Gluten Free Egg Rolls

I love egg rolls, but they are kind of unhealthy and deep fried and all... Since we have a ton of rice papers (from a previous recipe), I decided to make baked egg rolls with rice paper instead of the deep fried unhealthy rolls. 

Gluten Free Egg Rolls
Serves: 4

Ingredients:
3 cups diced white cabbage
5 green onions
4 garlic cloves, minced
1 tbs grated ginger
1 tbs garlic chili sauce
1 tbs white wine vinegar
2 tbs gluten free soy sauce
salt & pepper as needed
1 tbs brown sugar
grapeseed oil (or cooking oil of choice)
4-6 sheets of rice paper

Directions:

Heat a pan on medium heat and add the oil and then the cabbage. Fry for about 4 minutes or until cabbage is soft, set aside. Add the garlic, ginger, chili sauce, soy sauce, and sugar to pan. Add the cabbage back in and toss.  Add vinegar and fry for about 3 more minutes.  Towards the end, add the diced green onions, toss and remove from heat.

Soak rice sheet in a plate of warm water until soft, about 30 seconds to a minute.  Add cabbage mixture to the middle of the rice paper.  Fold the top and bottom of the rice paper over, and roll up the sides.  Place rolls on an oiled parchment paper lined baking sheet.  Spray oil over the tops of the rolls. 

Bake at 350 for about 20 minutes, or until crispy.