Homemade Vegan Spring Rolls

Are you up for the challenge of making your own spring foods? Everyone says homemade food taste better anyway right?! Well this recipe was another success, so we thought we would share it with you. Good luck!

Materials:
13 cup Cuisinart Food Processor (with shredding discs)
2 large baking sheets
parchment paper (to line baking sheets)
measuring cups and spoons
Large mixing bowls (to hold veggies after shredding)
1 large shallow pot (we used 3 quart All Clad pot)
cutting board (or work surface to fill egg roll wraps)
vegetable knife

Ingredients:
Nasoya Egg Roll wraps
2 tbsp sesame oil
1/2 tsp dried ginger
1 tsp garlic powder
1 white onion (chopped)
8 oz organic sprouted extra firm tofu (shredded)
1/4 cup organic coconut aminos (soy sauce alternative)
2 tbsp toasted sesame seeds
1 large green cabbage (shredded)
2 1/2 cups celery (chopped)

Directions:
1. Preheat oven to 400 degrees F.
2. Line 2 large baking sheets with parchment paper.
3. Using coarse shredding disc and the 13 cup Cuisinart food processor, shred the cabbage. Move the shredded cabbage from food processor bowl into a different large bowl.
4. Shred the onion in the food processor (or dice by hand using a vegetable knife).
5. Drain the tofu and shred it using the food processor and the fine/coarse shredding disc.
6. Heat sesame oil, ginger, onions, and garlic in a large pot on high for 3-5 minutes. Stir frequently.
7. Add tofu, coconut aminos, toasted sesame seeds, and celery to the pot. Reduce heat to medium and cook for another 5 minutes while continuing to stir.
8. Set pot aside to allow veggies to cool before filling egg roll wraps.
9. Separate egg roll wraps carefully.
10. Place wrap on cutting board (or other work surface) in the shape of diamond. Place veggies diagonally in the center of the wrap. Fold up the bottom corner over the filling and then tightly fold in the sides of the wrap against the filling. Lastly, roll up the wrap to seal. the top corner. The flap side should be faced down when placed on the baking sheet.
11. Repeat #10 until all the wraps have been used or you run out of filling.

Enjoy!

PS: We recommend La Choy sweet and sour sauce with these veggie spring rolls!