Description
The perfect healthy finger food - Baked Veggie Spring Rolls made from freshly shredded cabbage, slivered carrots, red bell peppers, and shiitake mushrooms.
Ingredients
Scale
- 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
Thai Peanut Sauce
- ¼ cup Soy Sauce ((low sodium))
- ¼ cup Water
- 2 cloves Garlic ((minced))
- 3 Green Onions ((minced))
- 1 Tbs Rice Vinegar
- 2 Tbs Chunky Peanut Butter
- ¼ tsp Ground Ginger
- ⅛ tsp Red Pepper Flakes
Instructions
- Saute garlic, ginger, and leek in large pan or wok using soy sauce as the saute liquid
- Add mushrooms, rice vinegar, and chile paste and simmer until softened.
- Add cabbage, carrot, and bell pepper and toss to coat
- Continue tossing until heated through and slightly wilted
- Place cooked veggies in fridge to cool
- Preheat oven to 425 degrees
- Prepare cookie sheet by lining with parchment paper
- Prepare work surface for wrappers - making sure it's clean and dry
- With wrap in a diamond shape - pointed side down - place 2 Tbls of filling in center
- Bring bottom of wrap up over filling to seal in veggies.
- Fold Left and Right sides over and press to seal.
- Gently roll up until last pointed side of wrap remains.
- Wet last point with water and finish rolling to seal.
- Bake for 10 minutes at 425 degrees
- Flip spring rolls over and bake another 10 minutes or until golden brown
Dipping Sauce
- In a small saucepan, combine all the sauce ingredients.
- Heat over low heat until bubbly.