Ingredients
Egg Rolls
- 2 heads of Cabbage
- 2 Carrots
- 4 cloves Garlic
- 1 inch Ginger
- 3 Green Onions
- 2.5 tsp Salt
- 2 tsp Sugar (Allulose)
- 1/4 tsp White Pepper
- 1/4 tsp Five Spice Powder (optional – although I used a tiny bit of cinnamon & clove the first time I made this and it was good)
- 4 Eggs
- 1/2 tube Impossible Sausage (ground version)
- Soy sauce
- Shaozing Wine
Dipping Sauce
Idk. Last time I did soy sauce, a splash of rice vinegar, lots of allulose … and that was pretty ok but we could prob do better.
Instructions
Mise en Place
- Grate carrots in food processor and slice cabbage to ribbons by hand.
Note: Food processing cabbage results in cabbage-pulp. Use the knifey knife. - Mince Ginger & Garlic.
- Get your spices together.
Cook All The Things
- Heat wok w/ a little olive and sesame oil in the bottom. Add cabbage, carrot and a little bit of water to help steam them (add more as needed to prevent burning/sticking). Cook until steamed but still firm and remove to a strainer and press out any excess water periodically.
- Scramble eggs with a little soy sauce and saute. Remove to a separate bowl when done.
- Saute Impossible Sausage. Once well cooked, de-glaze wok with wine and a splash of soy sauce. Add sausage to egg bowl.
- Saute garlic and ginger until soft. Add to egg bowl.
- Oil the wok with sesame and olive oil.
- Press cabbage mix to remove excess water and return mix the wok. Add all other ingredients (including dry ingredients and green onions) to the wok.