Ingredients:
10 egg roll wrappers (such as Nasoya)
1 bag of shredded cabbage and carrots (coleslaw mix)
1 cup chopped mushrooms
a few drops of sesame oil
2 tsp. soy sauce
Preheat the oven to 425. Heat a frying pan over medium heat. Add the oil. Toss in the mushrooms and cook about 5-7 minutes, or until tender. Add the shredded cabbage mixture and stir to coat with oil and cooked mushrooms. Cover and let it cook 5 minutes, or until the cabbage mixture has softened. Add the soy sauce and stir once more. Remove the pan from the heat.
On a floured surface place your first egg roll wrapper.
1. Add filling to the middle of the egg roll wrapper
2. Fold bottom corner up and pull towards bottom, till snug.
3. Fold corners in to make it look like a little envelope. If you rub a little water on the corners it will help seal it.
4. Roll up, try to keep as tight as you can.
5. Add a little water to the end to keep the flap shut.
6. Repeat for each wrapper.
Place each roll on a greased cookie sheet. Bake in the oven about 5 minutes each side. Cook until crispy.
Makes 10 servings.