wax paper or plastic wrap lined cookie sheet. Place them in the refrigerator for 10 minutes then turn them over and let them sit for another 10 minutes. This will help them dry and harden a little. Otherwise they will fall apart while you’re frying them.
Frying the Egg Rolls:
1. Preheat several Tbls. Olive oil in the same pan you used for the filling (cleaned out from the last use.)
2. When the oil is hot lay the egg rolls down flat, side by side in the oil, they should sizzle. The rolls can be close together but not touching. Cook on the first side for 2 minutes then flip them over with a fork to brown the other side for another 2 minutes.
3. After the second side has browned pour 2 Tbls. water in the center of the pan and immediately cover with a lid. Let it steam for a final 2 minutes. Then pull them out and lay them on a paper towel lined plate.
4. Repeat the same process until the egg rolls are all finished.
Serve over your favorite rice or rice noodles.