Easy Vegan Vietnamese Style Eggrolls

Comfort home-y foods make me so happy. I grew up eat egg rolls at every family party and gathering and were craving them when Lunar New Years came around.

Plus I've been craving some Vietnamese food because I recently picked up some vegan sweet fish sauce! So I decided to make some Vietnamese style eggrolls with the few ingredients I had at home: glass noodles, Trader Joe's broccoli slaw mix, brussel sprouts, and cauliflower. It's much different than my mom used to make eggrolls that usually had tons of pork and shrimp in it. For these ones, I seasoned with soy sauce, tons of minced garlic, and s&p.

This recipe makes up 50 mini egg rolls Time: 1 hr 30 minutes Ingredients:

☑️25 pack of 8in square egg roll wrappers *cut in half diagonally so you’ll have two equal sized triangles

☑️enough cooking oil to fill 2.5- 3 inches of cooking oil in a pot

Eggroll Filling:

☑️1 cup of cooked vermicelli noodles

☑️2 cups of frozen cauliflower florets

☑️2 cups of Trader Joe’s Organic Broccoli Slaw (mix of shredded carrots and broccoli)

☑️1/2 cup of shaved brussel sprouts

☑️3 cloves of garlic

☑️1 medium sized shallot

☑️1tbsp of sesame oil

☑️3 tbsp of soy sauce

☑️2 tbsp of corn starch

☑️1tsp of salt and pepper

1. Blend cauliflower, garlic, and shallots together. This will act as the base, a replacement for ground meat.

2. Roughly chop the broccoli slaw and noodles, then add to a bowl along with the other ingredients for the egg roll filling *mix then add corn starch last and mix again!*

3. Now you are ready to roll the egg rolls! Use about 1-2 tbsp on each egg roll.

4. Heat up the oil in the pot until oil gets to 350F. 5. Fry 1 or 2 egg rolls at a time, 3-5 minutes on each side or until golden.

6. Place on a paper towel lined dish to take off excess oil. 7. EAT! serve with romaine lettuce and vegan dipping sauce like fish sauce or peanut sauce. **For extra crispy eggrolls, fry 1-2 minutes on each side, freeze, then re-fry.

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