Sunday, October 26, 2014

Fresh Cabbage Spring Rolls

gorgeous red cabbage

On my quest to share my love of cabbage (it's in my top 5 favorite vegetables) I present the ever delicious and so easy to make (and eat) Spring Rolls!

I'm not big into frying so these are baked and I got a little fancy and used red cabbage.  So beautiful.


Spring Rolls    

3 cups cabbage, sliced very thinly
1 large carrot, grated
1 clove garlic, minced
olive oil
2 tbsp soy sauce
black pepper
Egg roll wraps (I have found them at Wegmans and ShopRite in a refrigerator case)

Saute garlic and olive oil. Add cabbage and carrots. Cook until cabbage is tender and then add soy sauce and black pepper to taste.  Let cabbage mixture cool for a few minutes so you can handle it.

Now it's time to wrap! Grab your egg roll wraps...there are detailed wrapping instruction and diagrams on the back of the packaging.

Grease baking sheet and bake eggrolls for 10 minutes at 400 degrees.


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