Baked Vegetable Spring Rolls with Peanut-Free Dipping Sauce

Ingredients

• 20 wrappers Spring roll wrappers
• 2 cups Cabbage, shredded
• 1 cup Carrots, julienned
• 1 cup Bell pepper, julienned
• 1 cup Bean sprouts
• 1/2 cup Green onions, chopped
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 1/4 cup Hoisin sauce
• 2 tbsp Sunflower seed butter
• 1 tbsp Honey
• 2 tbsp Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large bowl, combine the 2 cups of shredded cabbage, 1 cup of julienned carrots, 1 cup of julienned bell pepper, 1 cup of bean sprouts, and 1/2 cup of chopped green onions. Add the 2 tablespoons of soy sauce and 1 tablespoon of sesame oil, then mix thoroughly until all vegetables are evenly coated.
3. 3Lay one of the 20 spring roll wrappers flat on a clean, dry surface. Place approximately 2 tablespoons of the vegetable mixture in the center of the wrapper. Fold in the sides of the wrapper over the filling, then roll it up tightly from the bottom towards the top to form a compact roll.
4. 4Place the rolled spring rolls, seam-side down, onto a baking sheet. Repeat the rolling process for the remaining wrappers and vegetable mixture.
5. 5Bake the spring rolls in the preheated about 205°C (200°C) oven for 15 to 20 minutes, or until they are golden brown and visibly crispy.
6. 6While the spring rolls are baking, prepare the dipping sauce. In a small bowl, whisk together the 1/4 cup of hoisin sauce, 2 tablespoons of sunflower seed butter, 1 tablespoon of honey, 2 tablespoons of water, and 1 tablespoon of rice vinegar until smooth.
7. 7Serve the baked vegetable spring rolls immediately with the prepared peanut-free dipping sauce.

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