Spring Rolls

These were so inexpensive and easy! Justin was on the counter "helping" so I cooked the cabbage a little longer than I would have liked and then I pulled them out of the oven just a bit before they were quite crispy enough...one way or another they were still really good:) I wish I could remember where I found this recipe!

1 bag of coleslaw shreds (or shred your own cabbage - 4 cups raw)

2 chicken bullion cubes, or 2 tsp bullion powder

1 tsp ground ginger

2 tbsp olive oil

Soy sauce

Egg roll wrappers (I found them at Walmart near the bagged salad for about $2.)

Preheat oven to 400 degrees. Saute the cabbage, bullion and ginger in olive oil on high heat, stirring frequently, for 3-4 minutes or until the cabbage is wilted but not mush. Add a couple splashes of soy sauce (remember both the bullion and soy sauce are salty, so you may want to taste.)

Lay a wrapper on the counter with a corner facing you. Put a couple tablespoons of the cabbage mixture 2 inches from that corner and fold the corner over it. Fold the side corners in and roll down to the farthest corner. (I guess you could also roll them like a baby burrito, if that makes you happier.) Place seam side down on an ungreased cookie sheet, or pizza pan, etc. Repeat for all 12 wrappers. Spray the rolls with olive oil or Pam (for browning.) Bake for 10-15 minutes or until golden brown and crispy. They will be very hot when they come out, so it's a good idea to let them rest a few minutes.