Makes 12 spring rolls

Ingredients

1 tablespoon canola oil
1 tablespoon coconut oil
3 cloves garlic, chopped
1 teaspoon ginger, chopped
1 cup Napa cabbage, sliced thin
¼ cup carrots, shredded
4 shitake mushrooms, chopped
¼ cup green onions, shredded
½ cup bean sprouts
3 tablespoons tamari
Spring Roll Wrappers 10 x 10
Sweet Chili Sauce (recipe follows)

Directions

In a large sauté pan or work, heat the sesame oil and coconut oil on high heat. Add the garlic and ginger and cook a few minutes until they start to turn slightly translucent or about 3 minutes. Add the cabbage, carrots and mushrooms and sauté for a few minutes until the carrots and cabbage are soft. Take off the heat and mix in the green onions and bean sprouts and drizzle with tamari, mix well and let stand about 5 minutes. Preheat oven to 400°F.
To assemble the rolls, place a wrapper on a flat surface and place a few tablespoons of filling inside and wrap up in a roll shape, sealing the end with a dab of cold water to seal. Place the rolls on a lined baking sheet and place in the hot oven and bake for about 15-20 minutes turning a few times and allowing all sides to brown. Serve with sweet chili sauce.

Sweet Chili Sauce

Makes 1 cup

Ingredients

½ rice wine vinegar
¼ cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.