Vegan Egg Rolls

INGREDIENTS:
– vegan egg roll wraps (from whole foods)
– 1 tsp sesame oil
– 1 cup of chopped scallions
– 1 cup of chopped purple onions
– 1 tbsp minced garlic
– liquid aminos (soy sauce alternative)
<I eyeballed this measurement to taste>
– 2 1/2 cups of shredded cabbage
– 2 1/2 cups of carrots
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METHODS:
1. heat some sesame oil in a large skillet and add minced ginger, scallion, purple onions, and minced garlic. cook on high heat for 2-3 minutes while stirring often.
2. add the cabbage, carrot and liquid aminos (or w.e soy sauce you choose). cook it down for 4-6 minutes or until the veggies are tender!
~ now here is where your options vary~
you can either bake it , fry it, OR put it in the air fryer! I decided to fry it because I was starving and I don’t have an air fryer
in the large skillet, heat the oil and place the rolls FLAP down (this is important because the roll can unravel in the pot and you’ll have a mess!) only a few rolls at a time, turn them occasionally until 2-3 minutes. when golden, place on paper towels to drain the remaining oil!