Vegetable Nasoya Egg Rolls
Thaw a pack of Nasoya Egg rolls.
Chop a medium cabbage.
Shred a few carrots.
Chop 1 small box of white mushrooms.
In a large pan, heat some olive oil and sesame oil. Sauté 1 big chopped onion,a few minced garlic cloves, add the vegetables.
Season with salt, pepper.
Cook the vegetables for a few minutes, but don't overcook.
Heat the oven to 400F.
Fill up each Nasoya wrap with a spoon of the veggies. Roll them and seal them, wetting the edges with some water.
Place the egg rolls on a greased pan.
Brush them with olive oil and bake them for about 12 minutes.
Enjoy!
