Ingredients:

• 0.75 lb Impossible Meat (or ground meat of choice)
• 1 tbsp Neil’s Sarap BBQ Dayum Tasty Asian Seasoning & Rub
• 2 tbsp Elda’s Kitchen Honey Ginger & Soy Sauce (plus more for dipping)
• 2 cups cabbage, shredded
• ½ cup carrots, shredded
• 1 green onion, (white part) minced  
• 1 tbsp soy sauce
• 2 tsp sesame oil
• Salt and pepper to taste
• 8 Nasoya Refrigerated Plant-Based Egg Roll Wraps (or other egg roll wrappers of choice) 
• 3 tbsp of cold water
• 1-2 quarts of vegetable oil for frying (depending on size of fryer)
• Green onion top, sliced, for garnish
  

Directions:

In a large skillet over medium-high heat, cook Impossible Meat and add Neil’s Sarap BBQ Dayum Tasty Asian Seasoning & Rub and Elda’s Kitchen Honey Ginger & Soy Sauce.

In a bowl, combine cabbage, carrots, green onion, soy sauce, sesame oil, salt and pepper. Add to skillet with meat and mix well, letting cabbage wilt slightly before removing from heat.

Lay out egg roll wrappers so that you have a diamond shape facing you, and fill the center with the Impossible Meat and vegetable mixture. 

Fold like an envelope, dipping fingers in water to seal the edges as you fold. First, fold the bottom corner up, then the left and right corners across to meet in the middle. Finally, roll the filled portion into the top corner. Seal with water and set aside, point-side up. Continue until all egg rolls are formed. 

Heat oil in a wok or deep fryer over medium-high heat. Add egg rolls to oil and cook until golden brown (about 8-10 minutes, depending on oil temp). If necessary to avoid crowding, cook in multiple batches.

Serve with Elda’s Kitchen Honey Ginger & Soy Sauce for dipping and green onion slices!