Vegetable Egg Roll Filling

Shred cabbage and carrots and slice some mushrooms. Shred cabbage with a grater until you have approximately 4 cups (280 g) worth, and carrots until you have 2 cups (140 g) worth and place them into a medium bowl. Slice 4 cups (280 g) of mushrooms and mix them in with the carrots and cabbage.
You can use pre-shredded coleslaw mix instead of shredding the carrots and cabbage yourself.
Make sure to slice the mushrooms thin enough that they will fit inside your egg roll wraps neatly.
Ingredients

• 4 cups (280 g) of shredded cabbage
• 2 cups (140 g) of shredded carrots
• 4 cups (280 g) of sliced mushrooms
• 5 cloves of garlic
• 1/2 tsp (2 g) of salt