Spring Rolls

My parents are great cooks. 

My mom is a comfort food kind of cook. My father likes to experiment with dishes from around the world. It is part of what inspired me to explore the globe.

A dish that we would make as a family was spring rolls. It was everyone's responsibility to assemble the spring rolls. 

I still make them! This time I chopped cabbage, carrots, green onions, bean sprouts, soybeans, garlic, ginger, and tofu. 

I mixed olive oil, natural peanut butter, salt and pepper for flavor. Toss it all in a bowl with the veggies and give it a good stir. 

I buy these spring roll pastry packages at our local market which caters to mostly Caribbean customers but has a lot of Asian products as well. I paid $2.29 for this package of 25 wraps. 

Scoop a spoonful of the veggie mix onto a wrap. Tuck the sides in an overlapping pattern. Roll the rest from bottom to top. 

Place all the rolls onto a baking sheet. To make the rolls crispy, use egg white or olive oil. 

Bake the rolls for 25 minutes at 375°.  Serve with wasabi, soy sauce, horseradish, salsa, or any other tasty dipping sauce.