Ingredients: 1 qt mushroom of preference (I used baby bellas) sliced 1 cup shredded carrot 1 cup chopped kale 1 half a bell pepper cut into strips 4 cloves minced garlic 2 tbsp soy sauce 1 tbsp Worcestershire sauce 1 1/2 cup vegetable oil 5-7 egg roll wrappers. In a medium sauce pan, heat 1 tbsp of oil on medium heat. Then add the fungi and garlic. After 2-3 minutes, add the soy and Worcestershire. Continue to sauté for another two to three minutes. Fill each egg roll with a heaping spoonful of the mushrooms and about a pinch of each of the remaining fillings. Brush the edge of the wrappers with a little bit of water to seal those bitches up tight. Heat the oil in a frying pan up to med-high. Fry the egg rolls, turning them every minute or so, until golden brown. Set on a draining rack (or paper towels) to cool. Serve with some sriracha, duck sauce, or whatever the hell you'd like.
Garlic Mushroom Egg Rolls
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