8 vegan egg roll wrappers
1 cup pickles, finely chopped
1/2 cup shredded carrots
1/2 cup shredded cabbage
1/4 cup chopped fresh cilantro
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon agave syrup (or any other sweetener)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Oil for frying (such as vegetable or canola oil)
In a bowl, combine the pickles, shredded carrots, shredded cabbage, and chopped cilantro. Mix well to combine.
In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, agave syrup, garlic powder, and onion powder until well combined. This will be the dipping sauce for the egg rolls.
Take an egg roll wrapper and place it on a clean surface. Spoon about 2 tablespoons of the pickle and vegetable mixture onto the center of the wrapper, leaving some space around the edges.
Fold the bottom edge of the wrapper over the filling, tucking it tightly. Then, fold the sides of the wrapper inward and roll it up tightly, sealing the edges with a bit of water. Repeat this process for the remaining wrappers and filling.
Heat oil in a deep skillet or pot over medium heat. You’ll need enough oil to fully submerge the egg rolls.
Carefully place the egg rolls into the hot oil, a few at a time, and fry until they turn golden brown and crispy. This should take about 3-4 minutes per side.
Once done, transfer the fried egg rolls to a paper towel-lined plate to drain off any excess oil.
Serve the vegan pickle egg rolls hot with the dipping sauce you prepared earlier.