Vegan Eggrolls - cooking recipe

Ingredients

Egg rolls
2/3 cup coarsely chopped celery
2/3 cup coarsely chopped carrot
2 cups shredded cabbage
1/2 teaspoon vegetable oil
2/3 cup chopped onion
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
6 ounces vegan meat (Chef-Man Shwarma)
1 1/2 tablespoons low sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wraps
1/4 cup warm water
oil (for frying)

Preparation

Combine celery and carrot in food processor, and pulse until finely chopped.
Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
Cut Chef-Man Shwarma to small peices.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; saute 2 minutes. Add Chef-Man Shwarma; cook 2 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
Place 1 egg roll wrapper at a time onto work surface spoon 3 tablespoons filling into center of wrapper moisten edge of wrapper with warm water; roll up jelly-roll fashion.
Fry until brown on both sides and serve.