INGREDIENTS
2 1/2 cups shredded green cabbage
2 1/2 cups broccoli slaw
1 cup snow peas, chopped
1 cup carrots, shredded
1 cup scallions, chopped
1 tsp olive oil
2 tsp ginger (jarred), diced
2 cloves garlic, minced
2 Tbsp rice vinegar
1 1/2 Tbsp coconut aminos
Fresh ground pepper
Egg roll wrappers (12-20)
Cooking spray
Peanut Dipping Sauce
1/4 cup chunky peanut butter
3-6 Tbsp fresh lime juice
2-4 tsp coconut aminos
1/2 tsp red pepper flakes
COOKING INSTRUCTIONS
in a large bowl, combine cabbage, broccoli slaw, snow peas, carrots, and scallions. In wok, heat oil over medium high heat. Add ginger and garlic. Stir and cook about 30 seconds. Add cabbage mixture, rice vinegar, coconut aminos, and black pepper. Cook, stirring constantly, about 5 minutes. Transfer to bowl and chill in refrigerator about 15 minutes.
Preheat oven to 425 degrees F. Coat baking pan with cooking spray. Place about 1/3 cup of cabbage mixture on each egg roll wrapper, wrap, spray with cooking spray, and place seam side down on prepared baking sheet. Bake 10 minutes. Turn the egg rolls over. Bake another 10 minutes.
Mix or blend together dipping sauce ingredients. Serve egg rolls with peanut dipping sauce.
