Vegan Steakless and Cheeseless Egg rolls

Ingredients:
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup diced mushrooms (such as cremini or shiitake)
1 cup diced bell peppers (any color)
1 cup diced vegan steak substitute (such as seitan or tempeh)
2 cups shredded cabbage
1 tablespoon soy sauce or tamari
1 teaspoon ground ginger
Salt and pepper to taste
Egg roll wrappers (check for vegan-friendly options)
Cooking oil for frying
Instructions:
Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, and sauté until fragrant and translucent, about 2-3 minutes.
Add diced mushrooms, bell peppers, and vegan steak substitute to the skillet. Cook for another 5-7 minutes, or until the vegetables are softened and the vegan steak is lightly browned.
Stir in shredded cabbage, soy sauce or tamari, ground ginger, salt, and pepper. Cook for an additional 2-3 minutes, until the cabbage is wilted but still slightly crisp. Remove from heat and let the filling cool slightly.
To assemble the egg rolls, place a spoonful of the filling onto a egg roll wrapper. Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly. Use a dab of water to seal the edge of the wrapper.
Hat cooking oil in a deep skillet or fryer to 350°F (175°C). Carefully place the egg rolls into the hot oil, seam side down, a few at a time. Fry until golden brown and crispy, about 3-4 minutes per side.
Once cooked, remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.