VEGAN CRISPY EGG ROLLS!

1. Once all your ingredients are chopped and ready, to a wok or pan over medium heat and add avocado oil then add green onions and cook for 2 minutes then add minced garlic and cook for an additional 2 minutes.
2. Add sesame oil to the green onion/ garlic mixture then add the finely chopped mushrooms and mix. Cook for 5-7 minutes. You want to cook mushrooms until there is no liquid.
3. Then add spinach, soy sauce, sesame seeds, salt, mix and cook for 3 minutes or until spinach is completely cooked and wilted. There shouldn't be too much liquid in the pan .. cook until most is evaporated. Turn off heat. Taste and add more salt if needed. transfer mixture to a bowl or plate and let cool.
4. Heat oil on medium heat (about 350-375). Lay out one egg roll wrapper with a corner pointed toward you. Place 2 tablespoons of mixture in the center.
5. Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. Like you would wrap a burrito! Seal the last corner edge by Dipping your finger into water then dabbing it onto the corner.
6. Fry egg rolls until lightly browned and crispy turning occasionally. Serve with sauce of choice! Sweet and sour chili sauce is traditional & I happen to be sharing a recipe this week ♥️