Baked Vegetable Spring Rolls

So much flavour in these little yummy rolls! And very easy to make! Oh and also healthier than deep fried.

We had just left the grocery store when my husband commented that we hadn't made egg rolls in a while. Well, I had some cabbage in the fridge and spring roll sheets (no egg roll wrappers tho) in the freezer so guess what we made when we got home...

Ingredients:

4 cups shredded cabbage

1 cup shredded carrot

1/2 cup shredded celery

2 tsps fresh grated ginger

2 tsps minced garlic

2 tsps sesame seeds

2 tbsps soya sauce

1 tsp sesame oil

1 tbsp rice vinegar

1/2 tsp sugar

1 1/2 tsp salt

1  1/2 tsp pepper

1 tsp onion powder

1 tbsp hoisin sauce

18 - 8 X 8" spring roll sheets

Egg wash- 1 egg mixed with 1 tsp water

Mix the cabbage, carrot and celery together in a large skillet. Heat on medium for 4-5 minutes. Add the ginger and garlic for 1 more minute. Remove from heat and add the remaining ingredients.

Take one spring roll sheet and lay it with a corner facing you. Place about 2 tbsps of filling in a line about 1/3 up. (This sheet was the first one off the stack, wasn't quite defrosted and I kinda torn the edge...no worries it'll get rolled in!)

Keep the stack of sheets as well as the prepared rolls covered with a dish towel so they don't dry out.

Firmly roll the corner up over the filling then fold in the side corners and roll right up. Brush a little egg wash under the top corner to stick it and place on a parchment lined baking sheet, seam side down.

Brush all the rolls with egg wash, just make sure they aren't touching or they'll stick together.

Bake at 400 F for 15 minutes
Or freeze then bake at 400 F for 20 minutes.

Makes 18