1lb.kabocha squashseeded, and sliced in 1/4" thick wedges
1/2tspred pepper flakes
14egg roll wrappersdefrosted
oilfor frying, like avocado oil or canola
Preheat your oven to 400F.
Add your sliced squash to a baking sheet. Lightly drizzle with avocado oil on both sides and season with salt and pepper. Cook 25 minutes until easily pierced with a fork.
In the meantime, heat 3 tbsp of avocado in a skillet over medium heat. Add your cabbage, ginger, garlic, soy sauce, scallions, red pepper flakes, and pepper. Cook 5-10 minutes until the cabbage is tender. Remove from heat.
Add your cooked kabocha squash to your skillet. Mash the squash and mix well with the cabbage.
Open your egg roll wrappers. Keep covered with a damp cloth to avoid drying out and cracking.
Place one sheet on your working surface. Add 1/4 cup of your filling to the center of your egg roll wrapper.
With your fingertip, brush egg was on at least 3 corners of the egg roll wrapper placing the unbrushed corner the farthest away from you.
To roll, pull the far corner over the filling (see photos) slightly tucking the bottom under the filling. Then, fold the two side corners over the center. Finally, continue rolling towards you until the filling is completely enveloped. Repeat until all your egg rolls are wrapped.
Heat 1/2-inch of oil in a pan or skillet over medium heat. Oil should be 375F.
Fry the egg rolls 2 minutes per side until golden brown. Cool and drain on paper towels or a paper bag. Serve with sweet chili sauce or sweet and sour for dipping.
Defrost the egg roll wrappers overnight in the refrigerator for the best results. If you don't have time, you can defrost them on the counter fo 30 minutes.After opening the package of egg roll wrappers, cover with a damp cloth to avoid drying out and cracking.