Vegetable Eggroll
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.