VEGGIE EGGLESS ROLLS

VEGGIE EGGLESS ROLLS

Spray oil on a silicon lined baking sheet

Preheat oven to 400 degrees 

Preparation time: 30 minutes

Yield: 24 rolls

3-tablespoons grated ginger

2-cups green onions, sliced thin

3 cloves of garlic, minced

1 container (14 ounces) firm tofu, small cubes

3-tablespoons soy sauce

1-cup grated carrots

3-cups Napa cabbage sliced thin

2-cup mung bean sprouts

3-tablespoons sesame seeds

1-tablespoon arrowroot powder 

1-pound egg roll wrappers (they don't contain egg)

1-tablespoon arrowroot powder

1 recipe sweet and sour dipping sauce or soy ginger sauce

1-jar hot mustard

In a large glass bowl, mix together the ginger, green onions, garlic, tofu, soy sauce, carrot, cabbage, mung bean sprouts, and sesame seeds.  

Zap the mixture in the microwave for 3 minutes.

Set aside to cool. 

Place 1/3-cup of filling two inches above a corner of the wrappers. 

Fold sides over filling, fold bottom over, and continue to roll up.  

Seal edges with arrowroot powder dissolved in a small amount of cold water to make a paste.  

Spray silicon pad with oil. 

Place rolls on pad and spray.

Bake at 400 degrees for 10 minutes, turn and bake for 10 more minutes. 

The veggie rolls may be frozen and then brought to room temperature, and then baked.  

Serve with sauce.