Vegetable Egg Rolls with Ginger-Plum Dipping Sauce

Makes 12-14 Egg Rolls

Egg Roll Ingredients

• 2 tablespoons ginger, minced
• 1 tablespoon garlic, minced
• 1 tablespoon olive oil
• 2 cups white mushrooms, sliced
• 2 cups shiitake mushrooms, sliced
• 2 medium carrots, julienned
• 1/2 medium onion, sliced thin
• 1 red bell pepper, sliced thin
• 2 cups shredded cabbage
• 1 1/2 cups bean sprouts
• 1 cup celery, sliced
• 4 teaspoon chili flakes
• 1/3 cup light soy sauce
• Fresh-ground black pepper
• 12-14 egg roll sheets

 Ginger-Plum Dipping Sauce Ingredients

• 2 garlic cloves, crushed
• 1 tablespoon agave syrup
• 1 fresh red chile pepper, seeded & minced
• 1 tablespoon fresh ginger root, grated
• 3 tablespoons fresh lime juice
• 4 prunes, re-hydrated by simmering in 1-cup water
• 2 tablespoons sliced green onion, including green shoots

Egg Role Instructions

• Preheat oven to 350˚F.
• Sauté ginger and garlic in oil until nicely browned.
• Add the vegetables and sauté for 5 minutes.  Do not over cook; the vegetables should remain slightly crispy.
• Add the chili flakes, soy sauce and black pepper, cooking for 2 minutes more.  Set aside to cool.
• Lay an egg roll sheet on a dry surface. Place one heaping tablespoon of stuffing on the bottom third of the sheet, brush a little water along the edges and roll up like a burrito.
• Spray a sheet pan with olive oil and put the rolls on the pan. Lightly spray the rolls with olive oil and bake for 25 minutes at 350˚F.

Dipping Sauce Instructions

• Combine the garlic, agave, red chile, ginger and lime juice in a small bowl.
• Bring the water to a boil and add 4 dried prunes, reduce to a simmer and cover.  Simmer the prunes for about 5 minutes, or until very soft.  Remove from heat and cool.
• Add the prunes and their liquid to the ginger and lime mixture and transfer to a blender.  Puree until smooth.
• Serve sauce in small bowls with a sprinkle of green onion in each bowl.

Enjoy!