Amongst cake, cookies, brownies, chips, dips, chili and pasta served at a Super Bowl party, these rolls received rave reviews.
The type of rolls I used determined their status as vegan or vegetarian.
For the party, I used vegetarian won ton rolls (contained eggs). They were great because they were bite size.
At home, I used vegan egg rolls. Much larger in size, these wraps were slightly dryer than the won tons but just as tasty.
Makes about 100 won tons or about 20-24 full size egg rolls.
1 medium-sized head of cabbage, shredded
2 bunches scallions, diced
2 cloves garlic, minced
1 tbsp ginger, minced
2 cups carrot, shredded
12 oz bean sprouts
1/4 cup soy sauce
1/4 cup tamari
1 tbsp arrowroot powder
1 tbsp rice vinegar, optional
cracked pepper to taste
Pre-heat oven at 425°.
Lightly coat the bottom of a large pot with water. Heat on high.
Add cabbage, scallions, garlic and ginger. Adjust heat to medium and cook for a minute or two.
Add carrots and bean sprouts and heat for another two minutes.
Mix soy sauce, tamari and arrowroot powder together. Add to mixture.
Add vinegar and pepper. Cook for two minutes. Remove from heat and let cool.
Lay egg roll wrap down and lightly brush edges with water. Fill to your liking.
Roll according to package instructions.
Lightly spray or lay parchment paper on a cookie sheet . You will not get the same color on the roll without the spray. I baked some without spray or parchment paper. The rolls slightly stuck to the pan and were a shade less brown but they tasted great!
Bake for 10 minutes on each side.
What is your favorite appetizer? Please leave a comment…