INGREDIENTS
Rolls:
2 cloves garlic
1 tsp fresh ginger
1 cup green onion
2 tbsp soy sauce or tamari
2 tbsp rice vinegar
½ head cabbage
1 carrot
1 red bell pepper
1 portobello mushroom
1 pack spring roll wrappers
Thai Peanut Sauce:
¼ cup soy sauce
¼ cup water
2 cloves garlic
3 green onions
1 tbsp rice vinegar
2 tbsp organic peanut butter
¼ tsp ground ginger
DIRECTIONS
Rolls:
Sauté garlic, ginger, onion in cast iron pan using soy sauce as liquid. Add mushroom, vinegar, and simmer until softened. Add cabbage, carrot, and pepper and toss to coat. Continue until slightly wilted.
Place cooked veggies in refrigerator until cool.
Prepare cookie sheet with parchment paper. Place 2 tbsp of veggies in middle of a wrap. Fold ends towards middle then cross sides together. Roll and seal end with drop of water.
Bake for 10 min. at 425* then flip and bake another 10 min.
Sauce:
In a saucepan, combine all ingredients. Heat over low until boiling.
TIPS
Serve as a meal with brown rice and pineapple or just as a snack for company.