On the menu this week: Our version of egg rolls, or maybe they’re actually spring rolls? They’re delicious, no matter what they’re called.
Filling: I put cabbage, carrots, and spinach in the food processor. You can do this ahead of time and store it in the fridge.
Cook up turkey sausage, add the chopped veggies, and drizzle in some coco aminos, or whatever flavoring you’d like and let that cook together for a bit.
Wrap in rice paper, and lightly spray with olive oil.
We bake them in the oven (oil your pan first). Like my Grandma Edna said in many of her recipes, “bake until done”. 😉
I bake them at 350° for about 20 minutes, because we were also making cookies at the same time. You could definitely turn up the heat and cook them for less time.
Note: We use rice paper because it’s gluten-free.
We’ve made this before and it was a hit! I know it’s not super authentic, but we love it. I’m grateful for our amazing neighbor, Kong, who taught us the basics of making an egg roll, and hopefully isn’t disappointed in the modifications we made. Ha!
