Vegetable Eggroll

Serves 6

Ingredients

  • 2 tablespoons vegetable oil
  • 4 cubes Crushed Garlic
  • 1 package Stir-Fry Blend
  • 1/4 cup soy sauce
  • 1/2 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • 1 package eggroll wrappers.

Directions

Grease your heated pan with 2 tablespoons oil. Add the B'gan Crushed Garlic and stir for 2 minutes. Add the Stir-Fry Vegetable Blend. Sauté until cooked (8-10 minutes).

Meanwhile, make the slurry. In a separate bowl combine the soy sauce and cornstarch, stir until well combined. Pour the soy sauce mixture over the stir-fry mix. Stir until the slurry is absorbed into the mix and vegetables are well coated. Pour the sesame oil over the vegetable stir fry mix.

Transfer the mixture to a bowl and allow to cool.

Assemble the eggrolls.

Use water to handle the defrosted eggroll wrappers. Add 2 tbsp filling to a corner and wrap and roll the filled eggroll, pinch the sides closed.

Place the closed eggrolls into a pan with boiling oil and fry until golden brown.