Vegetable Egg Rolls

Note: This recipe is adaptable. Use whatever vegetables you have!

Preheat oven to 350ºF. Line a baking sheet and set aside.

Combine oil, bell pepper, onion and carrot in a large skillet over medium heat. Stir and let cook for 5 – 7 minutes, or until tender. Add frozen corn and peas. Let warm through for a few minutes. Add spices and shredded cabbage. While the cabbage wilts, set up your egg roll station with the wrappers, a small bowl of water and the baking sheet.

Add soy sauce to vegetable mixture and stir. Cook for 3–4 more minutes then remove from heat. Place the egg roll wrapper down in front of you like a triangle, then put 1/4 cup (or less) of filling in the center of the triangle. Fold the bottom corner up over the filling, fold in both corners and moisten the top corner with some water. Roll up the egg roll and place on the baking sheet. Repeat until the vegetable mixture is gone. Line the egg rolls on the baking sheet and spray liberally with olive oil cooking spray.

Bake for 12-15 minutes or until egg rolls are browned on top.