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    • #385333
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      Vegetarian Egg Rolls
      12 egg roll wraps
      4 cups cabbage and carrot slaw
      2 tbs low-sodium soy sauce
      1 tbs sesame oil
      1/4 tsp ground ginger
      1 tsp raw honey
      1 tbs rice wine vinegar
      1/4 cup sesame oil for brushing (optional)
      Preheat the oven to 350°.
      Place the egg roll wraps in a diamond shape (with pointed edges on the top and bottom) on a lined baking sheet.
      Put the slaw into a medium bowl. Whisk the soy sauce, oil, ginger, honey, and vinegar in a small bowl. Drizzle sauce over the slaw and toss until coated.
      Spoon a small spoonful of the slaw mixture onto the middle of each wrap.

      Fold bottom corner over filling. Roll tightly half-way to cover filling. Fold both sides, left and right, tightly against the filling.

      Roll over the rest of the way to the top corner. Lay the roll flap side down on the baking sheet. Brush tops with oil, if desired.

      Bake for 15 to 20 min or until tops are lightly browned.
      photo

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