Green Goddess Egg Roll

  • Pin
  • placeholder


    • 1/2 head of green cabbage

    • 2 Persian cucumbers

    • 2 scallions

    • 1/2 shallot

    • 1/2 cup olive oil

    • Juice from 2 limes

    • Handful of dill

    • 2 garlic cloves

    • 1/4 cup cashews

    • 1 tbsp white miso paste

    • Salt and pepper to taste

    • Frozen egg roll wrappers


    • Chop up half a head of green cabbage, two Persian cucumbers, two scallions, and half a small shallot.

    • Add cabbage, cucumbers, scallions to a bowl and add diced shallot to a food processor.

    • Juice two limes into the food processor then add in oil, garlic cloves, dill, cashews, miso paste, and blend still smooth.

    • Mix the dressing into the greens, and the filling is done.

    • Place a thawed egg roll wrapper on a dry surface, so that it’s a diamond shape and get a small dish of water ready on the side.

    • Place 1 tbsp of the salad filling in the upper center of the roll.

    • Fold the closest top corner over the filling tightly, the roll to the center.

    • Flip the other edges in and use a dab of water to seal it closed.

    • Then keep rolling until the roll is closed. Again seal with a little dab of water.

    • Fry until golden on all sides and enjoy!