I haven’t made egg rolls for a long time.
One of the reasons for that is that I typically avoid frying.
I’ve been posting some dishes using this leafy veggie, Shungiku, and an Instagram friend, Ms. rose, told me that it’s good when made into egg rolls with avocado and grated garlic.
It sounded so interesting that I decided to try.
I wasn’t sure if I could find vegan egg roll wrappers, but I did!
I’m not the best roller, but I think I did okay.
They looked so good!
I actually made two kinds.
One: Shugiku, Avocado, Garlic
The other: Shungiku, Avocado, Garlic, Sun-dried Tomatoes, Homemade Vegan Cheese
They both turned out great!
They were tasty with just a sprinkle of salt or with a mixture of soy sauce and vinegar as a dipping sauce.
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