1tablespoonchili garlic sauceuse less for less heat
2tablespoonsTamari or low-sodium soy sauce
2tablespoonscornstarch
2tablespoonscold water
1/4cuproughly chopped cilantro
12egg roll wrapperscan sub spring roll wrappers
Optional: 1 cup chopped cooked chickensee note below
For the peanut butter dipping sauce:
1/2cupcreamy peanut butter
2tablespoonswater
2tablespoonslow sodium soy sauce or Tamari
2tablespoonshoney
1tablespoonrice wine vinegar
1teaspoonlime zest
1tablespoonfresh lime juice
1teaspoongrated fresh ginger
1medium clove garlicgrated
Pinchcrushed red pepper flakes
Instructions
For the egg rolls:
Preheat oven to 425 degrees and line a baking sheet with a silpat liner or parchment paper.
Set a very large non-stick skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, add mushrooms and cook just until they start to soften, about 3 minutes. Add the cabbage, bean sprouts, ginger, and chili garlic sauce. Cook just until the cabbage starts to soften and cook down slightly, about 3 more minutes. Stir in the soy sauce and turn off the heat.
In a small bowl, whisk together cornstarch and cold water. Add into the skillet and stir. Keep stirring until the mixture thickens, about 1 minute. Stir in cilantro. (Add chicken now if using).
Fill your wrappers! Have a small bowl of cold water at the ready and then do the following: Lay your wrapper in a diamond shape. Add 2-3 tablespoons of filling to the middle of the wrapper. Fold the bottom up around the filling and snugly tuck it in. Dip your finger the water and moisten the remaining three corners of the wrapper. Fold in the left and right corners then roll up the egg roll and secure the top. The water on the wrapper is what keeps it closed.
Lay the wrapped eggroll seem side down onto your prepared baking sheet. When all your egg rolls are wrapped, brush with the remaining tablespoon of olive oil (you can also spray them with olive oil spray). Bake, flipping once halfway through, until golden brown, 15-20 minutes. Serve with dipping sauce.
For the peanut butter dipping sauce:
Add all ingredients to a small bowl and whisk together. If the sauce is too thick, simply thin out with more.
Notes
Shortcut:
Use 14 ounces shredded cabbage-and-carrot cole slaw mix. Less prep!
Meat 0ption:
To add chicken to all, stir in 1 cup chopped cooked chicken to filling after it's cooked. To add chicken to half, transfer just over 1/2 of the cooked veggie mix to a bowl. Stir in 1/2 cup cooked chopped chicken to the remaining filling. Assemble egg rolls separately and keep them segregated so you can tell which egg rolls are the meaty ones and which ones aren't!
Vegan option:
Swap out the honey in the dipping sauce for pure maple syrup or agave syrup. Also, some egg roll wrappers may contain egg, so check the ingredients or opt for spring roll wrappers instead.