egg roll wrappers
4 cups shredded cabbage - just green, or green and purple
2 cups sliced mushrooms
2 cups shredded carrots
1 tsp garlic, minced
¼ tsp ground ginger or ginger paste
a splash of soy sauce
salt and pepper
olive oil spray
mung bean sprouts (optional)
tiny cooked shrimp (optional)
anything else you think would be good inside of the egg rolls (optional)
Preheat your oven to 375 degrees Fahrenheit. Gather your ingredients
Together in a pan with a bit of coconut oil, lightly sauté the vegetables.
Splash in some soy sauce. Add the garlic. I used a HEAPING teaspoon but I like garlic. And mix in the ginger.
By now your vegetables should be finished cooking. Be sure to drain any excess moisture from the pan. No one likes a soggy egg roll!
Place a bit of filling in the center of each wrapper. (See that little bowl? That has water in it, which you'll need for sealing the edges.) Fold in two of the corners or edges. Put a bit of water on the top edges with your finger. Fold up the bottom, and roll as tightly as you can to the edge. (It helps if you sort of tuck it as you are rolling.)
Repeat for the rest of the wrappers, and place the egg rolls on a baking sheet sprayed with olive oil (mmm... olive oil). Spray the tops of the egg rolls with the oil, too.
Bake 15 minutes, then flip the egg rolls over and bake an additional 10-15 minutes. Let cool slightly before serving (this will let the wrappers get a little more crisp too).
Serve with soy sauce mixed with rice vinegar for dipping, or your favorite dipping sauce (spicy mustard? duck sauce? sweet & sour sauce?).