Vegan Rolls with Mango Margarita Dipping sauce

• 6 Eggless eggroll wrappers
• 1 Portobello mushroom chopped
• 1 Red bell pepper chopped
• ½ Head of cabbage shredded
• 2 Cloves of garlic chopped
• 1 Tbsp chopped ginger
• 1 Tbsp olive oil
• 1 Tsp sesame oil
• 2 Green onions chopped
• 3 Tbsp soy sauce
• ½ Tsp chili flake
• 2 Tbsp CBB’s Kickin’ Mango Margarita Cocktail Preserves
• 1 Tbsp soy sauce
• 1 Tsp sriracha
• 1 Tbsp tequila
• 1Tbsp water
• ½ Tsp chili flake
• 2 Cups vegetable oil for frying

Take a large pan and add oils. On high heat, sauté garlic, ginger, and green onion. Next, add mushrooms, peppers, and cabbage. When cabbage is half cooked, add soy sauce and chili flake. Take off the heat when cabbage is fully cooked and let the mixture cool. While cooling, take a small saucepot and add preserves, soy sauce, sriracha, tequila, water, and chili flake. On a low flame heat sauce, but do not let it boil, or you will lose the booziness of the preserves and tequila when the sauce is smooth and has a glaze-like consistency turn off the heat. Next on a clean surface, take eggroll wrappers and place about 2 oz. of veggie mixture in the middle. Fold two corners until they meet in the middle. Roll the dough up into a cylinder shape and dab a little water with your finger on the edge to seal the egg roll. You should get six eggrolls when finished. Heat oil in a deep pot on medium heat until it reaches 325- 350 degrees F. Carefully place rolls in hot oil and fry until golden. If oil does not completely cover the rolls, flip them halfway through cooking when nice and golden remove them from the oil and place on a wire rack or paper-lined plate to drain excess oil. Let it cool for 5 mins then enjoy with your boozy mango sauce.

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