Vegan Egg Rolls

Instructions

1. Season the Slaw: In a large bowl combine the coleslaw mix, scallions, ginger, garlic, rice vinegar, sesame oil, mirin, lime juice, and kosher salt. Toss well and refrigerate for 1 hour.4 cups coleslaw mix, 6 scallions, 2 tbsp ginger, 3 cloves garlic, ¼ cup rice vinegar, 2 tbsp sesame oil, ¼ cup mirin, juice of 1 lime, 1 tsp kosher salt
2. Prepare the Filling: Drain any excess liquid from the slaw mixture. Fold in the garbanzo flour until evenly coated.prepared slaw, 1 cup garbanzo flour
3. Prepare the Slurry: Whisk together the arrowroot powder and water until smooth.2 tbsp arrowroot powder, 3 tbsp water
4. Roll the Egg Rolls: Lay one spring roll wrapper on a clean surface with one corner pointing toward you. Place two strips of tofu, several slices of portobello mushroom, and about ⅓ cup of the slaw mixture near the bottom of the wrapper. Fold the sides inward, roll tightly, and seal the final edge with the arrowroot slurry.12 spring roll wrappers, tofu, mushrooms, prepared filling, prepared slurry
5. Coat the Egg Rolls: Lightly dust each egg roll with the flour and cornstarch mixture.2 tbsp flour, 2 tbsp cornstarch
6. Heat the Oil: Heat about 2 inches of avocado oil in a heavy saucepan or Dutch oven to 350°F.avocado oil
7. Serve: Serve immediately with Sweet Mango Dipping Sauce, Pineapple Teriyaki Sauce, or Thai Peanut Sauce.