Baked Veggie Spring Rolls

Ingredients

• 2 cloves Garlic ((minced))
• 1 tsp Fresh Ginger ((minced))
• 1 cup Green Onions ((diced))
• 2 Tbs Soy Sauce ((low sodium))
• 2 Tbs Rice Vinegar
• 1 1/2 tsp Chile Garlic Paste
• 1/2 head Savoy Cabbage ((shredded))
• 1 Carrot ((cut into matchsticks))
• 1 Red Bell Pepper ((cut into strips))
• 8 oz Shiitake Mushrooms ((sliced))
• 1 pack Spring Roll Wrappers
• 1/4 cup Soy Sauce ((low sodium))
• 1/4 cup Water
• 2 cloves Garlic ((minced))
• 3 Green Onions ((minced))
• 1 Tbs Rice Vinegar
• 2 Tbs Chunky Peanut Butter
• 1/4 tsp Ground Ginger
• 1/8 tsp Red Pepper Flakes

Instructions

1. 1

   Saute garlic, ginger, and leek in large pan or wok using soy sauce as the saute liquid

2. 2

   Add mushrooms, rice vinegar, and chile paste and simmer until softened.

3. 3

   Add cabbage, carrot, and bell pepper and toss to coat

4. 4

   Continue tossing until heated through and slightly wilted

5. 5

   Place cooked veggies in fridge to cool

6. 6

   Preheat oven to 425 degrees

7. 7

   Prepare cookie sheet by lining with parchment paper

8. 8

   Prepare work surface for wrappers - making sure it's clean and dry

9. 9

   With wrap in a diamond shape - pointed side down - place 2 Tbls of filling in center

10. 10

    Bring bottom of wrap up over filling to seal in veggies.

11. 11

    Fold Left and Right sides over and press to seal.

12. 12

    Gently roll up until last pointed side of wrap remains.

13. 13

    Wet last point with water and finish rolling to seal.

14. 14

    Bake for 10 minutes at 425 degrees

15. 15

    Flip spring rolls over and bake another 10 minutes or until golden brown

16. 16

    --- Dipping Sauce ---

17. 17

    In a small saucepan, combine all the sauce ingredients.

18. 18

    Heat over low heat until bubbly.