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Baked Veggie Spring Rolls

Ingredients:

• 1 tsp olive oil
• 2 cups of green cabbage, finely chopped
• 2 cups of beans sprouts, or 1 can
• 1 can of water chestnuts, chopped
• 2 Tbsp green onions, chopped
• 1 tsp fresh ginger, grated
• 1 tsp minced garlic
• 2 Tbsp liquid aminos, (or soy sauce)
• 1 Tbsp cornstarch
• 1/4 cup water
• 1 package egg roll wraps
• Duck sauce or Sweet and Sour sauce for dipping

In a large skillet heat olive oil over medium heat, add cabbage, bean sprouts, water chestnuts, ginger, and garlic.  Cook for 5-8 minutes or until wilted, but still slightly crisp.  Meanwhile mix cool water, soy sauce, and cornstarch together until cornstarch is dissolved.  Add green onions and sauce to the pan and bring to a boil.  Reduce heat and stir continuously until sauce thickens 1-2 minutes.  Remove from heat and allow to cool slightly.







Place two Tbsp of mixture in the center of a wrap.  Fold the bottom corner up over the filling.  Next fold the left and right corners towards the center.  Finish by rolling up like a burrito.

Heat oven to 400*.  Spray baking sheet with cooking spray. Place rolls on a baking sheet and spray with a coat of cooking spray.  Bake 8-10 minutes and then turn them over.  Bake an additional  5-7 minutes, or until golden brown.  Serve with your favorite dipping sauce.