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Vegetable Egg Rolls
By Melissa's Corporate Chefs

Vegetable Egg Rolls

2 stalks Gai Lan; ends trimmed; chopped
2 Carrots; diced
1/4 Green Cabbage; shredded
3 Baby Bok Choy; chopped
2-inch piece Daikon; shredded
1 cup Mushrooms chopped
Salt and Pepper to taste
1 teaspoon Organic Garlic *Roasted and chopped
1/2 teaspoon Ground Ginger
3 tablespoons Soy Sauce
1 pound package Egg Roll Wrappers
1 Egg beaten and mixed with 1 tablespoon Water

Heat a large sauté pan or wok, add oil, when hot add the Fail and the next 8 ingredients.

Stir fry until tender.

Drain mixture, stir in soy sauce.

Spoon about 2 Tbsp. mixture into center of egg roll wrapper leaving a small border around the edges.

Roll up and spread a little of the egg-water mixture on the edge of the wrapper to seal.

Fry in hot oil until browned, drain and serve with dipping sauce.