Veggie Eggrolls

1 head of green cabbage

1-lb carrots

2 crowns of broccoli

1 head of cauliflower

1 onion

soy sauce to taste

White pepper to taste

2 tablespoons minced garlic

Sesame seeds to taste

1 can of bean sprouts

Sesame oil

Egg-beaten for edges of wrappers

Package of eggroll wrappers- I use the Nasoya brand

Run all vegetables through the food processor to a grated consistency.

Add all to a wok or pan and sauté with 2 tablespoons of avocado oil until done. Then add 2 tablespoons of vegetable mixture to each eggroll wrapper and wrap according to package directions. I use the egg to seal the eggroll edges. Brush with sesame oil and air fry for around 20 minutes at 400*.

You can also bake the eggrolls in the oven at 375 until they are golden brown. I line a pan with parchment paper for this method.

You can add meat to the veggie mixture if you'd like.