Gluten-Free Vegetable Egg Roll

Tip: Serve with a tangy dipping sauce for an extra burst of flavor.

Ingredients:

1 package gluten-free egg roll wrappers
2 cups shredded cabbage
1 cup shredded carrots
1 cup chopped bell peppers (assorted colors)
1/2 cup chopped scallions (green onions)
1 teaspoon minced garlic
1 teaspoon grated ginger
2 tablespoons gluten-free soy sauce or tamari
2 tablespoons sesame oil

Instructions:

In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.

Add shredded cabbage, carrots, chopped bell peppers, and scallions to the skillet. Stir-fry for 3-4 minutes until the vegetables start to soften.

Pour in gluten-free soy sauce or tamari, and toss the vegetables to coat them evenly. Continue to cook for an additional 2 minutes until the vegetables are tender-crisp.

Remove the skillet from heat and allow the vegetable mixture to cool slightly.

Lay out a gluten-free egg roll wrapper on a clean surface. Place a spoonful of the vegetable filling near one corner of the wrapper.

Fold the corner with the filling over the mixture, tucking it tightly. Fold in the sides of the wrapper, then roll it up to form a sealed egg roll.

Use a brush or your fingers to lightly coat the edges of the wrapper with water to seal it completely.

Repeat the process for the remaining wrappers and filling.

In a separate skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Carefully add the egg rolls, seam side down.

Cook the egg rolls for about 2-3 minutes on each side until they turn golden brown and crispy.

Transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil.

Serve the gluten-free vegetable egg rolls warm with your favorite dipping sauce.

Enjoy this delightful gluten-free treat packed with the goodness of fresh vegetables!