Baked Spring Rolls

My Baked Spring Rolls
LuvMyMonkeyMunch

2/3 cup shredded celery
2/3 cup shredded carrot
2 generously full cups cabbage
1 tsp olive oil
2/3 cup almost minced onion
1/2 tsp minced peeled fresh ginger, or shredded crystal
1 garlic clove, minced
1/2 lb shredded, sauteed, chicken, shrimp or beef, in olive oil seasoned with salt and pepper
1 tsp low sodium soy sauce
3 Tb sweet and sour sauce, aka duck sauce
1 Tb red wine vinegar
1/4 tsp black pepper
14 egg roll wrappers
water, very little (for wrapping)
cooking spray

Drizzle oil in saute pan. Heat to medium heat and saute chicken, slice, and then shred, set aside. Use the same pan and add the onion, ginger, and garlic, saute 2 minutes, or until translucent. Add the celery, carrot, cabbage and toss. Then add the pepper, soy sauce, duck sauce, and red wine vinegar. Continue to toss until wilted, then add the chicken, shrimp, or beef back to the pan until heated. Set aside and cool off. Wrap 2 Tb of mixture per wrap and fold according to package directions, using as little water as possible to use as a "glue". Place on a greased, glass baking dish and lightly coat wrappers with cooking spray, to help with browning. Bake 425* for 15-20 minutes, or until they appear crispy.

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