1 teaspoon grated fresh ginger

½ cup finely chopped onion

2 cups chopped alfalfa sprouts

½ head of green cabbage, shredded

1 shredded baby bok choy

2 peeled and shredded carrots

2 tablespoons sesame oil

2 tablespoons vegetable oil

2 tablespoons soy sauce

1 tablespoon red wine vinegar

1 ½ tablespoons cilantro

20 vegetarian spring roll wrappers

Pepper to taste

 

Prepare all vegetables for cooking and preheat oven to 400 degrees. Heat 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 18-20 minutes, turning rolls over half way through baking. Serve warm with vegetarian duck sauce.