Vegetable Spring Rolls


1T Olive Oil

1 1/2 C Cabbage, chopped small

1C Grated Carrot

1tsp. Grated Ginger

1 Can Water Chestnuts, chopped small

1C Mung Bean Sprouts

1/4 C Water

3T Soy Sauce

1T Cornstarch

1/2T Rice Vinegar

3 Green Onions, finely sliced

1 Package Tempeh (optional)


  1. Heat oil in large skillet over medium heat, add cabbage, carrot, ginger, mung bean sprouts.  Cook about 5-7 minutes, until vegetables start to wilt, but are still crunchy.

2.  Mix water, soy sauce, cornstarch and vinegar together.  Pour over cabbage mixture. Stir well.

3.  Add onion and tempeh and cook an additional 2-3 minute.

4.add 2t of final mixture into egg roll wrappers.  Bake 400 for 8-10 flip back 5-7




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