Ingredients Jump to Instructions ↓

  1. 2 minced garlic cloves

  2. 1 teaspoon grated fresh ginger

  3. cup finely chopped onion

  4. 2 cups chopped alfalfa sprouts

  5. head of green cabbage, shredded

  6. 1 shredded baby bok choy

  7. 2 peeled and shredded carrots

  8. 2 tablespoons sesame oil

  9. 2 tablespoons vegetable oil

  10. 2 tablespoons soy sauce

  11. 1 tablespoon red wine vinegar

  12. 1 tablespoons cilantro

  13. 20 vegetarian spring roll wrappers

  14. Pepper to taste

  15. 400 degrees. Heat

  16. 2 tablespoons of vegetable oil over medium heat. Add garlic, ginger, onion, alfalfa sprouts, cabbage and carrot to pan and heat through. When vegetables begin to wilt, add vinegar, sesame oil, soy sauce, pepper and cilantro. Stir completely and allow vegetables to cook until just tender. Remove fluid from the vegetables and allow vegetables to cool before placing in spring roll wrappers. Follow the directions of the package for wrapping the spring rolls. (This recipe assumes you will be using about 2 tablespoons of filling per wrapper.) Brush both sides of rolls with vegetable oil and place on an oiled baking sheet. Bake

  17. 18-20 minutes, turning rolls over half way through baking. Serve warm with vegetarian duck sauce.


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