Baked Veggie Spring Rolls

Cabbage, cabbage, cabbage. Yes, three times. As part of our weekly share of organic local veggies we get a lot of cabbage. Actually, cabbage three weeks in a row to be exact. And not the little sissy cabbage head from the grocery store, I am talking cabbage that takes up an entire shelf in the refrigerator. The first two weeks we ended up giving a lot of it away because we just couldn't cook it all. Tonight I was bound and determined to get rid of some of it and turn it into something delicious. The result was a batch of my favorite baked veggie spring rolls!

I have made these before and fell in love with them. Sometimes on a lazy night when we order chinese food I just say, "just order me egg rolls for dinner". That is how much a love a good egg roll. The only problem is they usually make me feel terrible afterwards because they are fried..... and I feel so guilty for eating them. This is my solution.

The recipe is actually pretty easy and not very time consuming. You can improvise depending on what veggies you have that you need to get rid of. I sauteed grated fresh ginger, chopped cabbage, thinly sliced carrots, water chestnuts, bean sprouts, and garlic scapes. You only need to cook it for a few minutes because you want the veggies to stay a little crunchy. Once they just start to have signs of wilting, add a mix of 1/4 cup water and 1 tablespoon corn starch to the pan. (Make sure you mix that together first before you add it.) Then add around two tablespoons of soy sauce. Cook for a minute or two until the sauce thickens.

I take it out of the pan and transfer it to a bowl to cool off. Pre heat the oven to 400 and spray a baking sheet with cooking spray. Place a spoon full of the cooled veggie mix onto a egg roll wrapper. Fold over the corner and sides and roll into a egg roll shape. Once the sheet is full, spritz the top of each roll with cooking spray.

Bake for about 10 minutes and then flip over for another 10

. I try to keep an eye on them while they cook to make sure they don't burn.

Serve with Liquid Aminos or Soy Sauce for dipping! (Liqiud Aminos are another recent discovery since becoming vegetarian. I delicious and healthy substitute for soy sauce. Find out more about it here http://bragg.com/products/la.html. We found it at Harris Teeter and some Food Lions have it in the health food section.

These are so good and we usually have left overs to eat for lunch the next day.....but I'm already planning to eat them for breakfast tomorrow morning!!

Enjoy!

Ingredients: (I really don't use measurements much, I just use my own judgement!)

-cabbage (Maybe 2 cups?)
-carrots
-bean sprouts
-water chestnuts
-ginger (don't use too much! It is really strong! I only used maybe a teaspoon!)
-egg roll wraps