Gigi’s Famous Mango Salsa Egg Rolls

1 pack of Egg Roll Wraps – Kroger (Spring Roll wraps at Farmers market)or local market
Small Head of Organic Cabbage cut into shreds
Organic shreds Carrot Shreds
Small organic yellow onion
1garlic clove
Head of Organic broccoli chopped in small pieces or broccoli shreds
Head of Cauliflower chopped in small pieces
Mango Salsa Vinaigrette (Whole Foods)
(If you cannot find this dressing you have the option to buy balsamic vinaigrette and mix with mangos in a container and marinate for at least 24 hours.)
Sea Salt
Black Pepper
Italian seasonings
Brown sugar
Ginger powder
Onion powder
Garlic powder
Organic Soy Sauce
1 teaspoon orange juice
Coconut Oil (or peanut oil or sunflower oil)
I cup of water (to wet the four corners of the egg roll sheet)
1 jar of mild salsa

Combine all your cut vegetables together (Cabbage shreds, onions, carrots, broccoli, cauliflower and garlic) in a large mixing bowl.

Add your seasonings (sea salt, black pepper, onion powder, garlic powder, Italian seasoning, and a sprinkle of ginger and brown sugar) to the vegetables following it with your soy sauce, orange juice.

Mix the mixture together and then add your mango salsa vinaigrette about ½ to 1 cup or a little more but be careful not to have the mixture too wet or too dry. This is just a judgment call, if it’s to wet it will cause your egg rolls sheet to be too wet and it may tear when you are rolling them.

After the mixture is perfectly seasoned, add a tablespoon amount to the middle of your egg roll sheet with your sheet positioned with the corners pointing out in diamond shape (there is also an illustration of this on the back of the egg roll package) adding a dab of water to all 4 corners, roll the bottom corner first then the left side & right side, and roll into the top corner.

Heat your oil in a large pot (you need enough oil to almost cover the egg rolls).

Cook until golden brown. Drain on paper towel. Serve with Salsa!


Bon Appetite’