For the Filling:
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 package (about 12 ounces) Impossible Meat (or any other plant-based ground meat substitute)
1 cup shredded cabbage
1 medium carrot, julienned
1/2 cup shiitake mushrooms, chopped
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
Salt and pepper to taste
For the Egg Rolls:
12 egg roll wrappers (make sure they’re vegan, as some may contain egg)
1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing the egg rolls)
Vegetable oil for frying
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
Add the Impossible Meat to the skillet, breaking it apart with a spatula. Cook until browned.
Add the shredded cabbage, julienned carrot, and chopped shiitake mushrooms to the skillet. Cook for an additional 3-5 minutes, or until the vegetables are tender.
In a small bowl, mix together the soy sauce, hoisin sauce, sesame oil, salt, and pepper. Pour the sauce over the filling in the skillet, stirring well to combine. Cook for an additional 2-3 minutes. Remove from heat and let the filling cool.
Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 2-3 tablespoons of the filling in the center of the wrapper.
Brush the edges of the wrapper with the cornstarch-water mixture to seal the egg roll. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly.
Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (180°C).
Carefully place the egg rolls into the hot oil, seam side down. Fry until golden brown, turning occasionally for even cooking, about 3-4 minutes.
Remove the egg rolls from the oil and place them on a paper towel-lined plate to absorb any excess oil.
Serve the vegan Impossible Meat egg rolls with your favorite dipping sauce, such as sweet chili sauce or soy sauce with minced garlic.