Vegan Chinese Tortilla Squares Recipe

Published: December 31, 1969, 7:00 pm

INSPIRATION As a kid, I grew up on a lot of Chinese food, loving the egg rolls. Since going vegan, spring rolls are a great substitute, but they don't have the thickness of egg roll wrappers that I love so much. Experimenting at home, I found that flour tortillas do. I stuff them so full of filling, that folding them is easier than rolling, thus the name, Vegan Chinese Tortillas Squares. INGREDIENTS: ROLLS 8 medium flour tortillas 1 head of green cabbage, shredded 4 carrots, peeled & shredded 4 tblsp. vegetable oil 2 tblsp. soy sauce 2 tsp. garlic powder 2 tsp. onion powder c. vegetable oil STEPS: ROLLS 1) First I mixed the shredded cabbage and carrots in a large bowl. Rather than add the spices directly to the mixture, I dissolved the garlic powder and onion powder in the 4 tblsp. vegetable oil and 2 tblsp. soy sauce in a small bowl. For this recipe, and all others, I find that the spices get distributed more evenly throughout the ingredients when they're

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