1 t. olive oil

2 t. sesame oil

1 T. chopped fresh ginger

3 cloves garlic, chopped

4 oz. fresh mushrooms, finely chopped

3 cups shredded cabbage and carrots (~1 carrot, shredded, and ~1/4 of a small head of cabbage, sliced)

1 can water chestnuts, cut into matchsticks

2 T. soy sauce

4 T. hoisin sauce

1 t. Sriracha

1/2 package egg roll wrappers (~12)

1 T. olive oil

Heat the olive and sesame oil in a skillet over medium low heat. Add the sliced mushrooms and sauté for two minutes until the mushrooms and cook until they start to soften.

Add the cabbage and carrot mixture and stir to combine. Cook until the cabbage starts to wilt down.

Add the ginger and garlic and cook for 1 minute.

Add the water chestnuts, soy sauce, hoisin sauce, and chili garlic sauce, stir well. Saute until the cabbage is cooked through.

Set the wonton wrapper stack on your work surface and cover with a damp paper towel. Pull off one wrapper and set it on your work surface (keep the others covered until you are ready for them).

Place the wrapper with one of the points facing away from you. Place ~1/4 cup of the cabbage mixture towards the bottom of the wrapper. Pull the bottom corner of the wrapper over the filling, tuck in the side corners and roll it up to close. Secure the top corner closed by wiping a dab of water on it with your finger. Place the roll seam side down on a baking sheet lined with parchment paper.

Continue until you have used all the filling (makes ~12 small egg rolls). If waiting a while before baking, cover with a damp paper towel until ready to bake.

Preheat the oven to 400º F.

Brush the tops of the egg rolls with the 1 T. olive oil. Bake for 15-20 minutes, turning over once, until brown and crispy.

Tasty Kitchen: Baked Vegetarian Egg Rolls